CHINA PALACE CHINESE RESTAURANT
3342 S ORANGE BLOSSOM TRAIL
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
1
Intermediate
4
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour and rice Corrected On-Site Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Over walk in cooler
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Single board
- 29-18-4:Basic - Drain cover(s) missing. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Ice machine not working. Repeat Violation** Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Kitchen
- 08B-38-4:Basic - Food stored on floor. Raw carrots walk in cooler Several boxes walk in freezer Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Flour Cooked pork walk in cooler Corrected On-Site** Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods. Top shelf. Walk in cooler Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rice in sink by triple sink Educated **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Has test strips for quaternary. Uses chlorine. Operator took picture of correct strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink Corrected On-Site Repeat Violation
- 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. All cooked items in walk in cooler Repeat Violation
Food safety inspection conducted on 5/12/2025 revealed 15 total violations (1 high priority, 4 intermediate, 10 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
6
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour and rice Operator removed Corrected On-Site Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles have water damage
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
- 14-11-5:Basic - Equipment in poor repair. Ice machine front counter not working
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Entrance to kitchen Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink kitchen Vents in hood Outside of equipment in kitchen Fan covers in walk in cooler
- 08B-12-5:Basic - Stored food not covered. Several items in walk in cooler
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs in walk in cooler top shelf over buckets of sauces Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on cookline garlic in oil (79F - Cold Holding) per operator for 3 hours. Put in freezer to rapid chill **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make line
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips, operator has quaternary test kit
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Operator replaced Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with a copy
- 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. Nothing in facility is date marked
Food safety inspection conducted on 12/18/2024 revealed 17 total violations (2 high priority, 6 intermediate, 9 basic).
Inspection on 4/22/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk sugar - bulk rice Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in food prep area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - at entrance to kitchen
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - 101 bleach observed in establishment. Manager sent employee to Publix for correct bleach. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bean sprouts Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 12/19/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over soy sauce in walk in cooler. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 12/19/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).