CHINA KITCHEN II
Southwest Saint Lucie West Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/28/2025
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bulk oil. **Corrected On-Site**
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. In a shared plaza.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook's line.
- 25-05-4:Basic - Single-service articles improperly stored. Hinged lid containers.
- 32-02-4:Basic - Women's Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Repeat Violation**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw not commercially sealed packaged shrimp in standing reach in freezer.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chinese cabbage on time plan.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Chinese cabbage. 11-3. Was not discarded at 3 pm. Manager discarded. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed.
- 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. Cooked ribs in front refrigerator across from fryers.
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Operator stated person was family member and is not an employee of the establishment.
Food safety inspection conducted on 1/28/2025 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 9/10/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Garbage bag used to line cornstarch. Explained to manager to use food grade bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed broccoli and cooked beef **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp and crabs. In reach in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager States just got finish with lunch Cooked noodles 50f cold holding , chicken raw 47f cold holding , raw beef 48f cold holding , shrimp 50f cold holding , pork cooked 49f cold holding , pork cooked 49f cold holding , Manager stated food have been in cooler less than 2.5 hours advised to rapid chill, manager placed food in freezer to chill fast. 2nd temperature Cooked noodles 48f cold holding , chicken raw 40f cold holding , raw beef 41f cold holding , shrimp 39f cold holding , pork 46f cold holding , Keep food in freezer until it reaches 41f or below, and make sure foods on cooks line maintain a temperature of 41f or below at all times. **Corrective Action Taken**
Food safety inspection conducted on 9/10/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).