CHINATOWN
3101 PGA BLVD #L217 · PALM BEACH GARDENS · Palm Beach County · FL 33410-2816
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F – Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale **Warning**
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. cooked noodles (75-72F – Cooling)at 11:42 to 76 F at 12:05 since 10:30 ; in reach in cooler at cook line; at this rate food will not reach 70 F within 2 hours; advised operator to reheat and start cooling process using a different cold holding unit; **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 41 degrees Fahrenheit within 6 hours. pork (53-49F – Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F – Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F – Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F – Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F – Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale raw shrimp (47F – Cold Holding); in 2 door small cooler at cook line #2); raw shell eggs (52F – Cold Holding); in 3 door tall cooler( #4) as per operator foods not prepared or portioned today ; foods out of temperature for approximately 2 hours; advised to use 4 hour time control and discard afterwards as no coolers working in the entire establishment **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (98-116F – Hot Holding); in frying baskets ; as per operator food out of temperature for approximately 1 hour; advised operator to reheat food to 165 F **Repeat Violation** **Admin Complaint**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- at cook line **Warning**
31A-09-4Intermediate – Handwash sink at cook line not accessible for employee use at all times- blocked by tall ladder; removed **Corrected On-Site** **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked on Friday not dated in 2 door reach in cooler at cook line Operator dated **Corrected On-Site** **Warning**
Basic 1
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding units at cook line **Warning**
Inspector observations synchronized from DBPR on October 7, 2026 3:12 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 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.