CHINA
755 E THIRD AVE, NEW SMYRNA BCH 32169
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/9/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08B-38-4:Basic - Food stored on floor. Oil containers under cooking equipment
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around woks on the line, hood filters
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On pans air drying **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Dry storage items
- 12A-13-4:High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Pork Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked dumplings, reach in cooler corrected on site - raw sausage over produce, walk in cooler **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used to hold sponge
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom
Food safety inspection conducted on 1/9/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk in cooler 5 gallon containers
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to ceiling tiles, sagging by hot water heater, mold like substance on ac vent
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Under hand sink in back area Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. freezer
- 14-11-5:Basic - Equipment in poor repair. Wire basket for egg rolls
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.underside of mixer
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt/sugarCorrected On-Site Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over veggies 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. Cut bok choy 83F. Out for two hours per operator. returned to cooler.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front hand sink Corrected On-Site
Food safety inspection conducted on 7/30/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 1/31/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
8
Intermediate
3
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to rice cooker Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on bottom prep table next to dry mustard Corrected On-Site Repeat Violation Warning
- 14-11-5:Basic - Equipment in poor repair. Wire racks for eggs rolls soiled and coating peeling Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy soil along walls, under equipment. Throughout Warning
- 08B-38-4:Basic - Food stored on floor. Oil, cookline Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline Corrected On-Site Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelves, sides of shelving, sides of tables, bottom cookline, dry storage shelving, shelf under handsink, mixer, interior bustubs holding clean equipment, air drying area, walk in cooler shelving Repeat Violation Warning
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of Togo containers in men's room Warning
- 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. Cell phone to cookline and clean equipment. Discussed with operator . **Corrective Action Taken** Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soiled utensils left over from previous day on cookline. Directed operator to make sure they are cleaned before use. Employee washed but did not sanitize. Corrected On-Site Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in the freezer Warning
- 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 chicken, raw ground sausage, over spring rolls and green onions Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler chicken and beef over sauces Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cabbage, shredded in sauce, 47F in the middle, walk in cooler overnight, Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wd40 over dry storage and single service storage Corrected On-Site Repeat Violation Warning
- 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. New employee with no food handler training Warning
- 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 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
Food safety inspection conducted on 1/24/2024 revealed 19 total violations (8 high priority, 3 intermediate, 8 basic).
Inspection on 9/7/2023
High Priority
5
Intermediate
2
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Accumulation of soil residue on food contact surface. - Food containers on cookline soiled with black residue in crevices and on top - mixer head soiled. Operator removed to soak - soil residue in clean containers air drying -
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Under hand sink next to three compartment sink Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Flip flops on bottom prep table shelving corrected on site - in dry storage area **Corrective Action Taken** Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. - Wire baskets holding egg rolls soiled with food residue, coating peeling off, rusted.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Next to reach in freezer, along walls and under equipment. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Plastic oil containers on cookline
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline bottom shelving - sides of equipment
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen chicken bones in Togo bags
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Walk in cooler: Raw chicken over cut celery, raw shrimp and beef over sauce, raw fish over cut onions - reach in freezer, raw chicken over cooked spring rolls cooked chicken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out and returned to glass door cooler per operator: egg rolls 50F and 46F, chicken 47F. Moved to another unit **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Won ton 118F in warming unit not up to temp (116F). Reheated to 165F Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wd40 over dry storage Repeat Violation
- 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. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom Corrected On-Site
Food safety inspection conducted on 9/7/2023 revealed 17 total violations (5 high priority, 2 intermediate, 10 basic).