UNCLE JOE'S CHINESE CUISINE
4367 NORTHLAKE BLVD · PALM BEACH GARDENS · Palm Beach County · FL 33410
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 14
03D-01-5High Priority – 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. **Warning**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
12A-25-4High Priority – 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. **Corrected On-Site** **Warning**
12A-29-4High Priority – 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 washing dirty dishes did not wash hands before handling container of cooked wings, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
22-45-4High Priority – 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. **Warning**
14-15-4High Priority – 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. **Warning**
08A-02-6High Priority – 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. **Corrected On-Site** **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
35A-05-4High Priority – 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. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table next to flip top cooler cut cabbage (54F – Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours until cooked and served, discussed cold holding with operator who moved product to reach in cooler. **Corrective Action Taken** **Warning**
03B-01-6High Priority – 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+. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 3
11-07-5Intermediate – 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. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on cooling rack cooked chicken (89-94F – Cooling) at 2:25 since 1:25 to 85F-102F at 2:55, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. In kitchen on prep table cut lettuce (57F – Cooling) at 2:30 since 11:00 to 52F at 2:55, at this current rate cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Warning**
31A-11-4Intermediate – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Basic 9
35A-06-4Basic – 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. **Warning**
23-24-4Basic – 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. **Warning**
35A-03-4Basic – Dead roaches on premises. In kitchen approximately 3 dead roaches under dish washer. In kitchen approximately 1 dead roach on floor in front of flip top cooler. Approximately 22 dead roaches on top of dishwasher. Discussed with operator to clean and sanitize all areas. **Warning**
36-73-4Basic – 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. **Warning**
08B-38-4Basic – 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. **Repeat Violation** **Warning**
23-03-4Basic – 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. **Warning**
29-49-6Basic – 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. **Warning**
08B-12-5Basic – Stored food not covered. In walk in freezer cooked pork belly stored on shelf uncovered, discussed with operator to cover product. **Warning**
06-01-5Basic – 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. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 2:11 AM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.