CHINA QUEEN

Name: CHINA QUEEN
Address: 926 S MILITARY TRL #106, WEST PALM BEACH, FL, 33415, US
Rating: 64.8

926 S MILITARY TRL #106, WEST PALM BEACH, FL 33415

License #6020141

🥡 Chinese ℹ️

64.8 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 4 findings · 2 critical

Routine - Food

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA QUEEN in WEST PALM BEACH currently holds an InspectFL Health Score of 64.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 31 total violations — 13 critical, 7 major, 11 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2025

The latest inspection on October 22, 2026 shows 4 observation rows: 2 critical, 1 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA QUEEN 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.

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented #10 size can baby corn present. See stop sale. Operator discarded.
[10-06-5] In-use utensil (tongs)not stored with handle above the top of time/temperature control for safety food (cooked noodles) and rim of the container. Operator removed tongs from container.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees switched from cleaning/order taking to food preparation/packaging without washing hands. Employee entered establishment through rear exit door and began work (handled clean equipment/utensils) without washing hands. Operator discussed with employee(s) who then washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked shrimp (82F - Cooling 2:40/82F 3:10); cooked chicken (65F - Cooling 2:40/65F 3:10). Operator stated both items cooling for 1 hour, in full, deep bowls covered/wrapped with plastic, at this rate cooked shrimp will not reach 70F within 2 hours and cooked chicken will not reach 41F within 6, uncovered and split into smaller portions to facilitate faster cooling.

Disposition: Met Inspection Standards
[52-12-4] Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. No MSG sign on the menu . As per manager MSG is used in making teriyaki chicken. Explained. He will discontinue the use of MSG.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with flour. Manager stored scoop handle above flour.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm by the three compartment sink. Manager changed the solution chlorine 100 ppm
[41-15-5] 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 at the front counter. Manager changed the solution. Chlorine 100 ppm.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer big 6 and major food allergens. Emailed both
[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. Emailed one
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for cut cabbage . No written plan. Emailed temperature controlled for safety form and explained.
[41-17-4] Spray bottle containing toxic substance not labeled. Soapy water spray bottle not labeled. Manager labeled.