DirtyFLRestaurant Inspection Data

WAH HOUSE CHINESE RESTAURANT INC

Based on 5 health inspections, WAH HOUSE CHINESE RESTAURANT INC in WEST PALM BEACH has earned a 1.6/5 food safety rating. Food safety practices have remained consistent.

1276 North Military Trail
West Palm Beach, Florida, 33409
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10914315

  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored above and with food. Advised operator of proper storage. Operator moved items. 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. Employee entered kitchen through rear exit, proceeded to handle clean utensils and prepared food without washing hands. Advised operator of proper hand washing.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled containers then handled clean equipment and utensils, prepared food without washing hands. Advised operator of proper hand washing.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers, then place to dry/store without sanitizing. Triple sink not set up. Advised operator to properly sanitize containers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Advised operator to move for proper storage.
  • 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 stored outside of commercial packaging over raw shrimp. Operator moved for proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2:cooked mushrooms (45F - Cold Holding) per operator items not prepared or portioned today, held less than 4 hours. Added ice to item. Glass door reach in cooler: bean sprouts (44F - Cold Holding) per operator items not prepared or portioned today, held less than 4 hours. Operator discarded. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane stored over and with food. Advised operator of proper storage. Operator moved item. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinated raw chicken (48F - Cooling) at 12:20 since 9:30 47F at 1:20 at this rate will not reach 41F within 4 hours. Operator moved item to be cooked to 165F. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by storage of multiple items. Operator made sink accessible. Corrected On-Site

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8861364

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Advised Operator to clean/sanitize.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen. Advised Operator to clean/sanitize.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and then handled clean knife and cutting board to prepare broccoli without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee entered kitchen through rear exit door and then washed hands at triple sink with no soap and then dried on cloth towel before preparing food. Operator discussed with employee who then washed hands properly at hand washing sink. Corrected On-Site
  • 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; cooked wonton (55F - Cooling 11:45/55F 12:15). Operator stated cooling for 1 hour, stored in full, deep bowl tightly covered, at this rate will not reach 41F within a total of 6 hours, uncovered to facilitate faster cooling. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels. Corrected On-Site

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8767468

  • 08B-12-5:Basic - Stored food not covered. At walk-in cooler; cooked shrimp and cooked pork stored uncovered. Operator covered. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink; raw shrimp thawing in standing water. Operator turned on cold water. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked chicken. Operator moved raw fish below cooked chicken. Corrected On-Site
  • 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. At walk-in freezer; plastic wrapped trays of raw chicken stored over plastic wrapped trays of raw beef. Operator moved raw chicken below beef. Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8473621

  • 08B-38-4:Basic - Food stored on floor. At walk-in cooler; case of raw pork stored on floor. Advised Operator to store food at least 6 inches off the floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At upright oven; accumulation of mold-like substance/grease/food debris on bottom interior of oven.
  • 08B-12-5:Basic - Stored food not covered. At walk-in cooler; washed/cut cabbage and washed/cut broccoli stored uncovered. Operator covered. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At walk-in cooler; raw pork stored in direct contact with "thank you" bag. Operator removed from bag. 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. At walk-in freezer; plastic wrapped sheet tray of raw beef stored over plastic wrapped container of cooked pork. Operator moved cooked pork. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked noodles (47F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked noodles (47F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line Flip top cooler; chopped pork (54F - Ambient Cooling 12:20pm/54F - Ambient Cooling 1:15pm). Operator stated pork was chopped/prepared 2 hours prior, being held in overfilled pan in make top. At this pork will not reach 41F within 4 hours. Operator discarded. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. 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. At walking cooler; pork cooked onsite, no date mark. Operator stated pork was cooked 2 days prior, applied appropriate date mark. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Repeat Violation

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8370091

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler lids on cook line. Manager cleaned. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in three compartment sink. Manager turned water on. beef still frozen Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 certificates expired on 08/10/2023
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light red color spray bottle in three compartment sink not labeled. Manager labeled Corrected On-Site