China Kitchen II
Last inspected: Jan 8, 2026
55
Score
China Kitchen II has been inspected eight times since 2022. The most recent visit was on Jan 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Port St. Lucie restaurant, which scores around 81. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
In-Use Utensils Properly Stored
FL-43
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
55
Jul 22, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jan 28, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw not commercially sealed packaged shrimp in standing reach in freezer.
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chinese cabbage on time plan.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Chinese cabbage. 11-3. Was not discarded at 3 pm. Manager discarded. **Corrected On-Site**
03F-04-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Operator stated person was family member and is not an employee of the establishment.
43-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in front refrigerator across from fryers.
02C-02-5
Basic - Food stored on floor. Bulk oil. **Corrected On-Site**
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken. In a shared plaza.
33-15-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook's line.
14-33-4
Basic - Single-service articles improperly stored. Hinged lid containers.
25-05-4
Basic - Women's Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Repeat Violation**
32-02-4
37
Sep 10, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager States just got finish with lunch Cooked noodles 50f cold holding , chicken raw 47f cold holding , raw beef 48f cold holding , shrimp 50f cold holding , pork cooked 49f cold holding , pork cooked 49f cold holding , Manager stated food have been in cooler less than 2.5 hours advised to rapid chill, manager placed food in freezer to chill fast. 2nd temperature Cooked noodles 48f cold holding , chicken raw 40f cold holding , raw beef 41f cold holding , shrimp 39f cold holding , pork 46f cold holding , Keep food in freezer until it reaches 41f or below, and make sure foods on cooks line maintain a temperature of 41f or below at all times. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Garbage bag used to line cornstarch. Explained to manager to use food grade bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed broccoli and cooked beef **Repeat Violation**
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. Raw chicken over raw shrimp and crabs. In reach in freezer
08A-17-6
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
32-02-4
52
Feb 27, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs on top shelf in walk in cooler stored over cooked pork.
08A-05-6
Basic - Food stored on floor. Eggs on floor under shelves in walk in cooler.
08B-38-4
82
Oct 31, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in roll top cooler, operator states it was open during lunch, rapid chill all items in freezer. cooked shrimp (45F - Cold Holding); cooked pork (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (46F - Cold Holding) Rapid chill all products: cooked shrimp (41F - Cold Holding); raw chicken (36F - Cold Holding); cooked pork (42F - Cold Holding); cooked chicken (40F - Cold Holding); raw chicken (40F - Cold Holding); raw beef (43F - Cold Holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked chicken not date marked.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table with food being prepped. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Egg rolls and cooked chicken not covered.
08B-12-5
67
Jun 23, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
78
Nov 8, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs found at 65°. Operator stated been removed from cooler for 2 hours. Advised to rapid chill or add to time plan. Moved to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken not date marked
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in walk-in cooler
08B-49-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bin of sugar
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Single-service articles improperly stored. Takeout containers stored on floor
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut cabbage **Corrected On-Site** **Repeat Violation**
08B-17-4
55
Frequently Asked Questions
When was China Kitchen II last inspected?
The most recent health inspection at China Kitchen II on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at China Kitchen II?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at China Kitchen II.
How does China Kitchen II compare to other restaurants in Port St. Lucie?
China Kitchen II most recently scored 55 out of 100, which is lower than the Port St. Lucie average of 81.
Has China Kitchen II's inspection record improved over time?
No. Recent inspections at China Kitchen II have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Kitchen II 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 Kitchen II inspected?
Based on the inspection history on file, China Kitchen II is inspected around three times per year on average.
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