U CHINA
326 Seabreeze Boulevard
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -disrepair showing in ceiling tile towards back of establishment
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal items from home inside storage area in back next to paper towels/gloves/other supplies
- 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. -grease on floor in storage room across from 3 compartment sink
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -bed/cot/blanket/pillow in hallway near storage area. Advised of requirement to have any private quarters separated from establishment operations/partitioned via closed door
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top exterior of smoker
- 36-64-5:Basic - Objectionable odors in areas of the establishment. -storage room across from 3 compartment sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk sugar, flour
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restroom 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
Food safety inspection conducted on 3/11/2025 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 8/16/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - From follow-up inspection 2024-08-16: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -front lobby near window -area in front of walk in cooler - From follow-up inspection 2024-08-16: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets for chest freezer - From follow-up inspection 2024-08-16: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -cookline under equipment on side of cook line near back door - From follow-up inspection 2024-08-16: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door - From follow-up inspection 2024-08-16: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-08-16: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on small flat top - From follow-up inspection 2024-08-16: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2024-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 8/15/2024
High Priority
6
Intermediate
2
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -front lobby near window -area in front of walk in cooler
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- 14-11-5:Basic - Equipment in poor repair. -gaskets for chest freezer
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -cookline under equipment on side of cook line near back door
- 36-24-5:Basic - Hole in or other damage to wall. -near back door
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lids to dry product in back on shelf -surface area around woks -side exterior of rice cooker -top surface of smoker inside kitchen -shelving inside walk in cooler
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. -bathroom
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door Warning
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. -thawing shrimp stored below hand sink on stool during prep Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw poultry prior to cooking/preparing order of cooked food without washing hands
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for grease absorbing. -on sheet pan in back
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry on sheet pans stored above cooked/packaged food inside stand up freezer Repeat Violation Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. -2 roach droppings on top of refrigerator at front of cookline Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings on top shelf inside water heater room open to kitchen -1 dropping on top surface of water heater Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soup broth 125F, egg drop soup 127F. Manager stated 1 hour, stated reheating to 165F Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on small flat top
- 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.
Food safety inspection conducted on 8/15/2024 revealed 19 total violations (6 high priority, 2 intermediate, 11 basic).
Inspection on 1/26/2024
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles/lids to bulk containers
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -below rice cooker in side storage room
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area in lobby
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. -manager stated removed for cleaning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under/behind fryers
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above rice cooker in small side storage room -hood system
- 25-32-4:Basic - Reuse of single-service or single-use articles. -no.10 cans reused for sauces
- 08B-12-5:Basic - Stored food not covered inside walk in cooler.
- 08B-17-4:Basic - Unwashed mushrooms stored with/above ready-to-eat food. -stored above cut green peppers
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above whole carrots inside walk in cooler Corrected On-Site
- 22-02-4:Intermediate - Food-contact equipment soiled with food debris, mold-like substance or slime. -steam well at tabletop steamer
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -filling pans with water from hand sink 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 noodle#, cooked pork, cooked egg rolls inside lowboy without date mark. Manger stated made prior day.
Food safety inspection conducted on 1/26/2024 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 10/31/2023
High Priority
4
Intermediate
3
Basic
16
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- 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 cart next to bin of chicken
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -cook
- 14-11-5:Basic - Equipment in poor repair. -thin wood shelving with styrofoam containers
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -cookline
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. -cook used scoop used from cookline on shrimp before using same scoop on vegetables. Advised to have different utensils for shellfish on topside of cooler
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cook line, above 3 compartment sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -cook top surrounding wok -shelving above prep area- manager cleaned during inspection - corrected on site
- 25-32-4:Basic - Reuse of single-service or single-use articles. -reusing no 10 cans
- 35B-13-4:Basic - Screen door in disrepair. Gap to outside
- 25-17-4:Basic - Single-service articles stored on a soiled surface. -top shelving in prep/cook area
- 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -near back door
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. -mold like substance on top shelf of rack inside walk in
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -bins used for direct contact on bulk storage of dry goods.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry placed onto sheet pans stored above fully cooked seafood/krab, other ready to eat food. Discussion with operator about repeat violations Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above soy sauce inside walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic with oil, 80F on cook line. Suggested to operator to keep fresh chopped garlic and oil separate if not wanting to use time/temperature control on cook line. Manager stated mixed 2 hours prior, moved to cooler to chill down. **Corrective Action Taken**
- 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens. -manager could not answer questions when asked after observing cross contamination with shellfish. provided list of major allergens, discussion with person in charge about cross contamination of fish and shellfish to ready to eat food.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with container inside basin
- 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. -pork -cooke dumplings
Food safety inspection conducted on 10/31/2023 revealed 23 total violations (4 high priority, 3 intermediate, 16 basic).