CHINATOWN

Name: CHINATOWN
Address: 3101 PGA BLVD #L217, PALM BEACH GARDENS, FL, 33410-2816, US
Rating: 0

3101 PGA BLVD #L217, PALM BEACH GARDENS, FL 33410-2816

License #6008080

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

0 Grade F / 100

Failing Health Score

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Quick take

CHINATOWN in PALM BEACH GARDENS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, DBPR recorded 65 total findings; InspectFL has detailed violation rows for 64 of them so far.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2026

The most recent inspection was clean, with no violations documented on May 20, 2026.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

92%

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

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Passed — No Violations

Disposition: Administrative complaint recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize ice machine.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Inside oven at cook line tube of house hold use only roach gel stored on cooking rack, discussed to clean and sanitize oven interior and remove product.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler across from cook line cooked pasta (66F - Cooling) at 12:00 since 11:00 to 65F at 12:15, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap and divided into 2 trays to allow adequate air flow cooling.
[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. Operator wiped face and without washing hands operator handled container of egg rolls in reach in cooler, discussed with operator who washed hands.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has call back pending for food handler training.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 1 live roach running on floor under Chinese style stove top, discussed with operator who killed roach and cleaned and sanitized area.
[35A-03-4] Dead roaches on premises. Approximately 2 dead roaches in cabinet under hand washing sink at front counter. Approximately 1 dead roach on floor under reach in cooler. Discussed with operator to clean and sanitize areas.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine - 200+ppm) discussed with operator to correct to 100ppm.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles containing bleach and degreaser, discussed with operator who labeled bottles.
[35A-02-7] Live, small flying insects found Approximately 1 small live flying insect in kitchen landing on sealed box of single service items, discussed with operator to kill flying insect and cleaned and sanitize area.

Disposition: Emergency order recommended
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor next to deep fryer. Approximately 5 live roaches in cabinets under hand washing sink. Approximately 2 live roaches on floor in front of front counter. Discussed with operator to eliminate all live roaches and clean and sanitize areas.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used metal bowl for raw shrimp and after rinsed bowl with water and did not sanitize before using bowl for cut vegetables, discussed with operator who educated employee.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can with hand and without washing hands employee handled container of shrimp, discussed with operator employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked pasta (67F - Cooling) at 11:45 since 10:30 to 68F at 12:00, at this rate of cooling product will not reach 41F within 6 hours, discussed with operator cooling method of products per removed plastic wrap from products to allow adequate air flow cooling.
[41-17-4] Spray bottle containing toxic substance not labeled. Under hand washing sink next to deep fryer unlabeled spray bottle with cleaner, discussed with operator to label bottle.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink next to back door, discussed with operator and provided email copy of hand washing sign.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training.

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice scoops stored in 127F water, discussed with operator to replace water with water 135F+.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook line grooved and no longer cleanable, discussed with operate repair or replace.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink unlabeled spray bottle with degreaser, discussed with operator to label bottle.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets at cook line soiled with accumulation of black slime like substance, discussed with operator to clean and sanitize.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 1 live roach in cabinet with single service napkins. Approximately 2 live roaches on counter in between tray of tea and hand washing sink, discussed with operator to eliminate roaches and clean and sanitize areas.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at cook line block by trash can and full of dirty dishes, discussed with operator who removed items.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked pork, discussed with operator who corrected storage of products.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to move trash can and after without washing hands employee handled container of raw shrimp, discussed with operator employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (78F - Cooling) at 11:40 since 11:10 to 77F at 11:55, at this current rate of cooling product will not reach 70F within 2 hours. In reach in cooler cooked pasta (67F - Cooling) at 11:45 since 10:30 to 68F at 12:00, at this rate of cooling product will not reach 41F within 6 hours, discussed with operator cooling method of products per removed plastic wrap from products to allow adequate air flow cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked chicken (119-129F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed with operator who decided to move product to time is a public health control, emailed form to operator and operator time marked product.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink near back door has no hand washing sign, discussed with operator to install sign.
[31B-03-4] No soap provided at handwash sink. No soap provided at multiple hand washing sinks, discussed with operator who provided soap.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above non commercially packaged cream cheese wontons, discussed with operator who corrected storage of products.
[35A-03-4] Dead roaches on premises. Approximately 2 dead roaches on counter next to hand washing sink. Approximately 16 dead roaches under hand washing sink in cabinet, discussed with operator to clean and sanitize all areas.
[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. Operator touched face multiple times and without washing hands handled containers of food, discussed with operator who washed hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf for dry seasonings above flip top cooler soiled with accumulation of grease and dust debris, discussed with operator to clean and sanitize.

Community reaction

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Community pulse