Wah Lan Chinese Restaurant
Last inspected: Feb 12, 2026
37
Score
Wah Lan Chinese Restaurant appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Wah Lan Chinese Restaurant's latest score of 37 falls below the Belle Glade average of 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
6
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
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. Observed employee handle cellphone then handled clean utensil; no hand wash Employee washed hands and cleaned and sanitized utensil. **Corrected On-Site**
12A-29-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler: Insect in pan of cooked shrimp; See stop sale for cooked shrimp.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: cooked broccoli (52F - Cold Holding); cut cabbage (56F - Cold Holding) As per operator, items stored 30 minutes on counter from cooler. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken**
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. At cook line: Fried rice not time marked stored since 15mins as per operator. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked eggs (114F - Hot Holding) As per operator, stored 15 mins. Advised operator to reheat to 165+F.
03B-01-6
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. Observed dishwasher handle soil dishes to put into dishwasher then handled clean dishes from dishwasher; no hand wash. Dishwasher cleaned and sanitized dishes and washed hands. **Corrected On-Site**
12A-13-4
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 deep freezer: Cooked Burbon chicken cooked then frozen 1 week prior not date marked. At walk in cooler: Cooked pork cooked then frozen 2 days prior not date marked. Advised operator to date mark.
02C-04-5
37
Oct 2, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibb connections have no vacuum breaker devices installed, discussed with operator. **Warning** - From follow-up inspection 2025-10-02: Exterior hose bibb connections have no vacuum breaker devices installed, discussed with operator. **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged plastic bag of raw shrimp stored directly above non commercially packaged metal pans of cooked pork, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: In walk in freezer non commercially packaged plastic bag of raw shrimp stored directly above non commercially packaged bags of cooked chicken, discussed with operator who corrected storage. **Admin Complaint** **Corrected On-Site**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cut cabbage, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-02: In walk in cooler raw chicken above cut onions, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: In walk in cooler raw chicken over raw beef, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-20-5
55
Oct 1, 2025
Routine - Food
9 critical violations. 5 major violations. 2 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. In kitchen multiple bottles of medication stored above container of tomatoes, discussed with operator who removed product. **Corrected On-Site** **Warning**
41-07-4
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. Employee wiped face with hand and after without washing hands employee handle tongs to plate customers food, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and after without washing hands employee handle clean and sanitized utensils to portion raw steak, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged plastic bag of raw shrimp stored directly above non commercially packaged metal pans of cooked pork, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored directly above cut cabbage, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler bean sprouts (55F - Cold Holding) per operator product held in unit for approximately 30 minutes, discussed with operator who iced product down. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked eggs (105F - Hot Holding); chicken broth (121F - Hot Holding) per operator product prepared approximately 15 minutes ago and hot held in unit, discussed with operator who reheated products to 165F+. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibb connections have no vacuum breaker devices installed, discussed with operator. **Warning**
29-34-4
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. Discussed with operator and provided email copy of clean up poster. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (71F - Cooling) at 11:35 since 10:35 to 72F at 11:55, cooked wings (99F - Cooling) at 11:45 since 10:45 to 101F at 12:10, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to freezer. In walk in cooler large metal vat of compressed cut cabbage (73F - Cooling) at 11:50 since 8:30 to 72F at 12:10, per operator product washed and pressed to dry at this rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cool line filled with dirty dishes, discussed with operator who cleared sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to walk in cooler no paper towels provided, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for holding cooked fried rice on time is a public health control, product properly time marked emailed operator time is a public health control form. **Warning**
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cool line soiled, discussed with operator to clean and sanitize. **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen multiple bins of frozen raw chicken wings thawing at room temperature, discussed with operator who moved product to sink with cold running water. **Corrected On-Site** **Warning**
06-01-5
14
Jan 21, 2025
Complaint Full
5 critical violations. 2 major violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then prepared food handling clean utensils at wok; no hand wash. Advised chef to wash hands.
12A-28-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touch cut cabbage with bare hand. Advised chef to use gloves or a utensil.
09-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw shelled eggs stored over ready to eat broccoli At walk in cooler: raw pork stored over cream cheese and Krab mixture Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area, on table top: raw shelled eggs (64F - Cold Holding) As per operator, stored on counter for 10 mins. Not received or portioned today. Operator moved to cooler quick chill. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, sitting on buckets in container: cooked rice (112F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat and maintain 135F or higher. At steam table: Wan ton soup (126F - Hot Holding) As per operator, cooked and stored since 3 hours. Operator reheated to 203F. **Repeat Violation** **Admin Complaint**
03B-01-6
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. Cooked chicken cooked 2 days prior, on Sunday, then frozen; not date marked. Advised operator to date mark.
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. Cream cheese and Krab mixture prepared 2 days, on Sunday ; not date marked. Advised operator to date mark. **Repeat Violation** **Admin Complaint**
02C-02-5
39
Aug 20, 2024
Complaint Full
10 critical violations. 4 major violations. 2 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked duck (52F - Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale.
03D-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed operator wiped hands on soiled wet wiping cloth stored on cutting board near cook line after washing hands. Operator washed hands again and dried hands on disposable paper towel. **Corrected On-Site**
12A-18-4
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. Operator touched glasses then handled fryer basket and handled utensil to prepare food at wok; no hand wash. Operator washed hands. **Corrected On-Site**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef wash soiled pan with water and placed in flip top cooler unit; no soap; no sanitizer. Chef removed pan and placed in dishwasher to properly clean and sanitize. **Corrected On-Site**
22-45-4
High Priority - Observed chef wash hands with no soap at hand wash sink after handling various meat in walk in freezer then near cook line. Operator washed hands with soap and hot running water. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At wif: raw shrimp stored on top of cooked egg rolls; raw chicken fingers in open bag stored on top of cooked pork strips. Operator stored properly. **Corrected On-Site**
08A-02-6
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 wif: raw chicken fingers in open bag stored on top of raw pork. Advised operator to store properly.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked duck (52F - Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; sitting on table in a container: fresh garlic and oil (83F - Cold Holding) As per operator, placed at cook line from flip top cooler unit 2 hours prior. Not prepped or portioned today. Operator removed and placed in flip top cooler unit to quick chill. Flip top cooler: cut cabbage (63F - Cold Holding) As per operator, placed in flip top cooler unit 2 hours prior. Not prepped or portioned today. Item stored double panned and over stacked. Advised operator to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf under prep table: fried rice (109F - Hot Holding) As per operator, reheated and stored since 11am. Operator to placed on TPHC. At cook line in container: scrambled eggs (94F - Hot Holding) As per operator, cooked since 11am. Advised operator to reheat to 165F or place on TPHC. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on container: noodles (109F at 11:08am; 89F at 12:03pm- Cooling) As per operator, cooling since 30 mins; ; at triple sink: cooked shrimp (91F at 11:15am; 85F at 12:03pm- Cooling) As per operator,since 20 mins. At current rate of cooling, items will not cool to 70F in 2 hours. Operator placed both items in the walk in cooler to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Yan Lan Zhu
53A-01-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee prepping food.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese with krab mixture prepared 2 days prior not date marked. Advised operator to date mark.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. Boxes of oil and buckets of soya sauce stored on floor. **Repeat Violation**
08B-38-4
14
Jul 2, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
30
Mar 6, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw eggs then handle clean utensil to scoop cooked rice, handled clean utensil to scoop seasoning; serve food; no hand wash. Advised operator to wash hands.
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: egg drop soup (125F - Hot Holding) As per operator, cooked more than 4 hours prior; See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:; cooked pork (50F - Cold Holding); cooked shrimp (50F - Cold Holding) As per operator, items removed from walk in cooler approximately 3 hours prior. Not prepared or portioned today. Advised operator to return to walk in cooler to quick chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: egg drop soup (125F - Hot Holding) As per operator, cooked more than 4 hours prior; See stop sale. At steam table: cooked broccoli (82F - Hot Holding) As per operator cooked 1 hour prior. Operator removed to be reheated to 165F.
03B-01-6
Basic - Food stored on floor. Box with raw chicken stored on floor of walk in freezer. Soya sauce stored on floor at cook line. Jug of oil stored on floor near glass door standing reach in cooler. Operator stored items properly. **Corrected On-Site**
08B-38-4
52
Jul 10, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over raw beef - operator moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 3 days prior - operator date marked. **Corrected On-Site**
02C-02-5
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.
53B-05-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizing solution available- operator to purchase chlorine.
21-07-4
61
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
64
Jul 5, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee touched bare body part(hair) and then handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed hands **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail of Flip top cooler #1,; cut cabbage (50F - Cold Holding) stored above the cooler surface and overstocked container with cooked shrimp (50°F cold Holding). Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator moved cabbage to inside flip top cooler and removed overstocked cooked shrimp and transferred to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, cornstarch stored on big plastic containers. Operator labeled **Corrected On-Site**
02D-01-5
70
Frequently Asked Questions
When was Wah Lan Chinese Restaurant last inspected?
The most recent health inspection at Wah Lan Chinese Restaurant on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Wah Lan Chinese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Wah Lan Chinese Restaurant.
How does Wah Lan Chinese Restaurant compare to other restaurants in Belle Glade?
Wah Lan Chinese Restaurant most recently scored 37 out of 100, which is lower than the Belle Glade average of 79.
Has Wah Lan Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wah Lan Chinese Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wah Lan Chinese 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 Wah Lan Chinese Restaurant inspected?
Based on the inspection history on file, Wah Lan Chinese Restaurant is inspected around three times per year on average.
Nearby Restaurants