China Chef
Last inspected: Feb 17, 2026
64
Score
The health department has logged nine inspections at China Chef, the earliest from 2022. Inspectors last stopped by on Feb 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “employee personal items stored”, which has been cited three times.
The city-wide average sits at 76, which China Chef's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Aug 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
74
Mar 27, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored next to unwashed carrots in walk-in cooler. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to ready to eat chicken. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. Observed raw chicken stored above raw beef in reach in cooler at back of kitchen. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to fry station, fried wings (83F - Hot Holding); fried rice (126F - Hot Holding). Per operator item, items have been out of temperature for approximately 30 minutes to 1 hour. Wings placed in cooler to cool down and rice used to prepare an order. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in freezer, pork cooked 2/25/25 not date marked. **Warning**
02C-02-5
Basic - Stored food not covered. Observed cooked pork stored uncovered in low boy cooler across from cook line. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Person in charge placed wiping cloth in solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed under three compartment sink. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
21-38-4
43
Jul 12, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
Jan 30, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - 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 touching cell phone
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (51-55F - Cold Holding) per employee held less than one hour. Employee place in lower cooler for rapid cooling. Observed chicken wings (60-65F - Cold Holding) sitting on counter at room temperature per operator less than one hour. Operator placed in lowboy cooler **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. M3 turbo freezer
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed partial open water bottle on prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf with Togo items on cook line.
40-06-5
Basic - Equipment in poor repair. Torn gaskets on make table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.Rear kitchen screen door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed multiple frying oil containers on floor on cook line. **Repeat Violation**
08B-38-4
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 in flip top cooler tong handle in contact with noodles. **Repeat Violation**
10-01-5
52
Oct 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around top of back screen door. **Warning** - From follow-up inspection 2023-10-18: Still observed. **Time Extended**
35B-01-4
95
Aug 16, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
25
Mar 9, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cookline reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Displayed food not properly protected from contamination. Fried wontons strips uncovered in container at front counter.
08B-02-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white upright freezer, bags of raw chicken above bags of egg rolls. **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, case of raw chicken above containers of soy sauce. 2) In fliptop cooler container of raw shell eggs above container with cooked pork. Employee inverted to properly seperate. **Corrective Action Taken**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In white upright freezer, bags of raw chicken above containers of prepared raw steak skewers.
08A-20-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA expired Nov. 2022
53B-05-5
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. Bulletin provided and posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen hand sink blocked by bucket on milk crate. Employee moved to unblock sink. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic to go container in bucket of sauce in walk in cooler.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. One round cutting board on speed rack heavily grooved around edges.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag on prep counter behind rice cooker. Employee removed bag. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. 1) Containers of fryer oil behind front counter. 2) Bucket of sauce on floor by back prep table. 3) Cases of chicken in walk in cooler. Employee moved all items off of floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Sign provided and posted. **Corrected On-Site**
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water by triple sink.
06-01-5
26
Nov 1, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin to work with food after handling bleach and dirty dishes at 3 compartment sink. Reviewed hand washing with operator. Operator properly washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Chicken over french fries
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (101°F-110°F - Hot Holding); breaded chicken (122°-133°F - Hot Holding) in kitchen prep table. Per operator foods were prepared less than 4 hours ago. Reviewed TIme as a public health control. Operator began to reheat chicken. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution in kitchen 200ppm. Operator added water to solution. Chlorine solution 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Operator has no knowledge on what Foodborne illness that need to be reported to DOH.
11-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup on prep table next to rice maker in kitchen. Operator removed.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag on storage shelve with canned goods and to go containers in kitchen by door. Operator moved bag. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. (1) Observed containers of oil at front counter. (2) Observed containers of soy sauce in kitchen by walk-in cooler.
08B-38-4
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 flour scoop handle in direct contact with flour. Operator inverted handle. **Corrected On-Site**
10-01-5
Basic - Reach-in cooler door gaskets have accumulation of soil residues. Observed soiled door gaskets at reach in cooler in kitchen with flip top.
22-16-4
33
Frequently Asked Questions
When was China Chef last inspected?
The most recent health inspection at China Chef on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at China Chef?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at China Chef.
How does China Chef compare to other restaurants in North Lauderdale?
China Chef most recently scored 64 out of 100, which is lower than the North Lauderdale average of 76.
Has China Chef's inspection record improved over time?
Results have been roughly steady. Inspections at China Chef have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Chef 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 China Chef inspected?
Based on the inspection history on file, China Chef is inspected around three times per year on average.
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