CHINA GARDEN
7954 MCNAB RD, NORTH LAUDERDALE, FL 33068
License #1624860
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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.
CHINA GARDEN in NORTH LAUDERDALE currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, DBPR recorded 23 total findings; InspectFL has detailed violation rows for 14 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 12, 2026 shows 14 observation rows: 4 critical, 3 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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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: Inspection Completed - No Further Action
- [41-17-4] Spray bottle containing toxic substance not labeled. At dish washing station unlabeled spray bottle containing cleaning solution, discussed with operator who labeled bottle.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and pitted, discussed with operator to replace or repair.
- [12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly wiped face and without washing hands employee handled trays of onion and chicken, discussed with operator who washed hands.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking and preparing food not wearing hair restraint, discussed with operator who put on hair restraint.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line ceiling tiles have accumulation of dust debris, discussed with operator to clean area.
- [45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. In back of kitchen fire extinguisher in recharge zone with powder discharged on ground.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler crab rangoons and cooked pork prepared 48 hours ago not date marked, discussed with operator who date marked containers of food.
- [08A-17-6] 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. In walk in freezer raw chicken stored above raw shrimp neither product commercially packaged, discussed with operator who corrected storage of products..
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart at cook line fresh garlic in oil (84F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (51F - Cooling) at this rate of cooling product never reached 41F within 6 hours see stop sale.
- [08B-12-5] Stored food not covered. In dry storage area of kitchen large bins of salt, msg, and sugar uncovered, discussed with operator who placed lids on containers.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Multiple food containers not labeled with product name, discussed with operator who labeled containers.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize.
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
CHINA GARDEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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