Fon Lee Restaurant
Last inspected: Mar 30, 2026
30
Score
Public records show 13 inspections at Fon Lee Restaurant stretching back to 2022. The newest entry in the record is dated Mar 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
By comparison, the average West Palm Beach facility scores 79, putting Fon Lee Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
13
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
30
Dec 29, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
45
Jun 17, 2025
Routine - Food
No violations found.
100
Jun 16, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wash dishes at triple sink then began to prepare food at fryer; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash lid of food storage container at triple sink then placed to air dry; no sanitizing done. Advised operator to set up sanitization sink and sanitize lid. **Warning**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: fried rice (67F- Cold Holding) As per operator, stored in container in empty wok since 1 hour. Not prepped or portioned today. At prep counter: cooked noodles (57F - Cold Holding) As per operator, stored on prep counter 1 hour. Not prepped or portioned today. At flip top cooler by cook line: At flip top cooler: cooked chicken (56F - Cold Holding); cooked shrimp (54F - Cold Holding); raw steak (52F - Cold Holding); tofu (53F - Cold Holding) As per operator, stored since 1.5 hours. Not prepped or portioned today. Operator placed items in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Cooked pork cooked then frozen 6 days prior not date marked. At front counter glass door reach in cooler: House made Soup prepared 4 days prior then frozen; not date marked. Advised operator to date mark. **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In kitchen, at glass door reach in cooler: cooked chicken cooked then frozen 5 days prior then thawed and held over 24hours; no dated with thaw date. **Warning**
02C-08-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored over cooked shrimp. Operator stored properly. **Warning**
08B-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. **Warning**
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Several raw meats thawing at room temperature. Advised operator to thaw properly. **Warning**
06-01-5
41
Jan 23, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen;Employee rubbed nose then handled clean utensils without washing hands Advised operator, employee washed hands **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Standing Freezer; Raw Beef stored above imitation crab sticks Operator fixed. **Corrected On-Site**
08A-02-6
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. At Standing Cooler in Kitchen; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Standing Cooler in Kitchen; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
55
Oct 29, 2024
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line garlic in oil (81F - Cold Holding); sprout (69F - Cold Holding) Walk in cooler cooked noodles (48F - Cold Holding Per operator all products not prepared or portioned today Per operator stored for approximately 2 hours Operator moved to walk in cooler and walk in freezer **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-29: Reach in cooler; cooked pork (40F - cold holding); Walk-in Cooler; cooked rice(60F- cold holding) Per operator prepared or portioned today Per operator stored for more than 24 hours. See stop sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale **Warning** - From follow-up inspection 2024-10-29: Walk-in Cooler; cooked rice(60F- cold holding) Per operator prepared or portioned today Per operator stored for more than 24 hours. See stop sale **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers with soup, cooked pork inside reach in freezer. Advised operator to date mark properly **Warning** - From follow-up inspection 2024-10-29: Same **Admin Complaint**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler made 3 days ago. Advised operator to date mark **Warning** - From follow-up inspection 2024-10-29: Same Cooked chicken and cooked shrimp **Admin Complaint**
02C-02-5
61
Oct 28, 2024
Complaint Full
7 critical violations. 4 major violations. 2 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line garlic in oil (81F - Cold Holding); sprout (69F - Cold Holding) Walk in cooler cooked noodles (48F - Cold Holding Per operator all products not prepared or portioned today Per operator stored for approximately 2 hours Operator moved to walk in cooler and walk in freezer **Corrected On-Site** **Warning**
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cooked pork at 3:38p 47F - Cooling)since 11am Product did not cool to 41F within 4 hours. See stop sale **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found.1 live roach crawling under metal desk next to ice machine. Operator unable to kill it **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs stored above cut vegetables inside walk in cooler Advised operator to stored properly **Warning**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched garbage can with hands than touched clean knife Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items stored on kitchen area cooked chicken (65F - Hot Holding); cooked eggs (91F - Hot Holding); cooked rice (71F - Hot Holding) Per operator products stored outside any temperature control for approximately 1 hour. Operator moved to reach in cooler **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overstocked inside reach in cooler cooked chicken (45F - Cooling)since 12pm @3:45, @4:14-same; cooked shrimp (49F - Cooling)since 3:45 since 12pm, @ 4:18 same; At this cooling rate product will not cool to 41F within 6 hours Operator removed product **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator when next door and got chlorine **Corrected On-Site** **Warning**
22-38-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers with soup, cooked pork inside reach in freezer. Advised operator to date mark properly **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler made 3 days ago. Advised operator to date mark **Warning**
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
21-07-4
Basic - Dead roaches on premises. 1 under cook line 1 under ice machine 1 under soda boxes storage Operator removed **Corrected On-Site** **Warning**
35A-03-4
21
Mar 21, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. washcloth bucket chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No food handler training available for any employee and no food employee reporting agreement. Emailed the form. **Warning**
11-26-1
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 one. **Warning**
11-27-4
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
Basic - In-use wet wiping cloth/towel used under cutting board. Under clear thin plastic container. Explained and manager removed the cloth towel and put in sanitizer solution. **Corrected On-Site** **Warning**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Manager labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Round plastic container in the rice bin. Employee removed the round container. **Corrected On-Site** **Warning**
14-01-5
Basic - Box of oil stored on floor in the kitchen. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water next to rice pot. Water temperature 78 f. Manager dumped the water. **Corrected On-Site** **Warning**
10-07-4
50
Aug 15, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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
Toilet Rooms Maintained
FL-53
43
May 18, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times...handwashing sink way very tight by the smoker and 3 compartment sink . - From follow-up inspection 2023-05-18: Not moved smoker **Time Extended**
31A-09-4
90
May 9, 2023
Food-Licensing Inspection
3 major violations. 1 minor violation.
View 4 violations
Proper Use of Restriction and Exclusion
FL-04
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
70
Aug 26, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found...... 8 live roaches underneath 3 compartment sink , 1 live roach on prep table at kitchen. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-26: One live roach front line , One live roach underneath fryer, Three live roaches underneath steam table One live roach in reach in cooler One live roach on floor Matt by dishwashing sink Approximately over 10 live roaches inside metal divider underneath steam table, One live roach behind steamer all are at kitchen. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : 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...cooked ribs 51, cooked pork belly 52, cooked pork 50, sweet and sour chicken 52, egg roll 50 in tall glass door reach in cooler , shrimp 49, beef 50, chicken 52 in flip top reach in cooler at kitchen. Per operator food being held more than four hours. - From follow-up inspection 2022-08-26: 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...butter 50°, scrambled eggs 50° in glass door reach in cooler being held more than four hours. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked ribs 51, cooked pork belly 52, cooked pork 50, sweet and sour chicken 52, egg roll 50 in tall glass door reach in cooler , shrimp 49, beef 50, chicken 52 in flip top reach in cooler at kitchen. Per operator food being held more than four hours. Stop sale issue . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-26: butter 50°, scrambled eggs 50° in glass door reach in cooler being held more than four hours. Stop sale issue . **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Dead roaches on premises...approximately 50 dead roaches underneath hand washing, three compartment sink . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-08-26: Approximately over 18 dead roaches underneath steam table , two dead roaches in shelf underneath by the grill ,3 dead roaches shelf underneath steam table . Approximately over 15 roach droppings shelf by the hand sink. **Admin Complaint**
35A-03-4
61
Frequently Asked Questions
When was Fon Lee Restaurant last inspected?
The most recent health inspection at Fon Lee Restaurant on file is from Mar 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fon Lee Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Fon Lee Restaurant.
How does Fon Lee Restaurant compare to other restaurants in West Palm Beach?
Fon Lee Restaurant most recently scored 30 out of 100, which is lower than the West Palm Beach average of 79.
Has Fon Lee Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Fon Lee Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fon Lee Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fon Lee Restaurant inspected?
Based on the inspection history on file, Fon Lee Restaurant is inspected around four times per year on average.
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