CHINATOWN RESTAURANT
CHINATOWN RESTAURANT maintains a 2.3/5 food safety rating based on 7 health department inspections in NAPLES. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 7 reports on file
2059 PINE RIDGE RD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
All Inspection Reports
3/12/2026· 1mo ago
Visit ID: 13537093
Follow-up Inspection Required7 high, 1 int, 1 basic
- 01B-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, fried breaded cooked chicken (48F - Cooling). Operator stated chicken was prepared and cooked the night prior to inspection. Priority: High Priority
- 03D-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, fried breaded cooked chicken (48F - Cooling). Operator stated chicken was prepared and cooked the night prior to inspection. Priority: High Priority
- 22-41-4:High Priority - Observed: 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. Dishwasher (Chlorine 0ppm). Operator switched chlorine container. Operator began to rewash dish ware. End result Dishwasher (Chlorine 100ppm) Corrected On-Site Priority: High Priority
- 53A-02-7:Intermediate - Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager hired over 30 days, John missing a certified food manager certification. Priority: Intermediate
- 07-06-5:High Priority - Observed: Open food re-served to customers. Observed a server in the main kitchen area, bringing dirty dishware from a customers table, along with a bowl of house-made chips. The bowl of house-made chips were then placed back into a container, intended for service to customers. Operator stated container of chips are for customers. Discussed with the operator that food items that have been at customers table cannot be reserved or return for service to other customers. Admin Complaint Priority: High Priority
- 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed a bag of raw shrimp, a bag of raw beef, a bag of raw pork in the same container. Discussed cross contamination with operator, operator moved raw foods and stored them correctly by cooking required temperature. Corrected On-Site Priority: High Priority
- 01B-13-4:High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Open food re-served to customers. Observed a server in the main kitchen area, bringing dirty dishware from a customers table, along with a bowl of house-made chips. The bowl of house-made chips were then placed back into a container, intended for service to customers. Operator stated container of chips are for customers. Discussed with the operator that food items that have been at customers table cannot be reserved or return for service to other customers. Priority: High Priority
- 08B-12-5:Basic - Observed: Stored food not covered. On the cook line area, observed baking powder container, corn starch mixture, and a container of seasoning all without a protective lid. Operator began to cover foods. **Corrective Action Taken** Priority: Basic
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line observed cooked noodles (63F - Cold Holding); raw cracked egg (74F - Cold Holding); cooked bar in oil (73F - Cold Holding). Operator stated foods have been out of cold holding unit for less than an hour. Operator placed foods back into reach in cooler and added ice to foods. Provided operator with time as a public health control form. **Corrective Action Taken** Priority: High Priority
10/8/2025· 6mo ago
Visit ID: 13536730
Met Inspection Standards1 basic
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. There are several buckets of duck sauce and soy sauce stored on the floor, in the walk in cooler and near the cook area. Operator began moving buckets to a shelf. Observed a metal tray of raw pork on the floor beneath three compartment sink. Operator moved tray off the floor. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-08: Buckets of duck sauce store on floor. **Time Extended**
9/30/2025· 6mo ago
Visit ID: 10919327
Follow-up Inspection Required2 high, 1 basic
- 08B-38-4:Basic - Food stored on floor. There are several buckets of duck sauce and soy sauce stored on the floor, in the walk in cooler and near the cook area. Operator began moving buckets to a shelf. Observed a metal tray of raw pork on the floor beneath three compartment sink. Operator moved tray off the floor. **Corrective Action Taken** Warning
- 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. At beginning of inspection Dishwasher (Chlorine 0ppm). Advised operator to set up their three compartment sink. Triple Sink (Chlorine 100ppm). **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (74F - Cold Holding); cooked garlic in oil (74F - Cold Holding); cooked chicken wings (66F - Cold Holding); cooked beef (88F - Cold Holding).Per operator foods had been out for 2 hours during lunch rush. I let operator know there is a 4 hour limit and I provided operator with time as a pubic health control form to be filled out with time/temperature foods that are being kept out of refrigeration. Warning
4/8/2025· 1y ago
Visit ID: 10708446
Met Inspection Standards1 high, 2 int, 5 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has accumulated debris and mold like substance. This is a repeat violation from 10-30-24 Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two kitchen employees handling food with no hair restraint
- 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. Observed scoop handle touching rice. Operator moved handle above rice. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. In Walk in cooler, observed cucumbers being stored in a single use cardboard container.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed take out containers not inverted. Operator inverted containers Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck over soy sauce, operator moved soy sauce 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. Observed no employee agreement forms. Provided operator with forms, employees read, signed and dated forms Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed egg rolls in walk in freezer with no date marking. Per operator, egg rolls were made two days ago.
10/30/2024· 1y 5mo ago
Visit ID: 8780553
Met Inspection Standards2 basic
4/15/2024· 2y ago
Visit ID: 8482618
Follow-up Inspection Required1 high, 1 int, 7 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At Hand washing sink on front line and at walk in cooler. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen floor has accumulated debris. Behind cooking line observed heavy accumulation of grease. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At dishwasher area Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On front cooking line, observed two reach in coolers with accumulated dirt and debris. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface, and have heavy accumulation of debris. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls have accumulated debris. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sugar, cornstarch and uncooked rice in non food grade containers. 8-24-2023 Repeat Violation Admin Complaint
- 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. Observed egg rolls in walk in cooler prepared over 24 hours, not date marked Warning
8/24/2023· 2y 7mo ago
Visit ID: 8379464
Met Inspection Standards6 high, 2 int, 8 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. At back door, one can of oyster sauce dented and not segregated. Operator moved can from storage **Corrective Action Taken**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At dishwasher area
- 14-69-4:Basic - Ice buildup in walk-in freezer, around door jam
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Front door is not closing completely
- 35B-01-4:Basic - Rear Exterior door is open to the outside.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen prep area near tables and triple sink
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At back door, one can of oyster sauce dented and not segregated. Operator moved can from storage **Corrective Action Taken**
- 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. Dishwasher (Chlorine 0ppm); Dishwashing machine technician showed up during time of inspection and repaired machine Dishwasher (Chlorine 50ppm)
- 08B-27-4:High Priority - Food placed in soiled container/equipment. At front counter, won ton noodles being stored in an old chicken box, Operator discarded noodles. **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar by back door being stored in storage totes.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw ducks being stored over bean sprouts. Operator moved sprouts. No stop sale required as sprouts were covered with no contamination observed Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At front counter, won ton noodles being stored in an old chicken box, Operator discarded noodles. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee preparing food washed hands in triple sink. Discussed proper hand-washing with operator
- 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. Provided operator with handout to make copies and have employees read and fill out.