CHINATOWN

Name: CHINATOWN
Address: 3101 PGA BLVD #L217, PALM BEACH GARDENS, FL, 33410-2816, US
Rating: 86

3101 PGA BLVD #L217, PALM BEACH GARDENS, FL 33410-2816

License #6008080

🥡 Chinese ℹ️

86 Grade B / 100

Solid Health Score

How is this score calculated? →

Latest inspection

July 9, 2026 · 12 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

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

CHINATOWN in PALM BEACH GARDENS currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 9, 2026. Across those visits, inspectors documented 12 total violations — 5 critical, 6 major, 1 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 9, 2026 shows 12 observation rows: 5 critical, 6 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CHINATOWN looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line fried chicken (118F - Hot Holding) per operator product prepared approximately 25 minutes ago and hot held until mixed with sauce and served, discussed with operator who began to reheat product to 165F+.
[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 copy of poster to operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Discussed with operator to repair or replace.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to store paper towel dispenser unable to dispense, discussed with operator who provided paper towels.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen bottle of soap stored above raw beef in prep sink, discussed with operator who removed bottle.
[41-17-4] Spray bottle containing toxic substance not labeled. Under hand washing sink at cook line unlabeled spray bottle of degreaser, discussed with operator labeled bottle.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (62F - Cold Holding) per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed cold holding with operator who moved product to reach in cooler to chill.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line raw shell eggs (67F-Cold Holding) per operator product held at room temperature for approximately 15 minutes until cooked and served, discussed with operator who moved product to reach in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen in large bin cooked pasta (76F - Cooling) at 11:25 since 11:15 to 77F at 11:45, at this current rate product will not cool to 70F within 2 hours, discussed with operator who moved product to reach in cooler to chill.
[12A-29-4] 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 handled trash can and without washing hands employee handled various containers of food, discussed with operator employee washed hands.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of poster.