DirtyFLRestaurant Inspection Data

CHINA EXPRESS

Palm Harbor Village Way West
Palm Coast, Florida, 32137
Flagler County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8844613

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Debris behind cookline.
  • 08B-38-4:Basic - Food stored on floor. Case of chicken, beef and oil on floor. Person in charge removed all. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Front reach in freezer has food debris on bottom shelf.

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8725543

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife under microwave. Person in charge moved knife. Corrected On-Site
  • 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. Handles in corn starch. Person in charge removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front 2 door lowboy are soiled. Hoods are soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler bottom shelf is soiled. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting on cookline; Garlic in oil 86F; ( - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on cookline; Garlic in oil 86F; ( - Cold Holding)

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8540875

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in shrimp. Person in charge removed. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on food table. Person in charge removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep table. Person in charge removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Soy sauce on floor in back of kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed rag. Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Both tall white reach in freezer have soiled bottom shelves.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Person in charge placed under running water. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets on floor. Person in charge picked up sanitizer buckets. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch, sugar and flour not labeled. Person in charge labeled.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not dated. Person in charge dated. Corrected On-Site Repeat Violation
  • 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. One employee no training.

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8347094

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer set up in middle sink. Person in charge remade correctly. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet rags under cutting boards and wet rags on top of prep tables. Person in charge removed all. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 80F; ( - Cold Holding). Out 3.5 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80F; ( - Cold Holding). Out for 3.5 hrs.
  • 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 to operator during inspection. **Corrective Action Taken**
  • 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. Chicken in reach in cooler not dated. Person in charge dated. Corrected On-Site