DirtyFLRestaurant Inspection Data

CHINA UNO

6332 Forest Hill Boulevard
Florida, 33415
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8988988

  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch face then handled clean container of cut cabbage; no hand wash. Advised operator to wash hands.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small deep freezer: raw chicken on stick stored above cooked chicken. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw beef stored above cooked noodles. Operator stored properly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored above raw beef. At walk in cooler: raw chicken stored above raw shrimp. Operator stored items properly. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter in containers: cooked wings (99F at 4:00pm; 85F at 4:30pm- Cooling) As per operator, cooling since 30 mins; cooked rice (124F at 4:00pm; 116F at 4:30pm- Cooling) As per operator, cooling since 30 mins At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At deep freezer: cooked ribs cooked 3 days prior then frozen; not date marked. At small deep freezer: cooked chicken cooked 3 days prior then frozen; not date marked. Advised operator to date mark.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked ribs cooked 3 days prior not date marked. Advised operator to date mark.

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8777620

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled customer payment at front counter and then handled clean equipment on cook line without washing hands. Discussed with employee who then washed hands. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box re-used to store/in direct contact with washed/cut broccoli. Box re-used after storage of raw chicken. See Stop Sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; open box of raw shrimp stored over fries. Operator moved raw shrimp. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken over raw beef. Operator moved raw chicken to lower shelf. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cardboard box re-used to store/in direct contact with washed/cut broccoli. Box re-used after storage of raw chicken. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table; cut cabbage (58F - Cold Holding). Operator stated not prepared or portioned today, held on prep table 30 minutes, moved to reach in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked rice (118F - Hot Holding). Operator stated rice was reheated prior to being placed in container and held at room temperature for one hour. Advised Operator to reheat to 165F.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by storage of multiple items. Operator removed items from sink. Corrected On-Site Repeat Violation

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8440805

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container in salt bin.
  • 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor on cook line. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On prep table
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. diced pork thawing at room temperature by three compartment sink temperature 30 f
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt bin
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Reynolds's wrap box stored on top of hand sink by three compartment sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle at front counter not labeled

Inspection Date: 7/7/2023

Inspection #: Visit ID: 8376173

  • 08B-38-4:Basic - Food stored on floor...onion .employee moved onion. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles...re use soy sauce containers for different food without proper labeling .
  • 08B-12-5:Basic - Stored food not covered...sauce beef, chicken inreach in cooler , bean sprouts at walk in cooler .
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washing hands after discussion. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food...stored cooked egg rolls , cooked chicken wings in card boards boxes . Operator moved food . Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef above cooked egg rolls , cooked chicken at reach in freezer . Operator properly stored food. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken,raw beef above bean sprouts, cooked chicken , brown sauce in walk in cooler and raw chicken , raw beef , raw shrimp above egg rolls , cooked chicken , sauce in reach in cooler . Operator properly stored food. Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken, raw beef above raw shrimp at walk in cooler . Operator properly stored Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked to serve rice 98°-129° , chicken wings 96°-101° at cook line being held less than four hours. Operator time marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...sauce container lids at walk in cooler. ..operator cleaned. Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...egg rolls , cooked chicken, cooked beef, cooked pork at reach in freezer. Operator date marked Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.