DirtyFLRestaurant Inspection Data

CHINA CAFE RESTAURANT INC

7635 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/1/2025

Inspection #: Visit ID: 10935724

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen cookline, buildup of food debris on handles and gaskets of glass door reach in cooler. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Operator removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. At walk in freezer, door in disrepair. Warning
  • 08B-38-4:Basic - Food stored on floor. At kitchen, oil stored on floor. Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris. Warning
  • 08B-12-5:Basic - Stored food not covered. At dry storage, bins of flour, salt stored uncovered. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0 ppm. Operator corrected wiping chlorine solution to 100ppm. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of medicine stored over prep table. Operator removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, can of beets dented. Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line low boy, rags used to cover food. Advised operator to use food grade paper to cover food. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shrimp stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw chicken stored over raw fish. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline double door reach in cooler, raw fish (49F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated itemshekd for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb where hose is connected at outside in front of building. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, egg rolls (47F - Cooling)@2:43 since 12:30, 47F @ 3:37, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling, **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance and grooves. Not easily cleanable. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cook line, unlabeled spray bottle containing toxic chemical. Advised operator to label spray bottle. Warning

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10704775

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line tongs stored on fryer door handle. Operator stored properly. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line hood filters heavily soiled with grease and food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease and food debris at cook line.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed at dry storage area one can of pineapples and one can of jalapeños dented to seam of can. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar area Sushi bar ; shrimp (43-59F); oysters (41-55F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed no ice covering the top which was out of temp. Operator placed ice on top of both foods. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 10/25/2024

Inspection #: Visit ID: 8747521

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance buildup on Top interior section of the ice machine. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.personal food stored with and above food in upright cooler. Explained and he moved personal food to bottom shelf. 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. Back pack stored with food in dry food storage room. Explained and she removed the back pack. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Shushing bar chef preparing food without any hair restraint for loose head hair.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under white cutting board on cook line. Explained and manager removed the cloth. Corrected On-Site
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. 1 stack of plates on cold, hot buffet and at sushi bar. Explained and manager inverted. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager added more sanitizer. Chlorine 50 ppm Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee didn't wash hands before start cooking at sushi bar. Explained and he washed hands. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over ketchup in upright cooler. Explained and they moved eggs to bottom shelf., Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 53 f on crash cart ( spice cart ) not on time. As per chef less than an hour. Explained and he put fresh garlic and oil in bottom section of the cooler on cook line. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by tray holder at sushi bar. Explained and he removed the tray holder. Corrected On-Site
  • 05-08-4:Intermediate - No working probe thermometer provided to measure temperature of food products. ( would not turn on. Needs batteries)

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8526217

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top section.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves rusted
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at self serve station in dining room.
  • 08B-12-5:Basic - Stored food not covered. Seasoning mix container not covered. Manager covered the container. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager added chlorine. Checked chlorine over 200 ppm, manager added more water. Checked chlorine 100 ppm. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on west side of the building.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm, manager added more water.chlorine 100 ppm Corrected On-Site
  • 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 one

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8364088

  • 08B-38-4:Basic - Food stored on floor- oil at cook line; stored properly Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all including the walk-in cooler Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of beets, can of oranges, can of ketchup and can of chestnuts on the rack at dry storage See Stop Sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli, Raw beef over rice noodles, Raw calamari over cooked noodles, all in reach in cooler at cook line Raw fish over duck sauce in walk-in cooler All stored properly **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less Raw shell eggs 83 F on the shelf at cook line ; as per operator food outside for approximately 1 hour; moved to walk-in cooler butter (66F - Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; **Corrective Action Taken** **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) at cook line; food not prepared or portioned today ; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time ; meatballs (77F - Cold Holding) in reach in cooler at cook line; as per operator food not prepared and portioned today; food out temperature for approximately 2 hours; operational decided discard; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg rolls (101F - Hot Holding); sweet and sour chicken (101F - Hot Holding)in hot buffet in the dining room; as per operator food out of temperature for approximately 45 minutes; food stored in shallow pans and uncovered; unable to maintain 135 F temperature; operator brought new food out ; **Corrective Action Taken**