FONG'S GARDEN

Name: FONG'S GARDEN
Address: 3246 S DIXIE HWY, WEST PALM BEACH, FL, 33405, US
Rating: 17.2

3246 S DIXIE HWY, WEST PALM BEACH, FL 33405

License #6009570

17.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 12 findings · 2 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

FONG'S GARDEN in WEST PALM BEACH currently holds an InspectFL Health Score of 17.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 69 total violations — 18 critical, 14 major, 37 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 October 27, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 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?

FONG'S GARDEN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not date marked in walk in cooler. Per operator, item prepped approximately 48 hours ago.
[14-11-5] Equipment in poor repair. Walk in freezer and walk in cooler door in poor repair.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored directly on kitchen prep table. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice warmer soiled with food debris.
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
[25-05-4] Single-service articles improperly stored. Boxes of single service food to go containers stored in restroom.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with food debris underneath cook line equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (71F - Cold Holding) not prepped or portioned today stored at ambient room temperature of 80F at cook line. Per operator item was removed from walk in cooler 3 hours ago. Reviewed cold holding and time as public health control with operator. Operator opted to place item on time. Time mark applied.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter area.
[41-07-4] Container of medicine improperly stored. Bottle of statin medication stored on expo shelf above flip top food prep line. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at both kitchen flip tops.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen.
[14-45-4] Cardboard used to line nonfood-contact shelves in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed licensed expired in 2024.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and pack of cigarettes stored on kitchen prep table.
[14-11-5] Equipment in poor repair. Walk in freezer door in disrepair.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and underneath cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour bins soiled with food debris. Handwashing sink in kitchen soiled. Storage shelves above flip top coolers soiled with dust/food debris. Walk in cooler shelves soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen areas.
[21-10-4] Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes stored on food prep areas on cook line.
[41-07-4] Container of medicine improperly stored. Container of multivitamin and Advil stored on shelf above prep table and cook line prep area. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above open container of cooked rice in walk in cooler. Operator reorganized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (46F - Cold Holding) not prepped or portioned today stored in container above cooling line in cook line flip top cooler. Per operator item was removed from walk in cooler less than 1 hour ago. Operator placed in below cooler to chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked wontons in walk in cooler not date marked. Per operator items were prepared approximately 1-2 days ago.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used scoop for salt.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened beverages on prep table. Operator removed.
[08B-38-4] Food stored on floor. At kitchen, oil stored on floor At walk in cooler, box of chicken stored on floor Advised operator of proper storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, shelves, tables soiled with dust and food debris.
[29-08-4] Plumbing system in disrepair. Hand wash sink by cook line clogged.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator placed shrimp under running water.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cloth napkins used to cover ready to eat foods-Rice, cooked chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (51F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved items to walk in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (69F - Hot Holding), operator stated product held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside rear of building, no vacuum breaker at hose Bibb where hose is attached.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by containers. Operator removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several items held over 24 hours without proper date marking. Advised operator to date marked all foods held over 24 hours.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris and soil residue on walk in cooler door handle.
[14-05-4] Cardboard used to line food-contact shelves.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line knife between tables at cook line. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease and food debris at cook line. Observed front door of coolers heavily soiled with food debris and grease.
[29-08-4] Plumbing system in disrepair at handwashing sink in kitchen. Operator fixed.
[41-07-4] Container of medicine improperly stored. Observed pills stored next to teriyaki sauce for store. Operator removed.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands with no soap. Advised employee to wash hands again with soap and for 20 seconds.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door cooler Raw shrimp over bean sprouts. Operator removed. Observed in walk in cooler raw shell eggs over onions. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (47F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food below flip top cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (101F - Hot Holding). Food held in unit less than 4 hours. Observed rice warmer turned off. Operator turned rice warmer back on.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.