WAH LAN CHINESE RESTAURANT

Name: WAH LAN CHINESE RESTAURANT
Address: 989 S MAIN ST, BELLE GLADE, FL, 33430, US
Rating: 34.1

989 S MAIN ST, BELLE GLADE, FL 33430

License #6020487

🥡 Chinese ℹ️

34.1 Grade F / 100

Failing Health Score

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Latest inspection

February 12, 2026 · 7 findings · 6 critical

Routine - Food

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Quick take

WAH LAN CHINESE RESTAURANT in BELLE GLADE currently holds an InspectFL Health Score of 34.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 64 total violations — 45 critical, 13 major, 6 minor.

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

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WAH LAN CHINESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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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: Met Inspection Standards
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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-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-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.
[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.
[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.
[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+.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[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. Observed chef touch clothes then prepared food handling clean utensils at wok; no hand wash. Advised chef to wash hands.
[09-20-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touch cut cabbage with bare hand. Advised chef to use gloves or a utensil.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw shelled eggs stored over ready to eat broccoli At walk in cooler: raw pork stored over cream cheese and Krab mixture Operator stored properly.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area, on table top: raw shelled eggs (64F - Cold Holding) As per operator, stored on counter for 10 mins. Not received or portioned today. Operator moved to cooler quick chill.
[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, sitting on buckets in container: cooked rice (112F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat and maintain 135F or higher. At steam table: Wan ton soup (126F - Hot Holding) As per operator, cooked and stored since 3 hours. Operator reheated to 203F.
[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. Cooked chicken cooked 2 days prior, on Sunday, then frozen; not date marked. Advised operator to date mark.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese and Krab mixture prepared 2 days, on Sunday ; not date marked. Advised operator to date mark.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Boxes of oil and buckets of soya sauce stored on floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked duck (52F - Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed operator wiped hands on soiled wet wiping cloth stored on cutting board near cook line after washing hands. Operator washed hands again and dried hands on disposable paper towel.
[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. Operator touched glasses then handled fryer basket and handled utensil to prepare food at wok; no hand wash. Operator washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef wash soiled pan with water and placed in flip top cooler unit; no soap; no sanitizer. Chef removed pan and placed in dishwasher to properly clean and sanitize.
[12A-20-4] Observed chef wash hands with no soap at hand wash sink after handling various meat in walk in freezer then near cook line. Operator washed hands with soap and hot running water.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At wif: raw shrimp stored on top of cooked egg rolls; raw chicken fingers in open bag stored on top of cooked pork strips. Operator stored properly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At wif: raw chicken fingers in open bag stored on top of raw pork. Advised operator to store properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked duck (52F - Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; sitting on table in a container: fresh garlic and oil (83F - Cold Holding) As per operator, placed at cook line from flip top cooler unit 2 hours prior. Not prepped or portioned today. Operator removed and placed in flip top cooler unit to quick chill. Flip top cooler: cut cabbage (63F - Cold Holding) As per operator, placed in flip top cooler unit 2 hours prior. Not prepped or portioned today. Item stored double panned and over stacked. Advised operator 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. On shelf under prep table: fried rice (109F - Hot Holding) As per operator, reheated and stored since 11am. Operator to placed on TPHC. At cook line in container: scrambled eggs (94F - Hot Holding) As per operator, cooked since 11am. Advised operator to reheat to 165F or place on TPHC.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on container: noodles (109F at 11:08am; 89F at 12:03pm- Cooling) As per operator, cooling since 30 mins; ; at triple sink: cooked shrimp (91F at 11:15am; 85F at 12:03pm- Cooling) As per operator,since 20 mins. At current rate of cooling, items will not cool to 70F in 2 hours. Operator placed both items in the walk in cooler to quick chill.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Yan Lan Zhu
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee prepping food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese with krab mixture prepared 2 days prior not date marked. Advised operator to date mark.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Boxes of oil stored on floor.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Across from cookline sitting on steam table: chicken sauce with garlic, oil and ginger (84F at 3:47pm- Cooling) since 11am Sauce was stored in a big bowl and store room temperature. Sauce did not cool to 70F within 2 hours. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale. 50lbs can of ground bean sauce dented at rim.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken wings, wiped hands on apron, handled pan with cooked rice and flip top cooler; no hand wash. Employee washed hands.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands; no soap then prepared food. Advised employee how to wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw pork on platter stored over bags of cooked pork. Advised employee to store properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, in metal pan: garlic and oil (84F - Hot Holding) See stop sale. As per employee stored on counter space at cook line since 11am. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Across from cookline sitting on steam table: chicken sauce with garlic, oil and ginger (84F at 3:47pm- Cooling) since 11am Sauce was stored in a big bowl and store room temperature. Sauce did not cool to 70F within 2 hours. See stop sale.
[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, in metal pan: garlic and oil (84F - Hot Holding) As per employee stored on counter space at cook line since 11am. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Near cook line rice in container on jug: fried rice (96F at 3:23pm; 96F at 3:53pm - Cooling) As per employee, cooling since 25 mins. At current rate of cooling rice will not cool to 70F within a 2 hours. Operator opted to use TPHC.