WAH LAN CHINESE RESTAURANT

Name: WAH LAN CHINESE RESTAURANT
Address: 989 S MAIN ST, BELLE GLADE, FL, 33430, US
Rating: 71.7

989 S MAIN ST, BELLE GLADE, FL 33430

License #6020487

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

71.7 Grade C / 100

Mixed Health Record

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Quick take

WAH LAN CHINESE RESTAURANT in BELLE GLADE currently holds an InspectFL Health Score of 71.7 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 February 12, 2026. Across those visits, inspectors documented 27 total violations — 19 critical, 6 major, 2 minor.

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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 February 12, 2026 shows 7 observation rows: 6 critical, 1 major, and 0 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At deep freezer: Cooked Burbon chicken cooked then frozen 1 week prior not date marked. At walk in cooler: Cooked pork cooked then frozen 2 days prior not date marked. Advised operator to date mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked eggs (114F - Hot Holding) As per operator, stored 15 mins. Advised operator to reheat to 165+F.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At cook line: Fried rice not time marked stored since 15mins as per operator. Operator time marked.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler: Insect in pan of cooked shrimp; See stop sale for cooked shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: cooked broccoli (52F - Cold Holding); cut cabbage (56F - Cold Holding) As per operator, items stored 30 minutes on counter from cooler. Not prepped or portioned today. Operator placed inside cooler to quick chill.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soil dishes to put into dishwasher then handled clean dishes from dishwasher; no hand wash. Dishwasher cleaned and sanitized dishes and washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then handled clean utensil; no hand wash Employee washed hands and cleaned and sanitized utensil.

Disposition: Administrative complaint recommended
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and provided email copy of clean up poster.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to walk in cooler no paper towels provided, discussed with operator who provided paper towels.
[41-07-4] Container of medicine improperly stored. In kitchen multiple bottles of medication stored above container of tomatoes, discussed with operator who removed product.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cool line soiled, discussed with operator to clean and sanitize.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (71F - Cooling) at 11:35 since 10:35 to 72F at 11:55, cooked wings (99F - Cooling) at 11:45 since 10:45 to 101F at 12:10, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to freezer. In walk in cooler large metal vat of compressed cut cabbage (73F - Cooling) at 11:50 since 8:30 to 72F at 12:10, per operator product washed and pressed to dry at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to chill.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and after without washing hands employee handle clean and sanitized utensils to portion raw steak, discussed with operator employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cut cabbage, discussed with operator who corrected storage of products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In kitchen multiple bins of frozen raw chicken wings thawing at room temperature, discussed with operator who moved product to sink with cold running water.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibb connections have no vacuum breaker devices installed, discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler bean sprouts (55F - Cold Holding) per operator product held in unit for approximately 30 minutes, discussed with operator who iced product down.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for holding cooked fried rice on time is a public health control, product properly time marked emailed operator time is a public health control form.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at cool line filled with dirty dishes, discussed with operator who cleared sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged plastic bag of raw shrimp stored directly above non commercially packaged metal pans of cooked pork, discussed with operator who corrected storage of products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handle tongs to plate customers food, discussed with operator, employee washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked eggs (105F - Hot Holding); chicken broth (121F - Hot Holding) per operator product prepared approximately 15 minutes ago and hot held in unit, discussed with operator who reheated products to 165F+.

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