GRAND LAKE CHINESE RSTAURANT

Name: GRAND LAKE CHINESE RSTAURANT
Address: 7758 OKEECHOBEE BLVD STE6, WEST PALM BEACH, FL, 33411, US
Rating: 83.6

7758 OKEECHOBEE BLVD STE6, WEST PALM BEACH, FL 33411

License #6019481

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

83.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRAND LAKE CHINESE RSTAURANT in WEST PALM BEACH currently holds an InspectFL Health Score of 83.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 16 total violations — 10 critical, 2 major, 4 minor.

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

None on file yet

The latest inspection on March 18, 2026 shows 4 observation rows: 3 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Disposition: Inspection Completed - No Further Action
[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. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, wiping cloth chlorine sanitizing solution 200+ppm, exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at designated hand sink. Operator provided paper towel.

Disposition: Warning Issued
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm corrected to 100ppm)
[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. At reach in cooler raw pooled eggs stored over cooked noodles - operator removed and stored properly.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage are pa dented can of thick soy sauce- see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen prep area- Egg rolls 115F at 2:25 to 93F at 3:10 ( cooling since 1:30)- food left out too cool - at current rate of cooling food will not reach to 70F within 2 hours- operator placed I. Walk in freezer to quick chill.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At prep sink - shrimp defrosting in standing water - operator placed under running water.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line- employee handled raw chicken than proceeded to handle clean equipment to plate food without changing gloves and washing their hands- educated operator - employee washed their hands Properly.
[08B-38-4] Food stored on floor. At prep area bag of onions stored on floor- operator moved off,the floor.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. At walk in cooler raw shrimp and raw ground beef stored in container with wontons - operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over wontons- operator removed and stored properly.

Community reaction

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Community pulse