🪰75,275 violations tracked across 67 Florida counties

CHINATOWN

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
79 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 9, 2026 · 12 findings · 4 critical
Routine - Food
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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.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 9, 2026 shows 9 observation rows: 4 critical, 4 major, and 1 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
9
Coverage note
Inspector notes linked where available

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.

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

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to store paper towel dispenser unable to dispense, discussed with operator who provided paper towels.
  • [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 and without washing hands employee handled various containers of food, discussed with operator employee washed hands.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Discussed with operator to repair or replace.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line fried chicken (118F - Hot Holding) per operator product prepared approximately 25 minutes ago and hot held until mixed with sauce and served, discussed with operator who began to reheat product to 165F+.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Under hand washing sink at cook line unlabeled spray bottle of degreaser, discussed with operator labeled bottle.
  • [11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of poster.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (62F - Cold Holding) per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed cold holding with operator who moved product to reach in cooler to chill.
  • [11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.
  • [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line raw shell eggs (67F-Cold Holding) per operator product held at room temperature for approximately 15 minutes until cooked and served, discussed with operator who moved product to reach in cooler.
Community reaction

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.

Community pulse

Would you eat here?

CHINATOWN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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