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Licensee
Name: CHINA QUEEN License Number: SEA6020141
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 926 S MILITARY TRL #106
WEST PALM BEACH, FL 33415

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/17/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 25
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Inside rice container. **Corrected On-Site**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of rice cooker. Exterior of bulk containers.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Case of beef.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
23-23-4    Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave.
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves.
08B-27-4    High Priority - Basic - Food placed in soiled container/equipment. Spices, salt, sugar.
08B-38-4    Basic - Food stored on floor. Container of ribs, pork,
08B-23-4    Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products.
36-47-4    Basic - Hood soiled with accumulated grease.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
25-32-4    Basic - Reuse of single-service articles. Soy sauce bucket reused to house chicken soup,
23-14-4    Basic - Shelf under preparation table soiled with food debris.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Container of egg rolls, vegetables.
08B-14-4    Basic - Stored food not covered in walk-in freezer. Container of chicken, beef, pork.
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-11-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard. **Corrected On-Site**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 70F by front counter. 1hr
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs stored behind vegetables **Corrected On-Site**
22-23-4    Intermediate - Encrusted, soiled material on slicer.
53A-03-5    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned chicken, beef.
22-18-4    Intermediate - Soil residue in food storage containers. Spices.rice cooker,
46-01-4    Marked exit/path to marked exit blocked. For reporting purposes only. Boxes of food. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.