China Town
Last inspected: Oct 29, 2025
58
Score
The health department has logged seven inspections at China Town, the earliest from 2022. The latest inspection on file is from Oct 29, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “raw beef stored over/not properly separated” is the recurring theme, flagged four times.
By comparison, the average Boynton Beach facility scores 79, putting China Town on the weaker side. On the whole, the file is mixed but not concerning.
7
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 29, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw beef stored over/not properly separated from ready-to-eat soy sauce. Cook reversed. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing, utensils stored in sink next to triple sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Single-service forks and spoons not stored inverted or protected from contamination at front counter. Operator reversed items. **Corrected On-Site**
25-06-4
Basic - Plumbing system in disrepair no cold water at hand sink at front counter.
29-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed knifes. **Corrected On-Site**
10-17-4
Basic - Bowl with no handle used to dispense fried chicken to the right of cook line. Cook removed bowl. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator removed. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink. Operator turned water on. **Corrected On-Site**
06-01-5
58
Feb 20, 2025
Routine - Food
No violations found.
100
Sep 12, 2024
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning , more than 7 hours ago on prep table at cook line. Covered in a deep bus bin .
03D-02-5
High Priority - Nonfood-grade to go bags used in direct contact with wontons in walk in freezer and cooked pork in walk in cooler. Operator removed bags. **Corrected On-Site**
14-31-5
High Priority - Employee drank out of a water bottle and screwed lid back where lips had touched the bottle, then engaged in food preparation, taking food out of the refrigerator without washing hands. Employee went to wash her hands. **Corrected On-Site**
12A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning , more than 7 hours ago on prep table at cook line.
01B-36-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler cooked 2 days ago not date marked.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee drank out of a water bottle and screwed lid back where lips touched, then engaged in food preparation, taking food out of the refrigerator. She washed her hands in triple sink without soap and drying her hands on her apron. Cook went to hand sink and washed her hands properly. **Corrected On-Site** **Repeat Violation**
12A-03-4
Basic - A can with no handle used to dispense rice. In dry storage area. Operator discarded can. **Corrected On-Site**
14-01-5
Basic - Cooks personal soup not properly identified and segregated from food to be served to the public in reach in cooler next to fryer. Cook removed soup. **Corrected On-Site**
08B-49-4
Basic - Employee water bottle on a food preparation table at cook line. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface all gaskets soiled with grease, food debris, dirt, slime on cook line.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line.
21-09-4
33
Feb 28, 2024
Routine - Food
No violations found.
100
Oct 13, 2023
Food-Licensing Inspection
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - cooked noodles (51F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. Hot line make table - bean sprouts (51F):sitting above make table under 2 hours - operator moved to walk in cooler.
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. make table - cooked noodles (51F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw chicken over cooked chicken - operator moved raw chicken to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled money then put on gloves without washing hands - operator instructed employee to wash hands. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Both hands sink blocked front counter container inside - operator removed. Back kitchen - garbage can removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared over 24 hours - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working wok station removed watch. **Corrected On-Site**
13-07-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
41
Mar 2, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (60°F - Cold Holding) container on top of chicken in flip top cooler at cook line,for less than one hour. Operator placed sprouts inside cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind cooked chicken on cook line. Cook reversed. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook mixed marinated raw chicken with bare hands and than engaged in handling clean equipment. Reviewed when to hands with cook. She than washed her hands. **Corrected On-Site**
12A-12-4
High Priority - Cook. dried hands on clothes/apron/soiled towel after washing. Reviewed washing hands instead. **Corrective Action Taken**
12A-18-4
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 poster. **Corrective Action Taken**
11-27-4
Basic - Employee food container on a food preparation table in kitchen. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Equipment only washed not sanitized. Reviewed proper set up of triple sink with operator. She set up triple sink in correct order and sanitized equipment. **Corrective Action Taken**
16-13-5
45
Nov 8, 2022
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw chicken stored behind cooked chicken in make table on cook line. Operator reversed. **Corrected On-Site**
08A-05-6
Intermediate - Cook washed hands in a triple sink other than an approved handwash sink. Reviewed washing hands only in hand washing sink. Cook than washed his hands in hand wash sink. **Corrected On-Site**
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Expired 2.15.22
53B-05-5
Basic - Ice buildup in reach-in freezer to the right of cook line.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook placed in sanitizer container. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink. Operator turned water on. **Corrected On-Site**
06-01-5
Basic - Cook with no hair restraint while engaging in food preparation. Cook put hat on. **Corrected On-Site**
13-03-4
Basic - Cook drinking from an unenclosed beverage container in a dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook went to wash hands. **Corrected On-Site**
12B-12-5
Basic - Stored spring rolls in freezer not covered.
08B-12-5
Basic - Pork stored on floor, in prep area., Chicken on the floor under triple sink. Operator placed items on chairs. **Corrected On-Site**
08B-38-4
45
Frequently Asked Questions
When was China Town last inspected?
The most recent health inspection at China Town on file is from Oct 29, 2025. The public record contains seven inspections in total.
What is the most common violation at China Town?
Across the inspection record, “raw beef stored over/not properly separated” has been cited four times, more than any other issue at China Town.
How does China Town compare to other restaurants in Boynton Beach?
China Town most recently scored 58 out of 100, which is lower than the Boynton Beach average of 79.
Has China Town's inspection record improved over time?
Results have been roughly steady. Inspections at China Town have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Town 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 Town inspected?
Based on the inspection history on file, China Town is inspected around two times per year on average.
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