SOUTH CHINA RESTAURANT

Name: SOUTH CHINA RESTAURANT
Address: 5550 FLAMINGO RD, COOPER CITY, FL, 33330-2700, US
Rating: 80.4

5550 FLAMINGO RD, COOPER CITY, FL 33330-2700

License #1612266

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

80.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOUTH CHINA RESTAURANT in COOPER CITY currently holds an InspectFL Health Score of 80.4 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 12, 2026. Across those visits, inspectors documented 36 total violations — 10 critical, 5 major, 21 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 12, 2026 shows 13 observation rows: 3 critical, 0 major, and 10 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: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp 37F in standing water. Operator turned on water.
[29-49-6] Standing water in bottom of reach-in-cooler. Lower flip top cooler on cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of raw beef stored over a container of raw shrimp in walk-in cooler. Observed in low boy on cook line raw chicken and beef stored in same container. Operator separated.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cornstarch container the handle in contact with cornstarch. Operator removed.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler a container of raw scallops stored over a container of cooked chicken operator stored correctly. Observed in walk-in cooler raw chicken stored over cooked chicken operator stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line out at room temperature pooled eggs (44-45F - Cold Holding) per operator held out of temperature less than 15 minutes not portion or prepared today. Operator placed in walk-in cooler to chill
[36-17-5] Floor tiles missing and/or in disrepair.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on deep fryer handles.
[08B-38-4] Food stored on floor. Observed plastic container of soy sauce in direct contact with kitchen floor. Operator elevated.
[10-08-5] Ice scoop handle in contact with ice. Operator removed.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on water.
[08B-12-5] Stored food not covered. Observed in walk-in cooler noodle, chicken,ribs, egg rolls not covered. Operator covered.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - honey chicken prepared 48 hours prior to inspection without time mark.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting boards in kitchen.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib outside.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at beverage room - dipper well dripping. Operator opened water flow.
[08B-38-4] Food stored on floor. Observed buckets of soy stored directly on the floor throughout establishment.
[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. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink (100ppm)
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in kitchen.
[36-17-5] Floor tiles missing in kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed at ice machine in beverage room.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed acculturation of grease and food debris under grill.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at triple sink. Employee washed hands at handwashing sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door.
[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. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler - raw pork stored behind ready to shrimp. Employee stored correctly.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Obsessed served dropped off soiled plates then proceeded to make tea. Employee washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container. Employee stored properly.

Community reaction

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Community pulse