RAINBOW PALACE

Name: RAINBOW PALACE
Address: 2787 E OAKLAND PARK BLVD, FORT LAUDERDALE, FL, 33306-1647, US
Rating: 57.6

2787 E OAKLAND PARK BLVD, FORT LAUDERDALE, FL 33306-1647

License #1615102

🥡 Chinese ℹ️

57.6 Grade F / 100

Failing Health Score

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Latest inspection

June 5, 2026 · 16 findings · 6 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RAINBOW PALACE in FORT LAUDERDALE currently holds an InspectFL Health Score of 57.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, inspectors documented 41 total violations — 14 critical, 2 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on June 5, 2026 shows 16 observation rows: 6 critical, 0 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

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. 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.

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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

Community reaction

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Community pulse

Would you eat here?

RAINBOW PALACE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Warning Issued
[14-11-5] Equipment in poor repair. Left 4 door reach in - torn gaskets - upper left door.
[36-73-4] Floor soiled/has accumulation of debris. Under and around all Cookline grills and fryers.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating at Cookline prep table. Employee took items and left prep area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles and gaskets. All Cookline cold holding units.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Container or raw beef and bags of ice stored on floor in walk in freezer. Operator stored properly.
[14-69-4] Ice buildup in Cookline reach-in chest freezers.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of visibly soiled ice machine. Operator stored properly.
[22-08-4] Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
[08B-12-5] Stored food not covered. Chest freezer - Spring rolls and lobster stored uncovered. Operator properly covered.
[12A-13-4] Dish Employee handled soiled utensils and then picked up clean dishes and utensils, without washing hands. Reviewed proper procedures and employee washed hands.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat pork wantans and raw fish stored over ready to eat broth and olives. Operator stored all items properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right flip top - pork dumplings (41-49F). Per operator items placed in unit approximately 2 hours ago. Operator removed excess and placed in reach in to quick chill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Left flip top - cut cabbage - ambient cooling 1 hour at 4:30pm (55-58F - Cooling) at 5:05pm 49-57F. At this rate proper ambient cooling will not occur. Observed item overfilled in upper section of flip top. Operator removed excess and placed in reach in to expedite cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chicken (120-123F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.