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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHIFA TAY PA RESTAURANT in MARGATE currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 42 total violations — 8 critical, 10 major, 24 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on March 4, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHIFA TAY PA RESTAURANT has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-09-4] Cutting board has cut marks and is no longer cleanable. At triple sink, observed white cutting board with grayish black cut marks.
- [16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed raw fish left uncovered in chest freezer. As per operator, raw fish belongs to him and is for personal consumption. Operator removed
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on clean serving plate establishment.
- [08B-12-5] Stored food not covered. Inside white chest freezer, frozen crab rangoons left uncovered
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed used rag on kitchen flip top
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen shelf; raw shell eggs (76F - Cold Holding). As per operator food kept out of cooler for less than 4hrs. Operator placed food inside walk in freezer for quick chill
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; diced pork (51F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 3hrs. As per operator food constantly taken in and out of cooler. Operator placed in walk in freezer for quick chill.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed white food grade container stored on hand wash sink. Operator removed
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