UNCLE JOE'S CHINESE CUISINE

Name: UNCLE JOE'S CHINESE CUISINE
Address: 4367 NORTHLAKE BLVD, PALM BEACH GARDENS, FL, 33410, US
Rating: 0

4367 NORTHLAKE BLVD, PALM BEACH GARDENS, FL 33410

License #6013239

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

UNCLE JOE'S CHINESE CUISINE in PALM BEACH GARDENS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 64 total violations — 25 critical, 5 major, 34 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Flip top cooler at cook line door handles have thick accumulation of food and grease build up, discussed with operator to clean and sanitize.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen under all cooking equipment heavily build up of grease and food debris, discussed with operator to clean and sanitize floors.
[08B-38-4] Food stored on floor. In kitchen multiple oil containers stored on floor. In walk in cooler and freezer multiple containers of raw foods on floor. Discussed with operator to remove products from floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line interior soiled with old food, discussed with operator to clean and sanitize.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen back of reach in cooler has very heavy accumulation of old rice and grease build up, discussed with operator to clean and sanitize.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers at cook line interior shelves soiled with build up of grease and food debris. Discussed with operator to clean and sanitize.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer shelves have rusted and pitted, discussed with operator to repair or replace.
[22-45-4] Employee rinsed pot and without sanitizing placed pot on flip top cooler, discussed with operator who educated employee.
[08A-05-6] In reach in cooler at cook line raw shell eggs stored above tofu, discussed with operator who corrected storage of products.
[08A-20-5] In walk in cooler raw chicken stored above raw beef , discussed with operator who corrected storage of products.

Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) discussed with operator who corrected to 100ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen back of reach in cooler has very heavy accumulation of old rice and grease build up, discussed with operator to clean and sanitize.
[35A-03-4] Dead roaches on premises. Approximately 3 dead roaches on pipe next to hand washing sink. Approximately 6 dead roaches on top of dish washer. Approximately 1 dead roach under Cook line flip top cooler, discussed with operator to clean and sanitize all areas.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer shelves have rusted and pitted, discussed with operator to repair or replace.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw pork stored above garlic, discussed with operator who corrected storage of products. In walk in cooler raw fish stored above sauces, discussed with operator who corrected storage.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen under all cooking equipment heavily build up of grease and food debris, discussed with operator to clean and sanitize floors.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to store old egg cartons p, discussed with operator who removed items.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack pork filled dumplings (77-79F - Cooling) at 2:25 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of reach in cooler egg rolls (99F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served, reviewed hot holding with operator who moved product to reheat to 165F+.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line interior soiled with old food, discussed with operator to clean and sanitize.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled dumplings, discussed with operator employee washed hands.
[08B-12-5] Stored food not covered. In walk in freezer cooked pork belly stored on shelf not covered, discussed with operator to cover product.

Emergency order recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing in sink in standing water, discussed with operator who removed products from sink.
[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 big 6.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Visibly soiled cardboard boxes used as food storage container for wontons and cooked wings, discussed with operator see stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink not accessible, sink blocked by metal drying rack, discussed with operator who removed rack.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored above oranges, discussed with operator who corrected storage of products.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handled and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
[36-73-4] Floor soiled/has accumulation of debris. At cook line floors covered in thick grease and food debris under cooking equipment, discussed with operator to clean and sanitize floors.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has puddle of water in bottom of unit, discussed with operator to clean and sanitize.
[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. Operator wiped face with hand and without washing hands operator handled bowl of cooked chicken, discussed with operator who washed hands.
[08B-38-4] Food stored on floor. In walk in cooler multiple containers of sauce and raw meats stored on floor, discussed with operator to remove products from floor.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen hanging on metal rods above sink cooked ribs (105F - Cooling) at 2:20 since 12:50 to 98F at 2:55; cooked pork belly (105F - Cooling) at 2:20 since 12:50 to 102F at 2:55, at this rate of cooling products never reached 70F within 2 hours, discussed cooling with operator see stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on wall under dish washer. In kitchen approximately 2 live roaches on top of dish washer. In kitchen approximately 2 live roaches on floor under deep fryer and Chinese style stove. In kitchen approximately 1 live roach on floor under food cooling rack with chicken cooling. Discussed with operator to kill all roaches and clean and sanitize areas.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect control device hanging above food preparation table has approximately 26 dead flying insects, discussed with operator to discard.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pot on top of steam table cooked fried rice (106F - Hot Holding) per operator product prepared approximately 15 minutes prior, discussed hot holding with operator who moved product to reheat to 165F+.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Equipment in kitchen at cook line exteriors soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize equipment.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed cutting board and knife in sink and without sanitizing equipment employee place back on table to begin food preparation p, discussed with operator who moved cutting board to dish washer.
[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 raw shrimp in metal bowl stored directly above cooked noodles, discussed with operator who corrected storage of products.

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