South China Restaurant
Last inspected: Mar 12, 2026
39
Score
The health department has logged 12 inspections at South China Restaurant, the earliest from 2022. The most recent report on file is from Mar 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly seven violations earlier in the record.
The pattern that stands out is “food stored on floor”, which has been cited seven times.
The city-wide average sits at 74, which South China Restaurant's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
0
Major latest
10
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line out at room temperature pooled eggs (44-45F - Cold Holding) per operator held out of temperature less than 15 minutes not portion or prepared today. Operator placed in walk-in cooler to chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of raw beef stored over a container of raw shrimp in walk-in cooler. Observed in low boy on cook line raw chicken and beef stored in same container. Operator separated. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler a container of raw scallops stored over a container of cooked chicken operator stored correctly. Observed in walk-in cooler raw chicken stored over cooked chicken operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food stored on floor. Observed plastic container of soy sauce in direct contact with kitchen floor. Operator elevated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on deep fryer handles. **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cornstarch container the handle in contact with cornstarch. Operator removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on water. **Corrected On-Site**
10-03-4
Basic - Standing water in bottom of reach-in-cooler. Lower flip top cooler on cook line.
29-49-6
Basic - Stored food not covered. Observed in walk-in cooler noodle, chicken,ribs, egg rolls not covered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp 37F in standing water. Operator turned on water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
14-17-4
39
Oct 16, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed at ice machine in beverage room. **Warning** - From follow-up inspection 2025-10-16: Same **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door. **Warning** - From follow-up inspection 2025-10-16: Same **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing in kitchen. **Warning** - From follow-up inspection 2025-10-16: Same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-16: Same **Time Extended**
14-17-4
78
Oct 15, 2025
Routine - Food
7 critical violations. 4 major violations. 8 minor violations.
View 19 violations
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. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale. **Warning**
01B-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Obsessed served dropped off soiled plates then proceeded to make tea. Employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
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 beef stored in same container. Employee stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler - raw pork stored behind ready to shrimp. Employee stored correctly. **Corrected On-Site** **Warning**
08A-05-6
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. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink (100ppm) **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib outside. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale. **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at triple sink. Employee washed hands at handwashing sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting boards in kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed at ice machine in beverage room. **Warning**
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - honey chicken prepared 48 hours prior to inspection without time mark. **Repeat Violation** **Warning**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door. **Warning**
35B-01-4
Basic - Floor tiles missing in kitchen. **Warning**
36-17-5
Basic - Food stored on floor. Observed buckets of soy stored directly on the floor throughout establishment. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. **Warning**
10-20-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at beverage room - dipper well dripping. Operator opened water flow. **Corrected On-Site** **Warning**
10-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed acculturation of grease and food debris under grill. **Warning**
36-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler. **Warning**
23-24-4
16
Mar 17, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
29
Oct 17, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans of slice peach on storage rack. Operator informed and stop sale issued.
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at cookline at 124F. Per operator, rice cooked 40 minutes prior to the inspection. Operator reheat rice to 171F. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 10/15/2024.
02C-02-5
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Stored food not covered. Observed uncovered containers with cooked shrimp, pork and butter stored in walk in cooler.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on flour and sugar containers.
23-03-4
Basic - Food stored on floor. -Observed bag with onions and containers with soy sauce stored on kitchen floor. -Observed cases with various food items stored on walk in cooler floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice. **Repeat Violation**
14-01-5
52
May 30, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips **Warning** - From follow-up inspection 2024-05-30: Observed same **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor **Warning** - From follow-up inspection 2024-05-30: Observed same **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust. **Warning** - From follow-up inspection 2024-05-30: Observed same **Time Extended**
14-17-4
82
May 29, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- shrimps (50F - Cold Holding); cooked chicken (52F); cooked pork (50F - Cold Holding); diced ham (52F - Cold Holding) -Cook line-lower cooler-cooked chicken cutlets (52F - Cold Holding). Per operator food inside unit less than 4 hours. Employee placed ice and moved back all temperature control food inside walk in cooler for a quick chill. Advised operator not to stored any food, until technician verifies proper cold holding temperatures of 41F or below. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked pork and placing on container without using gloves, after manager instructed, employee washed hands and put in new pair of gloves. **Corrective Action Taken** **Warning**
09-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips **Warning**
16-37-1
Basic - Equipment in poor repair. Cook line- lower cooler, per employee unit not working to maintain temperature control foods to 41F or below **Warning**
14-11-5
Basic - Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense ice, employee removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Cook line lower cooler **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimps in standing water, Employee removed and placed under running cold water. **Corrected On-Site** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust. **Warning**
14-17-4
50
Mar 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
90
Mar 28, 2024
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Roach activity present as evidenced by live roaches found. -one crawling roach on cook line floor in kitchen -one crawling roach on back entrance door in kitchen area. -one crawling roach on floor, under shelf of flour and rice storage.- Behind dishwasher area. **Warning**
35A-05-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Dry goods storage area, under prep table shelf. One can of raid for roaches One can of W40 Employee removed. **Warning**
41-05-4
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 came from outside, grab a to go container and a serving spoon to served rice without washing hands. After manager instructed, employee stepped out of kitchen to wash hands and put in gloves. **Corrected On-Site** **Warning**
12A-29-4
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 00ppm). Technician came during inspection and fixed the machine, chlorine sanitizer at 50 ppm. **Warning**
22-41-4
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. Poster provided to operator **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips.
16-37-1
Basic - Floor soiled/has accumulation of debris. -Cook line- floor soiled with spills of animal blood. -walk in freezer floor, soiled with food debris **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed substantial build up of grease and food debris- hood filters along the cook line. **Warning**
23-03-4
Basic - Screen in door torn/in poor repair - vermin present., Observed one roach crawling, broken bottom, doesn't closed. **Warning**
35B-09-4
Basic - Water leaking from pipe and/or faucet/handle. Under cook equipment in cook line. **Warning**
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tiles and AC vents, under prep area in rear kitchen.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. To go containers stored on soiled shelf, over steam table in cook line. **Warning**
24-06-4
Basic - Current Hotel and Restaurant license not displayed. Not available on site. **Warning**
50-09-4
Basic - Equipment in poor repair. Several under shelves with build up rust, used to stored food containers in cook line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Broken frames in both sides. **Warning**
35B-01-4
29
Jul 6, 2023
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler-Observed green vegetables being stored in Target grocery bags.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit-; Cooked Shrimp (51F - Cold Holding); cooked pork 50 (51F - Cold Holding). Operator moved TCS food items to freezer for quick chill.
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.
11-07-5
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed chicken being thawed at room temperature. Employee turn on cold running water. **Corrective Action Taken**
06-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in cooler and freezer.
36-06-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout entire kitchen.
21-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter at rice warmer- observed service utensils being stored inside standing water at 80 degrees F.
10-07-4
50
Feb 7, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler: 1. Raw shell eggs stored over raw cabbage. 2. Raw pork stored over raw eggplant. 3. Raw chicken stored over cooked shrimp. Operator relocated all to correct order. **Corrective Action Taken**
08A-04-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed PH test strips at chlorine sanitizer dish machine. Operator replaced with correct test kit. **Corrective Action Taken**
16-33-4
Intermediate - Food-contact surface soiled with food debris. Observed can opener blade soiled with food buildup. Operator removed to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
36-34-5
Basic - Food stored on floor. Observed plastic tubs of food stored on the walk-in cooler floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle in 80°F water. Operator removed. **Corrective Action Taken**
10-07-4
Basic - Utensils in poor condition. Observed wooden rice scoop in poor repair with shredded wood edges.
14-12-4
58
Dec 7, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on make table shelves on cookline. Observed approximately 5 live roaches on floor under wok station on cookline.
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less on top of flip top cooler at cookline.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork at 65°F cold holding in flip top cooler.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad and 3CS drain stoppers in hws at cookline. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed boxes of vegetable oil under wok station. Observed bags of onions stored on floor near dishwasher.
08B-38-4
55
Frequently Asked Questions
When was South China Restaurant last inspected?
The most recent health inspection at South China Restaurant on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at South China Restaurant?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at South China Restaurant.
How does South China Restaurant compare to other restaurants in Cooper City?
South China Restaurant most recently scored 39 out of 100, which is lower than the Cooper City average of 74.
Has South China Restaurant's inspection record improved over time?
No. Recent inspections at South China Restaurant have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at South China 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 South China Restaurant inspected?
Based on the inspection history on file, South China Restaurant is inspected around four times per year on average.
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