DirtyFLRestaurant Inspection Data

CHINA 1 CHINESE FOOD

CHINA 1 CHINESE FOOD located in OCALA has undergone 7 health department inspections, achieving a 1.6/5 overall safety rating. Recent inspections show improving food safety practices.

2703 E SIVER SPGS BLVD, OCALA 34470

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13544602

  • N/A:No Violations Were Observed

Inspection Date: 10/9/2025

Inspection #: Visit ID: 10908839

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk bins, employee moved. Corrected On-Site Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the kitchen area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. For two male employees
  • 08B-37-4:Basic - Food stored in a prohibited area. At the front counter area, opened container of crispy noodle facing dining area, Inspector instructed to moved container. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At the cook line, oil jug on floor. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also side of cooking equipment with grease build up and hood filters. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In walk-in cooler, chicken on first top shelf
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw shrimp thawed in standing water, employee opened water. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, manager moved to bucket. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee turned water on, rinsed hand, turned off the water, applied soap rubbed hands for less than 10 seconds opened the water, removed soap, turned off water with bare hands and dried hands with paper towel. Also female employee rubbed hands for less than 10 seconds. Inspector explained the correct way to wash hands and provided a digital copy of the instruction. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw pork went to walk-in cooler and portioned (bare hands) cooked shrimp, inspector instructed to heat shrimp and wash 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. Female employee touched with bare hands cooked chicken, chicken heated to 201F, also male employee portioned cooked Cold shrimp with bare hands after handling raw pork, inspector instructed to heat shrimp to 145F, shrimp heated to 158F. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cut vegetables.
  • 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. At the cook line, raw shell eggs, cooked chicken wings, cooked chicken, cooked broccoli, cooked noodles, cut cabbage and beans sprouts missing time marked, Manager time marked from 11:00am. 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. All cooked food (chicken, noodles, pork, egg rolls, fried chicken and fried pork) in walk-in cooler no date marked, per manager food cooked 10/07-09/25.

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10826627

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar no handle, employee removed bowl. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. One ceiling cracked tile by hood system on cooks line. Multiple acoustic ceiling tiles unsealed throughout kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cooling chicken and bulk seasoning bins.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelving in the back storage area.
  • 08B-38-4:Basic - Food stored on floor. Buckets of food (bean sprouts, chicken, sauce) on floor in walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at the front of cooks line. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on back prep table, operator moved to walk in cooler. Corrected On-Site Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At Three compartment sink.
  • 41-07-4:High Priority - Container of medicine improperly stored. 3 bottles of medicine on shelf above bulk seasoning bins, operator moved. Corrected On-Site
  • 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 chicken over raw beef in reach in freezer both items removed from original package.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in Three compartment sink chlorine tested over 200ppm, operator added water 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler cooking equipment near front counter.

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8825707

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At the prep area, male personnel eating on prep table next to cutting board with beef.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, multiple employee items, stored above rice bags.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the front and near back door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food build up.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves with food debris and build up.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. At the cook line, used gloves in direct contact with chicken.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In front of triple sink, raw pork in standing water at room temperature (61F), manager moved to walk-in cooler. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At dry storage area, multiple containers not labeled (flour, MSG, sugar or salt).
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the front counter area handling money and card started serving food without washing his hands. Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Freezer near front counter, food in direct contact thank you bags.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer near front counter, wonton tray stored below raw shrimp, manager moved. 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. Inspector provided a digital copy during inspection. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near back door.

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8730212

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves for equipment next to walk-in cooler.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
  • 08B-38-4:Basic - Food stored on floor. Container of chicken stored on floor in front of three compartment sink. Employee placed container on shelf.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of kitchen reach-in freezer. Gasket of reach-in cooler across from cook line fryer. Repeat Violation
  • 35B-09-4:Basic - Screen in door torn/in poor repair. Back door to kitchen.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container lids on kitchen shelf. Manager turned lids over. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Crispy noodles stored on shelf next to kitchen reach-in freezer.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor behind kitchen reach-in freezer.
  • 12A-12-4:High Priority - Employee switched from working with raw food to clean utensils food without washing hands. Employee handled raw chicken in prep sink and proceeded to handle to go boxes on cook line without washing hands. Manager had employee wash hands and discard boxes. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8478673

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, observed wooden spoon handle touching crispy noodles.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers not labeled (sugar, salt and flour bins).
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands Female employee at the front counter area, took money and credit card from multiple customers and immediately after started handling cleaned containers and served ready to eat food. Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cleaning and working at the triple sink, started wearing gloves to transfer chicken to a different container, Male employee never washed his hands. Operator addressed situation with employee. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the prep area, picked dirty container from sink, rinsed and started using container for cooked chicken, Inspector addressed situation, employee moved back container to sink and placed chicken on a cleaned tray. Inspector explained the sanitization process. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm, manager diluted to 50-100ppm. 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. Reach-in cooler at the front line, chicken wing no date marked, manager dated 01/08/24 Corrected On-Site Repeat Violation

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8351384

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above food and prep tables, manager moved. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two male employees no hair restraint, employees started wearing paper hat. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled, also handles of equipment. Observes metal shelves next to walk-in cooler heavily soiled with grease build up and dust. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at the front area, also mop sink and three compartments sink faucet. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables.
  • 41-07-4:High Priority - Container of medicine improperly stored. At the front counter area, medicine and other personal items stored above sauces packets.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee arrives and started working with food, inspector instructed to washed his hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed container with raw beef in three co apartment sink, no soap and no sanitization occurred, Inspector addressed situation and instructed to set up three compartment sink.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above raw shrimp.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shell eggs 57F, Manager will placed on time.
  • 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. Inspector provided a digital copy. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No form available, inspector provided a digital copy
  • 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. Reach-in cooler at the front line, pork, fried chicken and roast chicken no date marked, Per manager items were cooked 08/19-20/2023.