DirtyFLRestaurant Inspection Data

CHINA EXPRESS

Based on 6 health inspections, CHINA EXPRESS in PALM COAST has earned a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

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

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 10887856

Met Inspection Standards

1 high, 2 int, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food mixed together in multiple coolers. Discussed with person in charge.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above food prep tables and flip-top cooler on cook line. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets on flip-top cooler doors torn
  • 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 touching onions in walk-in cooler. Discuss with person in charge.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready to eat vegetables on top portion of flip-top cooler. Person in charge moved bowl of fish too prep table and identified them as personal. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice and noodles cooked and stored in deep covered containers. Discussed and provided handouts in Chinese too person in charge. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled with food debris.

8/19/2025· 6mo ago

Visit ID: 13485889

Met Inspection Standards

3 high, 3 int, 6 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Paper notebook and pliers on shelf with hoisin.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind cookline is soiled. Repeat Violation
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Establishment is using bubble wrap under cutting boards. Person in charge removed all bubble wrap. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in reach in cooler. Person in charge removed drink. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment is reusing containers of chicken bullion for raw vegetables.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice not labeled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler 4+ hours Ribs 44F, wings 44F, pork 45F; ( - Cold Holding). In cooler 4+ hours Ribs 44F, wings 44F, pork 45F; ( - Cold Holding). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+ hours Ribs 44F, wings 44F, pork 45F; ( - Cold Holding). Eggs in shell 59F. Eggs were above fill line in reach in cooler. Person in charge removed and placed in walk in cooler. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand without soap in three compartment sink. Addressed immediately and he went to hand washing sink and washed hands with soap. Corrected On-Site
  • 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 lowboy not dated. Person in charge dated. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Large spray bottle near back door not labeled.

1/23/2025· 1y 1mo ago

Visit ID: 8844613

Met Inspection Standards

4 basic

  • 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.

7/30/2024· 1y 7mo ago

Visit ID: 8725543

Met Inspection Standards

2 high, 4 basic

  • 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)

3/20/2024· 1y 11mo ago

Visit ID: 8540875

Met Inspection Standards

2 int, 9 basic

  • 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.

10/31/2023· 2y 4mo ago

Visit ID: 8347094

Met Inspection Standards

2 high, 2 int, 4 basic

  • 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