CHINA GARDEN

Name: CHINA GARDEN
Address: 7954 MCNAB RD, NORTH LAUDERDALE, FL, 33068, US
Rating: 53

7954 MCNAB RD, NORTH LAUDERDALE, FL 33068

License #1624860

🥡 Chinese ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

August 12, 2026 · 24 findings · 9 critical

Routine - Food

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Minor

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Quick take

CHINA GARDEN in NORTH LAUDERDALE currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, inspectors documented 24 total violations — 9 critical, 5 major, 10 minor.

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The latest inspection on August 12, 2026 shows 24 observation rows: 9 critical, 5 major, and 10 minor.

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Inspector notes

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CHINA GARDEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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: Inspection Completed - No Further Action
[41-17-4] Spray bottle containing toxic substance not labeled. At dish washing station unlabeled spray bottle containing cleaning solution, discussed with operator who labeled bottle.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler crab rangoons and cooked pork prepared 48 hours ago not date marked, discussed with operator who date marked containers of food.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple food containers not labeled with product name, discussed with operator who labeled containers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw shrimp and beef stored over non commercially packaged cooked pork, discussed with operator who corrected storage of products.
[11-27-4] 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. Printed and provided to operator.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking and preparing food not wearing hair restraint, discussed with operator who put on hair restraint.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and pitted, discussed with operator to replace or repair.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize.
[08B-38-4] Food stored on floor. In kitchen containers of cooking oil stored on floor, discussed with operator who removed containers from floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line open employee beverages stored above food preparation area, discussed with operator who removed drinks.
[08B-12-5] Stored food not covered. In dry storage area of kitchen large bins of salt, msg, and sugar uncovered, discussed with operator who placed lids on containers.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. In back of kitchen fire extinguisher in recharge zone with powder discharged on ground.
[01B-02-5] 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. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours see stop sale.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler cooked chicken per operator chicken removed from freezer and prepared 9 days prior, discussed with operator to date marked frozen and refrigerated times. Operator date marked containers.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly wiped face and without washing hands employee handled trays of onion and chicken, discussed with operator who washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over onions and carrots, discussed with operator who corrected storage of products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (49F - Cold Holding) on top of reach in cooler per operator eggs left out for approximately 15 minutes, discussed cold holding with operator who placed eggs inside of cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line ceiling tiles have accumulation of dust debris, discussed with operator to clean area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade paper used as a liner for cut green peppers, discussed with operator who removed paper.
[08A-17-6] 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. In walk in freezer raw chicken stored above raw shrimp neither product commercially packaged, discussed with operator who corrected storage of products..
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee hired approximately 3 weeks ago with no proof of reporting responsibilities, discussed with operator and emailed copy of reporting agreement.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line sides of deep fryer and Chinese style stoves soiled with accumulation of grease and food residues, discussed with operator to. Lean and sanitize areas.