DirtyFLRestaurant Inspection Data

GOLDEN CHINA

GOLDEN CHINA in CLERMONT has 7 health inspections on record with an overall food safety rating of 2.1/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

13900 CR 455 UN# 113, CLERMONT 34711

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

12/29/2025· 2mo ago

Visit ID: 10922353

Met Inspection Standards

2 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -sugar containers in kitchen, operator removed Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. -in back hallway near mop sink
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
  • 14-69-4:Basic - Ice buildup in reach-in freezer in back kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment are soiled -filters on hood suppression system are soiled -exterior of rice cookers, plastic containers have buildup -speed rack by walk in cooler is soiled -floor soiled under roasting cabinet -wall is dusty in back hallway near Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -cut onions, cut cabbage, wontons in walk in cooler
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks on table in dining area
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -microfiber towel covering cut broccoli on cook line, operator removed and covered with plastic wrap Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -snow peas in take out bags in walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and in kitchen Repeat Violation
  • 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 egg rolls, cooked chicken, cooked noodles in walk in cooler

5/13/2025· 10mo ago

Visit ID: 10745685

Met Inspection Standards

1 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cut onions in walk in cooler Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -onions and sauces in walk in cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezers Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handles touching steamed chicken and steamed shrimp on cook line. Operator corrected Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezers
  • 08B-12-5:Basic - Stored food not covered. -prepped onions in walk in cooler Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cut vegetables on make table on cook line Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler interiors -cutting board on cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by trash can by triple sink
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

12/17/2024· 1y 2mo ago

Visit ID: 8777698

Met Inspection Standards

3 high, 3 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - can of Pepsi stored on prep table Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under wok station - Under smoker - under fryers Repeat Violation
  • 14-69-4:Basic - Ice buildup in both Frigidaire reach-in freezers. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in on cooks line
  • 08A-17-6: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. - raw beef stored over raw chicken in white Frigidaire freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 71° less than 4 hours. Operator placed in cooler for quick cool. **Corrective Action Taken** Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - white cutting board on cooks line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - drink cup stored in hand sink at front counter.
  • 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 pork, egg rolls prepared 2 days prior

6/17/2024· 1y 8mo ago

Visit ID: 8656352

Met Inspection Standards

1 int, 1 basic

  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -Bulk container of sugar in dry storage. Warning - From follow-up inspection 2024-06-17: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -By three compartment sink. Warning - From follow-up inspection 2024-06-17: **Time Extended**

4/18/2024· 1y 10mo ago

Visit ID: 8556957

Follow-up Inspection Required

2 high, 3 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under front cooler. -Under broiler. Warning
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil by reach in freezer. Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer to left of three compartment sink. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -By fryers. -Under rice cooker. Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Front handsink. Warning
  • 08B-12-5:Basic - Stored food not covered. -Bulk container of sugar in dry storage. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken nuggets 79f. Fried chicken 87f. Less than 4 hours. Advised to rapid chill. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -By three compartment sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By three compartment sink. Warning
  • 53B-05-5: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. Warning

12/15/2023· 2y 2mo ago

Visit ID: 8572313

Met Inspection Standards
  • N/A:No Violations Were Observed

11/20/2023· 2y 3mo ago

Visit ID: 8376263

Met Inspection Standards

1 high, 1 int, 7 basic

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by three compartment sink.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Under rice steamer.
  • 08B-12-5:Basic - Stored food not covered. Eggrolls and chicken in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 71f, Chicken 69f. Less than 4 hours. Advised to rapid chill, Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear handsink. Corrected On-Site