Al China
Last inspected: Feb 18, 2026
64
Score
Across the available record, Al China has eight inspections on file, the first dated 2023. The newest entry in the record is dated Feb 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Al China's latest score of 64 falls below the Lauderhill average of 75. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Under triple sink - pikiliz in bin (78F - Cold Holding),. Per operator item was not prepared or portioned today. Item was left outside at room temperature overnight exceeding 6 hours. See Stop sale. 2. Reach in Asta cooler next to back door - Piiliz (55F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. 1. Under triple sink - pikiliz in bin (78F - Cold Holding),. Per operator item was not prepared or portioned today. Item was left outside at room temperature overnight exceeding 6 hours. See Stop sale. 2. Reach in Asta cooler next to back door - Piiliz (55F - Cold Holding). Per operator item was not prepared or portioned today . Item was left in cooler over night exceeding 6 hours.
01B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in low boy coolers at cook line.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand washing sink in kitchen next to chest freezer.
29-11-4
64
Oct 6, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen fry station, cooked turkey (120F - Hot Holding), operator stated items held out of temperature approximately 3 hours. Operator discarded item. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, piklis (86F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature since previous day, exceeding 6 hours. See stop sale. At cook line low boy refrigerator, cooked turkey (48F - Cold Holding); cooked pork (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator moved items to different cooler to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. At cook line, piklis (86F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature since previous day, exceeding 6 hours. See stop sale.
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. At kitchen single door reach in cooler, washed, cut calalou stored in non food grade bags. Advised operator of proper storage.
14-31-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 88F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in coolers soiled with food debris.
22-16-4
47
May 7, 2025
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returning from out side than began cutting pork without first washing hands
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over box of plantains in reach in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw oxtail in atosa reach in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooked turkey (47F - Cold Holding); cooked pork (55F - Cold Holding) per employee held out of temperature less than three hours. Not portion or prepared today. Operator moved to freezer for quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line shelf plantain (116-148F - Hot Holding). Per operator held out of temperature less than 1 hour. Operator placed plantains in steam well. **Corrective Action Taken**
03B-01-6
Basic - Working containers of food (flour and sugar)removed from original container in storage room not identified by common name. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
42-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon in steam well the handle in contact with oxtail. Operator removed. **Corrected On-Site**
10-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation**
36-06-4
39
Feb 24, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024 **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in reach in cooler, goat (45F - Cold Holding); chicken (44F - Cold Holding).operator stated held less than two hours **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front window. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard used in floor for anti slip **Repeat Violation** **Warning**
36-06-4
64
Feb 28, 2024
Routine - Food
8 minor violations.
View 8 violations
Basic - Food stored on floor. Observed boxes of mojo marinade stored on floor in outside storage room.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 70F used for the plantains.
10-07-4
Basic - Working containers of food salt removed from original container not identified by common name.
02D-01-5
Basic - Equipment in poor repair. Gasket on low boy torn.
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first on cook line.
36-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cooler Buildup of food debris/soil residue on equipment door handles.
23-24-4
67
Nov 13, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to operator correct hand washing technique. **Corrective Action Taken**
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Turkey (53-55F - Cold Holding); cooked pork (52-54F - Cold Holding) per operator held less than three hours, operator moved to freezer for quick chill **Corrective Action Taken**
03A-02-5
Intermediate - 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. Emailed bulletin. **Corrective Action Taken**
11-27-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee tea in Atosa reach in freezer. Employee removed. **Corrected On-Site**
12B-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice employee removed. **Corrected On-Site**
10-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of cook line.
36-06-4
58
Jun 26, 2023
Routine - Food
2 critical violations.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Received at Proper Temperature
FL-12
64
Feb 8, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Meat in T-shirt bags - freezer. Reviewed proper food storage procedures.
14-31-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation**
36-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-13-4
70
Frequently Asked Questions
When was Al China last inspected?
The most recent health inspection at Al China on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Al China?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Al China.
How does Al China compare to other restaurants in Lauderhill?
Al China most recently scored 64 out of 100, which is lower than the Lauderhill average of 75.
Has Al China's inspection record improved over time?
Results have been roughly steady. Inspections at Al China have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Al China means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Al China inspected?
Based on the inspection history on file, Al China is inspected around three times per year on average.
Nearby Restaurants