CHINA GARDEN
209 Key Deer Boulevard
Florida, 33043
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice
- 36-36-4:Basic - Ceiling tile missing.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Painted Wood cabinet door used as shelf on cook line
- 22-41-4: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. 0
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing Triple sink will be used to sanitize dishware
- 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.
- 53A-05-6: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/
- 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , chicken in refrigerator not date marked. In walk-in cooler cooked chicken , pork not date marked
Food safety inspection conducted on 4/15/2025 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 1/21/2025
High Priority
3
Intermediate
4
Basic
6
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense rice
- 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. The lift lid cooler on cook line holding TCS foods is not cold holding @41F or below .
- 08B-48-4:Basic - Employee preparing food in customer section of dining area.
- 25-32-4:Basic - Reuse of single-service or single-use plastic bags . Observed used plastic bags stored inside of raw poultry boxes in the walk-in freezer . All single service used bags were discarded during inspection. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelving over prep table holding food has peeling paint and is not sealed
- 22-41-4: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. **Corrected On-Site**
- 08A-05-6:High Priority - Raw ground sausage stored over/not properly separated from ready-to-eat cooked chicken in the walk-in coolerrelocated under cooked beef **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47*F - Cold Holding); Beef (47*F - Cold Holding); Poultry (47*F - Cold Holding) all TCS food was removed from the lift lid unit and relocated to the walk-in cooler to rapidly cool down and leafy greens (75*F - Cold Holding); **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- 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.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.in the walk-in cooler cooked chicken, shrimp , pork not date marked
Food safety inspection conducted on 1/21/2025 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).