Great Wall
Last inspected: Mar 11, 2026
41
Score
Going back to 2022, Great Wall has eight inspections in the public record. The most recent report on file is from Mar 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Restaurants in Palm Bay average 76, so Great Wall trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Old raw chicken boxes stored on top of bag of salt. Moved and educated operator. **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over celery in walk in cooler.
08A-04-5
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. Raw chicken over French fries and pork in walk in freezer. All repackaged except for French fries.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. MSG containers soiled with old food debris. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Rice cooker handle broken.
14-11-5
Basic - Establishment using steal wool on cleaned and sanitized, or in-use food-contact surface. Using steal wool to clean woks without rinse step and sanitizer.
21-23-4
Basic - Food not stored at least 6 inches off of the floor. Two raw chicken containers on floor in walk in cooler. **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Cooking oil stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from shelf on wok line at knee level. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler gaskets soiled with mold like substance. Vent hood covers soiled with grease. Make table gaskets soiled with mold like substance. Walk in freezer gasket soiled with mold like substance. Walk in cooler gaskets soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks mixed in customer self service bin.
25-02-4
41
Nov 12, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shell eggs stored over produce in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet and sour chicken (55F - left out 1 hour); general chicken (55F - left out 1 hour); rapid chill. Explained must be on time plan, under 41f cold holding or above 135f hot holding.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg roles on time plan but not time marked, operator said they were out for one hour and placed back in cold holding.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. **Corrected On-Site**
22-02-4
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. Raw chicken in walk in cooler not date marked. **Repeat Violation**
02C-08-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water secured to front hand wash sink. **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with food debris.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and debris on ceiling tiles in kitchen. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Soda and cooking oil stored on floor in kitchen. Chicken stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on rack at cook line knee level. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Vent hood filter covers soiled. **Repeat Violation**
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler requires flash light to see. **Repeat Violation**
38-04-4
33
Mar 13, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over prepped vegetables in cook line cooler. Shell eggs over tofu and sauce
08A-05-6
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. Provided hard copy for operator **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishes sitting in hand wash sink next to triple sink **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 in walk in no date mark
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulated dust on ceiling tiles throughout kitchen
36-34-5
Basic - Food stored on floor. In walk in freezer, several cases of different products on floor
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Just painted bathroom and have not put sign back. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use a flashlight in walk in cooler to see.
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw pork in 3cs in standing water. Educated operator on proper thawing procedures.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables, mushrooms, parsley, cabbage above cut onions in walk in cooler
08B-17-4
45
Oct 3, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked krab rangoons **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg rolls and krab Rangoon's, operator discarded food.
03F-01-5
Basic - Food stored on floor. Cases of food on floor in walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat diced onions. **Corrected On-Site**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car Keys on the chicken tumbler.
40-06-5
64
Jan 11, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Raw shell eggs stored over celery and Raw chicken wings stored over greens in walk-in cooler **Repeat Violation**
08A-04-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans of water chestnuts **Repeat Violation**
01B-01-4
High Priority - Multiple daddy long leg spiders throughout lobby and kitchen
35A-09-4
High Priority - Nonfood-grade bags used in direct contact with food in walk-in freezer
14-31-5
High Priority - Raw beef, chicken and shrimp above cut veggies and wontons in reach-in cooler **Repeat Violation**
08A-05-6
Intermediate - In use tongs handles soiled, operator cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, food has time marks. Provided operator with Chinese paper time plan and explained to have it on file
03F-10-5
Basic - Handle of tongs in contact with food **Corrected On-Site**
10-06-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair, at the end of cookline and in bathroom **Repeat Violation**
36-32-5
Basic - Nonfood-contact surface soiled, gaskets on walk-in cooler and exterior of microwave soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered, multiple items in walk-in cooler with no protection from contamination
08B-12-5
Basic - Unwashed mushrooms stored above prepped onions **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
27
Aug 2, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. Soy sauce can 15 oz
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in kitchen
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over veggie spring rolls in walk in freezer Raw chicken over ready to eat veggies in walk in freezer Raw pork feet over ready to eat veggies in walk in freezer Raw shelled eggs over onions in walk in cooler **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler beginning if cookline; cooked chicken (45F - Cold Holding); raw chicken (45F - Cold Holding); cooked pork (45F - Cold Holding); shrimp egg rolls (51F - Cold Holding); wontons (51F - Cold Holding) Operator states they stocked fridge at 1230, found items at 330, moved to new cooler to rapid chill items. Retemped Cooked chicken 34F Cooked pork 36F Won tons 42F Shrimp eggs rolls 36F raw chicken ambient 2 hours (81F - Cold Holding)in prep sink; raw beef ambient 2 hours (51-56F - Cold Holding) raw beef Retemped (40F - Cold Holding) Raw chicken Retemped 50F **Corrected On-Site** **Corrective Action Taken**
03A-02-5
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. Provided for operator
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed copy for operator, does have time marks next to items
03F-10-5
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.
11-27-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In beginning cooler by cookline reading 40F ambient air, inspector temped ambient air at 54F with thermometer
05-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit soiled
23-03-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. End of cookline
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Beginning cooler of cookline ambient air at 54F
14-74-7
Basic - Hood filter missing, Gap in hood filters.
14-42-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw beef out in triple sink temped at 41-56F, had operator-place back in cooler**Repeat Violation** **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut and washed onions in walk in cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok station
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled white substance on dry storage shelf **Repeat Violation**
02D-01-5
23
Jan 11, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
33
Aug 22, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken over ready to eat wonton wrappers. Walk in freezer
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed celery walk in cooler **Repeat Violation**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken not dated walk in cooler **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in sandwich cooler Gaskets single door half reach in cooler Hood filters Bottom of white reach in freezer **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat sauces. Walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup broken handel used to scoop flour **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cookline
36-34-5
Basic - Equipment in poor repair. Gaskets white reach in freezer Measuring cup in flour-broken handle **Repeat Violation**
14-11-5
Basic - Food stored on floor. Chicken walk in freezer Frying oil under grill **Repeat Violation**
08B-38-4
45
Frequently Asked Questions
When was Great Wall last inspected?
The most recent health inspection at Great Wall on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Great Wall?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Great Wall.
How does Great Wall compare to other restaurants in Palm Bay?
Great Wall most recently scored 41 out of 100, which is lower than the Palm Bay average of 76.
Has Great Wall's inspection record improved over time?
Results have been roughly steady. Inspections at Great Wall have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Great Wall 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 Great Wall inspected?
Based on the inspection history on file, Great Wall is inspected around two times per year on average.
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