CHINA PAVILION
10041 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at prep station opposite fryers and opposite walk in cooler.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in center fliptop unit.
- 08B-12-5:Basic - Stored food not covered. Containers of cooked wontons at proper temperature not covered in walk in cooler.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut vegetables being stored directly in cardboard boxes. Employee began to switch vegetables to metal pans. **Corrective Action Taken**
Food safety inspection conducted on 4/24/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-12: Observed at callback inspection same. Admin Complaint
Food safety inspection conducted on 12/12/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/11/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on shelf with clean dishware above cookline fliptop units.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle food items for cookline after cleaning sink in dish area without first washing hands. Reviewed with person in charge to translate proper handwashing procedures for employees. Employee washed hands. 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. In Atosa reach in freezer at end of cook line, non commercially wrapped raw pork on shelf above open bags of commercial cooked egg rolls and french fries. Employee rearranged freezer to properly separate. 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. 1) In Atosa reach in cooler by dish area, container of raw non commercially portioned raw pork on shelf above container of cooked rice. Employee inverted to properly separate. 2) In glassfront cooler in dim sum area, bowls of raw shrimp paste and raw whole shrimp on shelf above bowls of cut vegetables and garnishes. Employee moved both to bottom of cooler to properly separate. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline LEFT FLIPTOP UPPER - krab rangoon (65F - Cold Holding); cooked egg roll (54F - Cold Holding); tempura chicken (61F - Cold Holding). Per employee items not prepared or portioned today and in unit since 10:00am. Employee moved items to walk in cooler to rechill. Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slight mold like buildup along baffle in ice machine bin.
Food safety inspection conducted on 12/11/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-05-01: **Time Extended**
Food safety inspection conducted on 5/1/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black and pink mold like substance inside ice machine in kitchen.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw beef, not commercially packaged, stored above raw pork, not commercially packaged, inside Kelvinator freezer in kitchen. Operator properly stored. 2) Observed raw chicken stored above raw pork inside cooler next to dish pit. Operator properly stored. 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. Observed raw chicken and raw pork stored in same container, stored inside cooler next to dish pit. Operator separated and properly stored. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fagor cooler//raw shrimp (46F - Cold Holding); raw scallops (48F - Cold Holding); raw chicken (50F - Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 2 hrs. Operator put foods on ice and in walk in cooler to quick chill. **Corrective Action Taken** Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 1) Observed ice dumped inside hand wash sink at server station. 2) Observed server dumping tea in hand wash sink at server station. Told manager hand wash sink is only to be used for hand washing.
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Repeat Violation
Food safety inspection conducted on 4/30/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 12/13/2023
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed and moved to ware washing area Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Operator turned on running water Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. Can of pineapple, can of bamboo shoots dented. See stop sale.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Greens stored in direct contact with cardboard boxes in walk in cooler. Operator removed and placed in food grade containers Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/shrimp stored above cut greens in prep line reach in cooler. Operator reorganized Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork with gloved hands then proceed to rinse gloves hands, discussed with operator. Operator instructed employee to remove gloves and wash hands Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to strain tea. Discussed with operator. Operator removed strainer Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at prep line hand wash sink
Food safety inspection conducted on 12/13/2023 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).