CHINA CAFE RESTAURANT INC

Name: CHINA CAFE RESTAURANT INC
Address: 7635 S DIXIE HWY, WEST PALM BEACH, FL, 33405, US
Rating: 58.9

7635 S DIXIE HWY, WEST PALM BEACH, FL 33405

License #6011582

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.9 Grade F / 100

Failing Health Score

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Quick take

CHINA CAFE RESTAURANT INC in WEST PALM BEACH currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, DBPR recorded 40 total findings; InspectFL has detailed violation rows for 38 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 27, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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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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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Inspection Completed - No Further Action
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0 ppm. Operator corrected wiping chlorine solution to 100ppm.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At kitchen cookline, buildup of food debris on handles and gaskets of glass door reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb where hose is connected at outside in front of building.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At cook line low boy, rags used to cover food. Advised operator to use food grade paper to cover food. Operator removed.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage, can of beets dented.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Operator removed.
[08B-38-4] Food stored on floor. At kitchen, oil stored on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline double door reach in cooler, raw fish (49F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated itemshekd for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris.
[41-07-4] Container of medicine improperly stored. Bottle of medicine stored over prep table. Operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line, unlabeled spray bottle containing toxic chemical. Advised operator to label spray bottle.
[14-11-5] Equipment in poor repair. At walk in freezer, door in disrepair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance and grooves. Not easily cleanable.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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 chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shrimp stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw chicken stored over raw fish. Advised operator of proper storage. Operator stored correctly.
[03D-02-5] 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 chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale.
[08B-12-5] Stored food not covered. At dry storage, bins of flour, salt stored uncovered.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, egg rolls (47F - Cooling)@2:43 since 12:30, 47F @ 3:37, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling,

Community reaction

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Community pulse