CHINA SPRING

Name: CHINA SPRING
Address: 22779 SR 7, BOCA RATON, FL, 33428, US
Rating: 64.9

22779 SR 7, BOCA RATON, FL 33428

License #6019113

🥡 Chinese ℹ️

64.9 Grade F / 100

Failing Health Score

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Latest inspection

December 15, 2025 · 12 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA SPRING in BOCA RATON currently holds an InspectFL Health Score of 64.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 15, 2025. Across those visits, inspectors documented 45 total violations — 18 critical, 6 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 23, 2023

The latest inspection on December 15, 2025 shows 12 observation rows: 7 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CHINA SPRING has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour and cornstarch working containers heavily soiled with food debris.
[22-16-4] Reach-in kitchen flip top cooler interior/shelves have accumulation of soil/food residues.
[14-45-4] Soiled cardboard used to line nonfood-contact shelves on flip top prep line.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked egg rolls (81F - Cooling) at back prep table. Per operator, item was cooling for 3 hours. See stop sale.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked pork stored in plastic thank you shopping bag in walk in freezer. Operator placed item into food grade bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cut ready to eat bell peppers in flip top cooler. Operator reorganized.
[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. Non commercially packaged raw chicken stored above raw non commercially packaged raw pork in walk in freezer. Operator reorganized.
[01B-02-5] 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 70 degrees Fahrenheit within 2 hours. cooked egg rolls (81F - Cooling) at back prep table. Per operator, item was cooling for 3 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (75F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen prep table. Per operator, item was removed from cooler 2 hours ago. Operator placed in cooler to chill. Reviewed time as a public health control option with operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (115F - Hot Holding) at steam table for less that 3 hours. Unit temperature was turned down. Operator increased temperature on unit and reheated to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (60F - Cooling for 2 hours at 3:40, 60F at 4:10) in deep filled covered container in walk in cooler. Operator removed covering and mixed item to increase cooling rate. cooked egg rolls (81F - Cooling) at back prep table at 75F room temperature in deep filled container. See stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves throughout kitchen prep areas.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-73-4] Floor soiled/has accumulation of debris in kitchen prep and back kitchen prep areas.
[08B-38-4] Food stored on floor. Raw pork stored on floor in walk in freezer.
[21-04-4] In-use soiled wet wiping cloth/towel used under cutting board on kitchen prep table.
[21-12-4] Soiled Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen areas.
[14-20-4] Soiled ripped/worn tin foil used as shelf cover throughout kitchen prep and walk in cooler areas.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator discarded solution.
[14-06-4] Wood food-contact surface not properly sealed. Wood storage rack in walk in cooler not sealed.
[41-07-4] Container of medicine improperly stored. Prescription allergy medication stored on shelf above to go food prep area. Operator reorganized.
[14-31-5] Nonfood-grade bags used in direct contact with food. Nonfood grade plastic thank you shopping bags used to store raw pork in walk in freezer. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk in cooler and walk in freezer. Operator reorganized.
[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. cooked chicken (50F - Cold Holding); cooked pork (48F - Cold Holding) held in beverage cooler. Per operator, food was not prepared or portion today. Items were the only TCS items stored in cooler operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); cooked pork (48F - Cold Holding) held in beverage cooler. Per operator, food was not prepared or portion today. Items were the only TCS items stored in cooler operator discarded. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in dry storage area blocked by chair and stored dry food items. Operator reorganized.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked pork stored at beverage cooler and walk in cooler. Per operator, items were prepared more than 24 hours ago.