WAH HOUSE CHINESE RESTAURANT INC

Name: WAH HOUSE CHINESE RESTAURANT INC
Address: 1276 N MILITARY TRL, WEST PALM BEACH, FL, 33409, US
Rating: 70.7

1276 N MILITARY TRL, WEST PALM BEACH, FL 33409

License #6020301

🥡 Chinese ℹ️

70.7 Grade C / 100

Mixed Health Record

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Latest inspection

April 9, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

WAH HOUSE CHINESE RESTAURANT INC in WEST PALM BEACH currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 38 total violations — 17 critical, 8 major, 13 minor.

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The latest inspection on April 9, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

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Inspector notes

Coverage note

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Would you eat here?

WAH HOUSE CHINESE RESTAURANT INC has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container with no handle ina container of salt. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line.
[08B-38-4] Food stored on floor. Observed multiple plastic containers of cooking oil stored in contact with the floor underneath cook line.
[21-10-4] Soiled dry wiping cloth in use. On flip top cutting board.
[08B-12-5] Stored food not covered. Observed in walk-in cooler containers of peeled onions,cut cabbage,cooked shrimp no covered operator covered items.
[02D-01-5] Working containers of food removed from original container corn starch not identified by common name. Operator labeled.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in walk-in cooler a container of raw shrimp and beef stored over a box of un washed snow peas. Operator stored correctly

Disposition: Met Inspection Standards
[41-07-4] Container of medicine improperly stored. Medicine stored above and with food. Advised operator of proper storage. Operator moved items.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit, proceeded to handle clean utensils and prepared food without washing hands. Advised operator of proper hand washing.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled containers then handled clean equipment and utensils, prepared food without washing hands. Advised operator of proper hand washing.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers, then place to dry/store without sanitizing. Triple sink not set up. Advised operator to properly sanitize containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Advised operator to move for proper storage.
[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. Raw chicken stored outside of commercial packaging over raw shrimp. Operator moved for proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2:cooked mushrooms (45F - Cold Holding) per operator items not prepared or portioned today, held less than 4 hours. Added ice to item. Glass door reach in cooler: bean sprouts (44F - Cold Holding) per operator items not prepared or portioned today, held less than 4 hours. Operator discarded.
[41-10-4] Toxic substance/chemical improperly stored. Butane stored over and with food. Advised operator of proper storage. Operator moved item.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinated raw chicken (48F - Cooling) at 12:20 since 9:30 47F at 1:20 at this rate will not reach 41F within 4 hours. Operator moved item to be cooked to 165F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked by storage of multiple items. Operator made sink accessible.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. At walk-in cooler; case of raw pork stored on floor. Advised Operator to store food at least 6 inches off the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At upright oven; accumulation of mold-like substance/grease/food debris on bottom interior of oven.
[08B-12-5] Stored food not covered. At walk-in cooler; washed/cut cabbage and washed/cut broccoli stored uncovered. Operator covered.
[14-31-5] Nonfood-grade bags used in direct contact with food. At walk-in cooler; raw pork stored in direct contact with "thank you" bag. Operator removed from bag.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped sheet tray of raw beef stored over plastic wrapped container of cooked pork. Operator moved cooked pork.
[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. At cook line flip top cooler; cooked noodles (47F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked noodles (47F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line Flip top cooler; chopped pork (54F - Ambient Cooling 12:20pm/54F - Ambient Cooling 1:15pm). Operator stated pork was chopped/prepared 2 hours prior, being held in overfilled pan in make top. At this pork will not reach 41F within 4 hours. Operator discarded.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
[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 walking cooler; pork cooked onsite, no date mark. Operator stated pork was cooked 2 days prior, applied appropriate date mark.
[41-17-4] Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled.