Grand Lake Chinese Restaurant
Last inspected: Mar 18, 2026
58
Score
Going back to 2022, Grand Lake Chinese Restaurant has 10 inspections in the public record. The most recent report on file is from Mar 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. The record is unremarkable in either direction.
10
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, wiping cloth chlorine sanitizing solution 200+ppm, exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.
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. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at designated hand sink. Operator provided paper towel. **Corrected On-Site**
31B-02-4
58
Feb 5, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. At dry storage are pa dented can of thick soy sauce- see stop sale. **Warning** - From follow-up inspection 2026-02-05: Same. Dented can of bamboo shoots. Operator discarded item. **Admin Complaint**
01B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. At prep area bag of onions stored on floor- operator moved off,the floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-05: Same. At kitchen, cooked sauces stored on floor **Time Extended**
08B-38-4
82
Dec 3, 2025
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw pooled eggs stored over cooked noodles - operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over wontons- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. At walk in cooler raw shrimp and raw ground beef stored in container with wontons - operator removed. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage are pa dented can of thick soy sauce- see stop sale. **Warning**
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line- employee handled raw chicken than proceeded to handle clean equipment to plate food without changing gloves and washing their hands- educated operator - employee washed their hands Properly. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen prep area- Egg rolls 115F at 2:25 to 93F at 3:10 ( cooling since 1:30)- food left out too cool - at current rate of cooling food will not reach to 70F within 2 hours- operator placed I. Walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm corrected to 100ppm) **Corrected On-Site** **Warning**
21-07-4
Basic - Food stored on floor. At prep area bag of onions stored on floor- operator moved off,the floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep sink - shrimp defrosting in standing water - operator placed under running water. **Corrected On-Site** **Warning**
06-01-5
32
Feb 19, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
26
Nov 26, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
78
Sep 30, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)- operator corrected to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercial packaged stored over cooked dim sum pastries- operator removed and stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over soy sauce - operators moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Raw bean sprouts 78F- cold holding, cut cabbage 76F- cold holding- food not prepared or portioned today- food left out on counter out of temperature for 2 hours- operator placed under time as a public health control for remaining time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of glass cleaner stored over sauce at at storage area- operator removed. **Corrected On-Site**
41-10-4
Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off the floor. **Corrected On-Site**
21-38-4
Basic - Food stored on floor. Container of oil on floor at cook line- operator removed.
08B-38-4
43
Mar 6, 2024
Routine - Food
10 critical violations. 4 major violations. 4 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Container of medicine stored over prep counter by cookline- operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen through back door- retuned and started to prepare food without washing their hands- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
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. At dishmachine area- Employee handled dirty dishes then proceeded to sharpen clean knives- without washing their hands- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw beef then grabbed clean scoop from cornstarch container and placed scoop back inside container- without washing their hands- educated operator- employee washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee washed hands with no soap. Employee handled dirty dishes - washed hands in handwash sink without soap then proceeded to handle clean dishes- educated operator - employee washed hands with soap. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over vegetables and sauces - operator raw chicken moved to lower shelf. At walk in cooler raw shell eggs stored over eggplant- operator over to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw pork/beef- operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
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. At walk in freezer- raw chicken not commercially packaged stored over raw fish- operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- pork dumplings 60F- cold holding, vegetable dumpling 58-60F- cold holding , cooked pork 48-60F- cold holding, raw shell eggs 58-60F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At cookline counter- Cut cabbage 67F- cold holding, raw bean sprouts 67F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours - operator placed under time as a public health control, for remaining 2 hours.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee handling raw beef washed hands inside dump/ prep sink near exit door by cook line area- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler- cooked chicken made on 03/04/24 not date marked- operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Records/documents for required employee training appear to be falsified. Observed dates on two food handler certificates appeared to be falsified. **Warning**
53B-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
31B-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watch while preparing food. **Warning**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee open bottles of water stored over prep counter. **Corrected On-Site** **Warning**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and cooked pork/ beef defrosting at room temperature- operator moved to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
12
Nov 13, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Two dented cans of hoisin sauce at dry storage area- see stop sale.
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched there face then proceeded to cook food without washing their hands- educate$ operator employee washed hands. **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over mustard sauce- operator moved raw fish to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall glass reach in cooler- Pork dumplings 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in freezer to quick chill. At reach in cooler by cookline-raw bean sprouts 50F- cold holding, cut cabbage 50F- cold holding,- food not prepared or portioned today food stored above fill line inside - food out of temperature for 1 hour- operator moved to walk in cooler to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler- scallops 47-48F at 11:40 to 47-48F at 11:55( cooling since 10:15) -food covered - at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. At reach in cooler near cookline- shrimp dumpling 47-48F at 11:25 to 47-48F at 12:00 ( cooling since 10:00)- food stacked and covered at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expire 03/2022
53B-14-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored over food and spices at dry storage shelf- operator removed. **Corrected On-Site** **Repeat Violation**
42-03-5
Basic - Food stored on floor. Container of oil stored on floor near dry storage/ multiple food items stored on floor in walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline area- shelf under prep counter soiled with old grease and debris. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees- by handwash sink near dish area.
31B-04-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging over plates and steam table with soup inside near cook line- operator removed. **Corrected On-Site**
35B-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch on- educated operator- employee removed watch. **Corrected On-Site**
13-07-4
27
Jun 19, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
26
Sep 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Grand Lake Chinese Restaurant last inspected?
The most recent health inspection at Grand Lake Chinese Restaurant on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Grand Lake Chinese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Grand Lake Chinese Restaurant.
How does Grand Lake Chinese Restaurant compare to other restaurants in West Palm Beach?
Grand Lake Chinese Restaurant most recently scored 58 out of 100, which is lower than the West Palm Beach average of 79.
Has Grand Lake Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Lake Chinese Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Grand Lake Chinese 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 Grand Lake Chinese Restaurant inspected?
Based on the inspection history on file, Grand Lake Chinese Restaurant is inspected around three times per year on average.
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