China Lui Restaurant
Last inspected: Mar 13, 2026
64
Score
China Lui Restaurant has been inspected nine times since 2023. The newest entry in the record is dated Mar 13, 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 two violations to closer to six violations per visit.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged three times.
China Lui Restaurant's latest score of 64 falls below the Fort Lauderdale average of 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line- flip top-raw shell eggs (60F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers. **Repeat Violation**
16-37-1
Basic - Self-closing device on bathroom door disconnected/broken. Customer/ employee bathroom-broken device, unable to self closing.
32-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Steam table long cutting board. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Inside walk in cooler
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line. Substantial build up of grease.
23-03-4
64
Dec 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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 to operator **Warning** - From follow-up inspection 2025-12-15: Observed same. **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards contain cut marks **Warning** - From follow-up inspection 2025-12-15: Observed same b **Time Extended**
14-09-4
86
Oct 13, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat rice in flip top cooler. Operator inverted **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and proceeded to handle clean equipment without first washing hands. Reviewed proper hand washing procedures. Employee washed hands **Corrected On-Site** **Warning**
12A-27-4
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 to operator **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at flip top,cooler **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust in kitchen microwave **Warning**
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back ice machine contains mold like substance. Operator cleaned ice machine **Corrected On-Site** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen cutting boards contain cut marks **Warning**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in container of water 87F. Operator stored utensils dry **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves in kitchen soiled with dirt. Operator cleaned **Corrected On-Site** **Warning**
23-03-4
37
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
74
Oct 25, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - brown rice (90F - Hot Holding); white rice (87F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator raised table's temperature. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink in kitchen. Operator provided item. **Corrected On-Site**
31B-02-4
78
Feb 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing at room temperature for approximately 10 minutes. Operator put fish inside walk in cooler to thaw. **Corrected On-Site**
06-01-5
95
Aug 15, 2023
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
86
Mar 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One set of lights not shielded...in back prep area. **Warning** - From follow-up inspection 2023-01-04: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2023-03-08: Observed no light shield on lights in back prep area. **Time Extended**
38-07-4
95
Jan 4, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
74
Frequently Asked Questions
When was China Lui Restaurant last inspected?
The most recent health inspection at China Lui Restaurant on file is from Mar 13, 2026. The public record contains nine inspections in total.
What is the most common violation at China Lui Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at China Lui Restaurant.
How does China Lui Restaurant compare to other restaurants in Fort Lauderdale?
China Lui Restaurant most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has China Lui Restaurant's inspection record improved over time?
No. Recent inspections at China Lui Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Lui Restaurant 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 Lui Restaurant inspected?
Based on the inspection history on file, China Lui Restaurant is inspected around three times per year on average.
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