CHINA MAX
10345 SE US HWY 441
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board near warewash area. Removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area. Sign was added to sink. Corrected On-Site
- 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee sneezed, touched apron then picked up pan without washing hands. Manager corrected employee and hands were washed. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw ground pork on shelf over pastry shells. Moved during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
Food safety inspection conducted on 1/9/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 8/15/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch while cooking. One employee wearing bracelet while cooking. Both were removed during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with food debris.
- 09-01-4: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. Male employee cutting up cooked pork holding meat with bare hand and cutting with knife. Employee washed hands and put on gloves. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink.
- 11-27-4: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. Provided DBPR form during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
Food safety inspection conducted on 8/15/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7: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. Reach in cooler near fryers has an ambient temperature of 50F. All food in unit at 46F and above.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom has no covered trash can.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lemon on prep table near make table. Moved during this inspection. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and light in dining area soiled with dust.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops with mop head down, manager flipped mops over. Corrected On-Site
- 12A-29-4: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. Male employee took cash from customer then used utensil to handle food without washing hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Sink in ware wash area.
- 53B-01-5: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. One card provided expired 4/2023. Warning
Food safety inspection conducted on 12/13/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 9/29/2023
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. Partition built in front of restroom leaving the restroom not accessible. Operator stated partition will be removed Monday. Instructed operator that customers will need to be escorted to the restroom from back door if the need arrises.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce on shelf on cookline.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Lining shelves on cookline.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several tiles soiled with dust.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Missing for all employees on cookline.
- 08B-37-4:Basic - Food stored in a prohibited area. Bag of personal food on top of sauce bucket. Unwashed green onions stored on shelf over pan of sliced mushrooms. Buckets of sauce and seasoning on floor in kitchen. Bucket of onions on floor in walk in cooler. Several pans of chicken, pan of cabbage, bucket of onions not covered in walk in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bin of rice near hand sink, handle of scoop in rice. Employee removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of multiple reach in coolers soiled with slimy substance and food debris. Shelf at end of cookline soiled with food debris. Hood filters soiled with grease.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Soiled box that previously contained unwashed broccoli being used to store cut broccoli.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop head down.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
- 09-01-4: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. Male employee chopping broccoli with bare hands and placing back into soiled box.
- 12A-20-4:High Priority - Employee washed hands with no soap. Male employee cutting raw broccoli rinsed hands at hand sink with no soap or water then continued to cook line and began cooking without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over cooked pork.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer containing sheet pans of chicken soiled with food debris.
- 11-26-1: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. Missing for one new employee. Operator had employee sign form during this inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing Time as a Public Health Control (TPHC) for multiple items. Board posted with items listed. Date missing on board and no written documentation available for plan. Emailed DBPR Time as a Public Health Control (TPHC) forms to operator.
Food safety inspection conducted on 9/29/2023 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).