CHINA 1
2655 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -storage room near chest freezers - From follow-up inspection 2025-01-10: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2025-01-10: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2025-01-10: **Time Extended**
- 16-04-4:Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. - From follow-up inspection 2025-01-10: **Time Extended**
Food safety inspection conducted on 1/10/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 1/9/2025
High Priority
5
Intermediate
2
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used for food-contact. -cardboard box used to drain grease from fried strips
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -storage room near chest freezers
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. -duct tape used for handle on utensil Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on prep table on cook line Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage room -cookline behind equipment on both sides
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.
- 08B-38-4:Basic - Food stored on floor. -bucket of soup on floor at cook line
- 14-69-4:Basic - Ice buildup in reach-in freezers.
- 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 33-16-4:Basic - Open dumpster lid.
- 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. -employee touched soiled rag while engaging in scooping food at cook line -employee handled cell phone and returned to cook line handling food without washing hands Warning
- 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. -employee used bare hands to handle cut produce inside makeline cooler across from grill Warning
- 22-45-4:High Priority - Food-contact surfaces not being sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning
- 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 above cooked pork inside stand up freezer on cookline, removed from commercial packaging Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -duct tape repaired handled utensils resting inside pan of noodles in back
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site
- 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, chicken , cut cabbage inside walk in cooler.
Food safety inspection conducted on 1/9/2025 revealed 18 total violations (5 high priority, 2 intermediate, 11 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones stored on shelf next to plastic wrap and above prepared food
- 08B-38-4:Basic - Food stored on floor. -raw chicken inside walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment.
- 33-16-4:Basic - Open dumpster lid.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -short cooler on cook line
- 14-12-4:Basic - Utensils in poor condition. -fork used for noodles
- 03F-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. -fresh cut garlic mixed with oil, manager added time. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked pork
Food safety inspection conducted on 7/16/2024 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 1/9/2024
High Priority
4
Intermediate
5
Basic
18
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -no 10 cans reused for scooping food
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile around vent stack at water heater -ceiling tiles in storage area in back
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while prepping/cooking
- 14-11-5:Basic - Equipment in poor repair. -door to stand up freezer in back
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under mop sink, next to freezer
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in prep area -onions on floor of walk in
- 14-42-4:Basic - Hood filter gap from automatic fire suppression/exhaust system. -gaseous odor present
- 14-69-4:Basic - Ice buildup in reach-in freezer. -storage area, chest freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -smoker vent connected to hood -gaskets to refrigeration equipment
- 25-32-4:Basic - Reuse of single-service or single-use articles. -no 10 cans reused to store in use utensils on cook line. These cans are not reusable due to ridges/design/construction materials.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools kept on rack next to food/supplies Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
- 06-08-5:Basic - Time/temperature control for safety food thawed in standing water -raw chicken wings thawed in standing water , partially frozen 32-54F for 1 hour
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -area behind smoker/water heater -adea in prep hallway above table
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -blue plastic bins used for direct contact with dugar/
- 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 poultry stored above raw beef in ziploc bags inside stand up freezer on cook line
- 03F-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. -cut cabbage, noodles on cook line sitting at room temperature. Manager added time
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked rice from day prior, 93F after 1.5 hours. Manager reheated to 165F. Corrected On-Site
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -buckets of sauce stored in front of hand sink
- 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 shrimp
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 1/9/2024 revealed 27 total violations (4 high priority, 5 intermediate, 18 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
5
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -inside walk in
- 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on top of smoker on cook line Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease build up on cook line and near water heater
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce in hallway -cut onions on floor inside walk in cooler
- 28-24-4:Basic - Grease recycling container overflowing/spillage onto ground.
- 14-69-4:Basic - Ice buildup in reach-in freezers
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top exterior of smoker
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken left on top of soy sauce bucket Corrected On-Site
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -buckets in front of hand sink on cook line
- 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.
- 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.
- 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. -cooke pork
Food safety inspection conducted on 7/12/2023 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).