FONG'S GARDEN

Name: FONG'S GARDEN
Address: 3246 S DIXIE HWY, WEST PALM BEACH, FL, 33405, US
Rating: 49.6

3246 S DIXIE HWY, WEST PALM BEACH, FL 33405

License #6009570

49.6 Grade F / 100

Failing Health Score

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Latest inspection

June 30, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

FONG'S GARDEN in WEST PALM BEACH currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 30, 2026. Across those visits, inspectors documented 57 total violations — 16 critical, 12 major, 29 minor.

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The latest inspection on June 30, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

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Inspector notes

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Community reaction

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FONG'S GARDEN 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: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen.
[14-45-4] Cardboard used to line nonfood-contact shelves in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed licensed expired in 2024.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and pack of cigarettes stored on kitchen prep table.
[14-11-5] Equipment in poor repair. Walk in freezer door in disrepair.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and underneath cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour bins soiled with food debris. Handwashing sink in kitchen soiled. Storage shelves above flip top coolers soiled with dust/food debris. Walk in cooler shelves soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen areas.
[21-10-4] Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes stored on food prep areas on cook line.
[41-07-4] Container of medicine improperly stored. Container of multivitamin and Advil stored on shelf above prep table and cook line prep area. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above open container of cooked rice in walk in cooler. Operator reorganized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (46F - Cold Holding) not prepped or portioned today stored in container above cooling line in cook line flip top cooler. Per operator item was removed from walk in cooler less than 1 hour ago. Operator placed in below cooler to chill.
[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 pork and cooked wontons in walk in cooler not date marked. Per operator items were prepared approximately 1-2 days ago.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used scoop for salt.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened beverages on prep table. Operator removed.
[08B-38-4] Food stored on floor. At kitchen, oil stored on floor At walk in cooler, box of chicken stored on floor Advised operator of proper storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, shelves, tables soiled with dust and food debris.
[29-08-4] Plumbing system in disrepair. Hand wash sink by cook line clogged.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator placed shrimp under running water.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cloth napkins used to cover ready to eat foods-Rice, cooked chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (51F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved items to walk in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (69F - Hot Holding), operator stated product held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside rear of building, no vacuum breaker at hose Bibb where hose is attached.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by containers. Operator removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several items held over 24 hours without proper date marking. Advised operator to date marked all foods held over 24 hours.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris and soil residue on walk in cooler door handle.
[14-05-4] Cardboard used to line food-contact shelves.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line knife between tables at cook line. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease and food debris at cook line. Observed front door of coolers heavily soiled with food debris and grease.
[29-08-4] Plumbing system in disrepair at handwashing sink in kitchen. Operator fixed.
[41-07-4] Container of medicine improperly stored. Observed pills stored next to teriyaki sauce for store. Operator removed.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands with no soap. Advised employee to wash hands again with soap and for 20 seconds.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door cooler Raw shrimp over bean sprouts. Operator removed. Observed in walk in cooler raw shell eggs over onions. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (47F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food below flip top cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (101F - Hot Holding). Food held in unit less than 4 hours. Observed rice warmer turned off. Operator turned rice warmer back on.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.