CHINA KITCHEN II
Health inspection records show CHINA KITCHEN II in PORT ST LUCIE has 6 inspections with a food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.
Last inspection: 2 months ago · 6 reports on file
Southwest Saint Lucie West Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
All Inspection Reports
1/8/2026· 2mo ago
Visit ID: 13468818
Met Inspection Standards2 high, 1 int, 4 basic
- 08B-38-4:Basic - Food stored on floor. Bulk oil. Corrected On-Site Repeat Violation
- 33-16-4:Basic - Open dumpster lid. In a shared plaza. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 54F cold holding and Raw shell eggs 72F ambient cold holding on cooks line. Per employee both items out 2 hours. Advised to rapid chill. **Corrective Action Taken** Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Dry erase board states 11 am start time for Chinese lettuce and fried rice. Per employee, it was determined the time products were out was 1 pm. Reeducated time marking and time plan. Corrected On-Site
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Family member found in kitchen preparing food on prep table. Employee stated, family member waiting for kids to get out of school. Advised only employees allowed in kitchen area. Employee left kitchen. Corrected On-Site
7/22/2025· 7mo ago
Visit ID: 10910382
Met Inspection Standards1 high, 1 int, 3 basic
- 08B-38-4:Basic - Food stored on floor. Bulk oil under stove. Manager removed. Corrected On-Site Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cold make table. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 85F found ambient on counter less than 2 hours per Manager. Manager placed in walk in cooler to cool. **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. Refrigerator- Cooked pork egg rolls and cooked ribs made on Sunday. Education provided. Employee date marked. Corrected On-Site Repeat Violation
1/28/2025· 1y 1mo ago
Visit ID: 8885550
Met Inspection Standards3 high, 3 int, 5 basic
- 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.
9/10/2024· 1y 6mo ago
Visit ID: 8731395
Met Inspection Standards4 high, 1 basic
- 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**
2/27/2024· 2y ago
Visit ID: 8540917
Met Inspection Standards1 high, 1 basic
10/31/2023· 2y 4mo ago
Visit ID: 8352694
Met Inspection Standards1 high, 1 int, 3 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. Cell phone on prep table with food being prepped. 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. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Egg rolls and cooked chicken not covered.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in roll top cooler, operator states it was open during lunch, rapid chill all items in freezer. cooked shrimp (45F - Cold Holding); cooked pork (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (46F - Cold Holding) Rapid chill all products: cooked shrimp (41F - Cold Holding); raw chicken (36F - Cold Holding); cooked pork (42F - Cold Holding); cooked chicken (40F - Cold Holding); raw chicken (40F - Cold Holding); raw beef (43F - Cold Holding) Corrected On-Site Repeat Violation
- 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. Egg rolls and cooked chicken not date marked.