WAH LAN CHINESE RESTAURANT
989 S MAIN ST · BELLE GLADE · Palm Beach County · FL 33430
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 10
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. At walk in cooler: cooked duck (52F – Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale.
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed operator wiped hands on soiled wet wiping cloth stored on cutting board near cook line after washing hands. Operator washed hands again and dried hands on disposable paper towel. **Corrected On-Site**
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. Operator touched glasses then handled fryer basket and handled utensil to prepare food at wok; no hand wash. Operator washed hands. **Corrected On-Site**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef wash soiled pan with water and placed in flip top cooler unit; no soap; no sanitizer. Chef removed pan and placed in dishwasher to properly clean and sanitize. **Corrected On-Site**
12A-20-4High Priority – Observed chef wash hands with no soap at hand wash sink after handling various meat in walk in freezer then near cook line. Operator washed hands with soap and hot running water. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At wif: raw shrimp stored on top of cooked egg rolls; raw chicken fingers in open bag stored on top of cooked pork strips. Operator stored properly. **Corrected On-Site**
08A-17-6High Priority – 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. At wif: raw chicken fingers in open bag stored on top of raw pork. Advised operator to store properly.
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. At walk in cooler: cooked duck (52F – Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 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. At cook line; sitting on table in a container: fresh garlic and oil (83F – Cold Holding) As per operator, placed at cook line from flip top cooler unit 2 hours prior. Not prepped or portioned today. Operator removed and placed in flip top cooler unit to quick chill. Flip top cooler: cut cabbage (63F – Cold Holding) As per operator, placed in flip top cooler unit 2 hours prior. Not prepped or portioned today. Item stored double panned and over stacked. Advised operator to quick chill. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf under prep table: fried rice (109F – Hot Holding) As per operator, reheated and stored since 11am. Operator to placed on TPHC. At cook line in container: scrambled eggs (94F – Hot Holding) As per operator, cooked since 11am. Advised operator to reheat to 165F or place on TPHC. **Repeat Violation** **Admin Complaint**
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on container: noodles (109F at 11:08am; 89F at 12:03pm- Cooling) As per operator, cooling since 30 mins; ; at triple sink: cooked shrimp (91F at 11:15am; 85F at 12:03pm- Cooling) As per operator,since 20 mins. At current rate of cooling, items will not cool to 70F in 2 hours. Operator placed both items in the walk in cooler to quick chill. **Repeat Violation** **Admin Complaint**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Yan Lan Zhu
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee prepping food.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese with krab mixture prepared 2 days prior not date marked. Advised operator to date mark.
Basic 2
08B-38-4Basic – Food stored on floor. Boxes of oil and buckets of soya sauce stored on floor. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
Inspector observations synchronized from DBPR on September 26, 2026 12:37 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.