🪰1,241,883 violations tracked across 67 Florida counties

CHINA CAFE RESTAURANT INC

7635 S DIXIE HWY, WEST PALM BEACH, FL 33405

License #6011582

🥡 Chinese ℹ️
79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 23, 2026 · 22 findings · 8 critical
Complaint Full
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 23, 2026 shows 22 observation rows: 8 critical, 3 major, and 11 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
22
Coverage note
Inspector notes linked where available

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Would you eat here?

CHINA CAFE RESTAURANT INC has some meaningful issues on record. Would you still eat here?

C record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (80F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen shelf. Per operator, item was removed from cooler less than 1 hour ago. Operator moved item back to walk in cooler to chill.
  • [03F-02-5] 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. Sushi rice not time marked in kitchen. Per operator, item was prepped less than 1 hour ago. Sushi rice 122F. Operator time marked.
  • [14-11-5] Equipment in poor repair. Walk in cooler and freezer doors in disrepair.
  • [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. At glass door reach cooler on cook line.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored directly on food prep surfaces including slicer and cook line stove prep area.
  • [23-24-4] Buildup of food debris/soil residue on equipment door handles on prep area reach in cooler, rice cooker handle, kitchen glass reach in cooler handles.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Napkin dispensers at customer tables soiled with dust/food debris.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Hibachi area handsink blocked by prep table.
  • [31B-03-4] No soap provided at handwash sink in mens room.
  • [32-07-5] Mens bathroom facility not clean.
  • [36-73-4] Floor soiled/has accumulation of food debris/grease underneath cook line equipment.
  • [41-07-4] Container of medicine improperly stored. Prescription medication stored on shelf above flip top prep area. Operator removed.
  • [01B-01-4] Dented/rusted cans present. 1 can of applesauce heavily dented at can storage rack. Operator discarded. See stop sale.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (80F - Cooling for 1/2 hour at 11:15, 80F at 12:15) in deeply filled covered container in walk in cooler. At current rate of cooling, item will not reach 70F within required two hour window. Operator removed covering and mixed item to increase cooling rate.
  • [03F-06-5] Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cut tomatoes, hard boiled eggs, cut melon, sushi roll, cooked ramen held above 41F on buffet line at 11:15. However, all items were marked for time control to begin at 12:00. Reviewed time as a public health control with operator. Operator removed incorrect time marking and applied appropriate time marking.
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining room soiled with dust.
  • [25-05-4] Single-service articles improperly stored. Single service napkins stored inside soiled dispensers throughout dining room.
  • [12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in dry storage area and then immediately begin to handle in use food storage container without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass reach in cooler on cook line, interior of cook line flip top reach in cooler heavily soiled with food debris.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over open container of cooked pasta and krab. Operator reorganized. Raw fish stored above cooked chicken in glass door cook line reach in cooler. Operator reorganized.
  • [36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in kitchen prep areas and employee bathroom area.
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket 200ppm at warewashing area. Operator diluted, retesting at 100ppm.
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