China Pavilion
Last inspected: Mar 6, 2026
78
Score
China Pavilion appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Mar 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
China Pavilion scores about where you'd expect for a Pembroke Pines restaurant. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Guo X su Zhou expired 02-01-2024 **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. All food handler cards expired 2025 **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust in prep area **Warning** - From follow-up inspection 2026-03-06: Observed same **Time Extended**
36-34-5
78
Mar 5, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. under unit ; butter (47F - Cold Holding); tofu (49F - Cold Holding); cooked noodles (47F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork in same shelf as raw chicken in Atosa two door stainless cooler. Operator properly separated foods **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In three door glass cooler reads 59F when actually ambient temperature if 41F **Warning**
05-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Guo X su Zhou expired 02-01-2024 **Warning**
53A-03-7
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. All food handler cards expired 2025 **Warning**
53B-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust in prep area **Warning**
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.knife stored in between right and center flip top cooler. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walla heavily soiled with debris throughout kitchen area **Repeat Violation** **Warning**
36-27-5
41
Oct 15, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep shelf above middle fliptop unit and under no time temperature control, fried fresh garlic (78F - Hot Holding). Per manager prepared at 11:00am and holding since then. Employee moved container to cooler to chill and cold hold. **Corrective Action Taken**
03B-01-6
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. In Atosa reach in freezer, container of raw portioned beef above container of portioned raw squid. Employee rearranged. **Corrected On-Site**
08A-17-6
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. Employee removed clean ware from machine immediately after handling and loading dirty dishes without washing hands first. **Corrected On-Site**
12A-29-4
Intermediate - Equipment drain line draining into handwash sink. Drain line from electric water tank draining into hand wash sink at dim sum station.
31A-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of cooked pork 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. Employee cell phone on shelf beside clean plates at right end of make line.
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between center and right fliptop units. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of 2 Door Lowboy cooler in prep area. **Repeat Violation**
21-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Soup spoons at service station not stored with all handles facing same direction.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area around prep and hand wash sink in dim sum station soiled.
36-27-5
41
Apr 24, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut vegetables being stored directly in cardboard boxes. Employee began to switch vegetables to metal pans. **Corrective Action Taken**
14-15-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in center fliptop unit.
12B-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at prep station opposite fryers and opposite walk in cooler.
21-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Stored food not covered. Containers of cooked wontons at proper temperature not covered in walk in cooler.
08B-12-5
70
Dec 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-12: Observed at callback inspection same. **Admin Complaint**
01C-03-4
90
Dec 11, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline LEFT FLIPTOP UPPER - krab rangoon (65F - Cold Holding); cooked egg roll (54F - Cold Holding); tempura chicken (61F - Cold Holding). Per employee items not prepared or portioned today and in unit since 10:00am. Employee moved items to walk in cooler to rechill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Atosa reach in cooler by dish area, container of raw non commercially portioned raw pork on shelf above container of cooked rice. Employee inverted to properly separate. 2) In glassfront cooler in dim sum area, bowls of raw shrimp paste and raw whole shrimp on shelf above bowls of cut vegetables and garnishes. Employee moved both to bottom of cooler to properly separate. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer at end of cook line, non commercially wrapped raw pork on shelf above open bags of commercial cooked egg rolls and french fries. Employee rearranged freezer to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle food items for cookline after cleaning sink in dish area without first washing hands. Reviewed with person in charge to translate proper handwashing procedures for employees. Employee washed hands. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slight mold like buildup along baffle in ice machine bin.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags. **Repeat Violation** **Admin Complaint**
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on shelf with clean dishware above cookline fliptop units.
40-06-5
43
May 1, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-05-01: **Time Extended**
01C-03-4
90
Apr 30, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fagor cooler//raw shrimp (46F - Cold Holding); raw scallops (48F - Cold Holding); raw chicken (50F - Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 2 hrs. Operator put foods on ice and in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw pork stored in same container, stored inside cooler next to dish pit. Operator separated and properly stored. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw beef, not commercially packaged, stored above raw pork, not commercially packaged, inside Kelvinator freezer in kitchen. Operator properly stored. 2) Observed raw chicken stored above raw pork inside cooler next to dish pit. Operator properly stored. **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. 1) Observed ice dumped inside hand wash sink at server station. 2) Observed server dumping tea in hand wash sink at server station. Told manager hand wash sink is only to be used for hand washing.
31A-11-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Repeat Violation**
31A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black and pink mold like substance inside ice machine in kitchen.
22-20-5
45
Dec 13, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. Can of pineapple, can of bamboo shoots dented. See stop sale.
01B-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Greens stored in direct contact with cardboard boxes in walk in cooler. Operator removed and placed in food grade containers **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/shrimp stored above cut greens in prep line reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork with gloved hands then proceed to rinse gloves hands, discussed with operator. Operator instructed employee to remove gloves and wash hands **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to strain tea. Discussed with operator. Operator removed strainer **Corrected On-Site**
31A-11-4
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.
53B-05-5
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at prep line hand wash sink
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Operator turned on running water **Corrected On-Site**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed and moved to ware washing area **Corrected On-Site**
10-17-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
35
Jun 26, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Insects, Rodents, and Animals Not Present
FL-38
67
Oct 25, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
39
Frequently Asked Questions
When was China Pavilion last inspected?
The most recent health inspection at China Pavilion on file is from Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at China Pavilion?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at China Pavilion.
How does China Pavilion compare to other restaurants in Pembroke Pines?
China Pavilion most recently scored 78 out of 100, which is about the same as the Pembroke Pines average of 79.
Has China Pavilion's inspection record improved over time?
No. Recent inspections at China Pavilion have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at China Pavilion means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China Pavilion inspected?
Based on the inspection history on file, China Pavilion is inspected around three times per year on average.
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