DirtyFLRestaurant Inspection Data

AL CHINA

Food safety records indicate AL CHINA in LAUDERHILL has 7 inspections with a 1.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

2998 NW 55 AVE

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13540828

Follow-up Inspection Required

2 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in low boy coolers at cook line.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand washing sink in kitchen next to chest freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Under triple sink - pikiliz in bin (78F - Cold Holding),. Per operator item was not prepared or portioned today. Item was left outside at room temperature overnight exceeding 6 hours. See Stop sale. 2. Reach in Asta cooler next to back door - Piiliz (55F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Under triple sink - pikiliz in bin (78F - Cold Holding),. Per operator item was not prepared or portioned today. Item was left outside at room temperature overnight exceeding 6 hours. See Stop sale. 2. Reach in Asta cooler next to back door - Piiliz (55F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours. See Stop Sale. Repeat Violation Admin Complaint

10/6/2025· 5mo ago

Visit ID: 10919295

Follow-up Inspection Required

4 high, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 88F. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in coolers soiled with food debris.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At kitchen single door reach in cooler, washed, cut calalou stored in non food grade bags. Advised operator of proper storage.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, piklis (86F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature since previous day, exceeding 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, piklis (86F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature since previous day, exceeding 6 hours. See stop sale. At cook line low boy refrigerator, cooked turkey (48F - Cold Holding); cooked pork (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator moved items to different cooler to quick chill. Repeat Violation Admin Complaint
  • 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 kitchen fry station, cooked turkey (120F - Hot Holding), operator stated items held out of temperature approximately 3 hours. Operator discarded item. Repeat Violation Admin Complaint

5/7/2025· 10mo ago

Visit ID: 10786140

Follow-up Inspection Required

1 high, 1 basic

  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard used in floor for anti slip Repeat Violation Warning - From follow-up inspection 2025-05-07: At time of callback inspection still observed **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler, goat (45F - Cold Holding); chicken (44F - Cold Holding).operator stated held less than two hours Warning - From follow-up inspection 2025-05-07: On cook line in reach in cooler, goat (45F - Cold Holding); chicken (44F - Cold Holding). Admin Complaint

5/7/2025· 10mo ago

Visit ID: 10786453

Follow-up Inspection Required

5 high, 4 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon in steam well the handle in contact with oxtail. Operator removed. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
  • 02D-01-5:Basic - Working containers of food (flour and sugar)removed from original container in storage room not identified by common name. Operator labeled Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returning from out side than began cutting pork without first washing hands
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over box of plantains in reach in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw oxtail in atosa reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooked turkey (47F - Cold Holding); cooked pork (55F - Cold Holding) per employee held out of temperature less than three hours. Not portion or prepared today. Operator moved to freezer for quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line shelf plantain (116-148F - Hot Holding). Per operator held out of temperature less than 1 hour. Operator placed plantains in steam well. **Corrective Action Taken**

2/24/2025· 1y ago

2 high, 1 int, 1 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard used in floor for anti slip Repeat Violation Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler, goat (45F - Cold Holding); chicken (44F - Cold Holding).operator stated held less than two hours Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front window. Operator provided Corrected On-Site Warning

2/28/2024· 2y ago

Visit ID: 8551095

Met Inspection Standards

8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cooler Buildup of food debris/soil residue on equipment door handles.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first on cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Gasket on low boy torn.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of mojo marinade stored on floor in outside storage room.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F used for the plantains.
  • 02D-01-5:Basic - Working containers of food salt removed from original container not identified by common name.

11/13/2023· 2y 4mo ago

Visit ID: 8339647

Met Inspection Standards

2 high, 1 int, 3 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of cook line.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice employee removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee tea in Atosa reach in freezer. Employee removed. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to operator correct hand washing technique. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Turkey (53-55F - Cold Holding); cooked pork (52-54F - Cold Holding) per operator held less than three hours, operator moved to freezer for quick chill **Corrective Action Taken**
  • 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 bulletin. **Corrective Action Taken**