MAINLAND CHINA BISTRO

Name: MAINLAND CHINA BISTRO
Address: 2445 N UNIVERSITY DR, CORAL SPRINGS, FL, 33065, US
Rating: 88.6

2445 N UNIVERSITY DR, CORAL SPRINGS, FL 33065

License #1624194

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

88.6 Grade B / 100

Solid Health Score

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Quick take

MAINLAND CHINA BISTRO in CORAL SPRINGS currently holds an InspectFL Health Score of 88.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 2, 2025. Across those visits, inspectors documented 23 total violations — 9 critical, 4 major, 10 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 2, 2025 shows 12 observation rows: 6 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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•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: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator remade solution solution solution tested 100ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025. Operator renewed during inspection. Confirmation number 257469015
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in prep area stored between tables. Operator removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table. Employee removed
[14-33-4] Dish rack shelves with rust that has pitted the surface.
[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. All certifications expired between July and August of 2025
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cook line microwave contains food debris
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. In kitchen right flip top cooler raw shell eggs over ready to eat sauces. 2. At kitchen left flip top cooler observed raw shrimp over ready to eat sauces. Operator properly inverted all foods
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen middle flip top cooler tofu (48F - Cold Holding); cooked noodles (48F - Cold Holding). Per operator food in unit less than four hours. Per operator food not prepared or portioned today. Operator placed food on ice 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. Tiger sugar area steam table cooked boba (125F - Hot Holding). Per operator food in unit less than four hours. Employee turned up heat on u it to reheat boba
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open duck stored over ready to eat dumplings in front chest freezer

Disposition: Emergency order recommended
[14-17-4] Dish area shelves with rust that has pitted the surface.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 15 rodent droppings in kitchen under neath right flip top cooler. 2. Observed approximately 20 rodent droppings in kitchen under storage wrack. 3. Observed approximately 15 rodent droppings in storage area underneath ice bin and under storage shelves. 4. Observed 3 rodent droppings under dish wrack Operator began removing rodent droppings and cleaning and sanitizing the area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep shelf in wait station. Operator removed
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Reviewed proper hand washing procedures with employee and manager. Employee washed hands in hand sink
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice bin contains mold like substance. Operator began cleaning
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at wait station hand sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken and cooked noodles in far left kitchen flip top cooler operator proper seperated
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station ice bath; pork won ton (72F - Cold Holding). Per operator Won Tons transferred from other unit less than four hours ago. Observed ice bath melted. Operator placed food in freezer to quick chill. Food not prepared or portioned today
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler 4 at 3:30pm cooked cabbage 54F ambient cooling for 3 hours to 54F at 4:19pm// under unit At 3:40pm cooked chicken 53F heated cooling for 3 hours to 52F at 4:20pm. At this rate proper heated cooling from 135 to 41 in 6 hours will not occur. Observed food covered cooling. Operator removed cover and placed in freezer to quick chill

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