CHINA NO 1
4519 N PINE HILLS RD
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
1
Intermediate
1
Basic
13
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door of make table on cook line.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near triple sink. Near triple sink In dry storage area
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At exit to kitchen Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water for employees on prep table next to pork being prepared. Staff discarded bottles. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Oil located under the grill Box of in use noodles in dry storage area. Manager picked up items off of the floor. Repeat Violation Corrected On-Site Repeat Violation
- 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. Scoop in large bin of flour.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables thawing on top of reach in freezer at room temperature.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter of make table
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable egg rolls (48F - Cold Holding); chicken (48F). In cooler less than 4 hours in the cooler. Repeat Violation
- 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 in reach in freezer.
Food safety inspection conducted on 2/10/2025 revealed 15 total violations (1 high priority, 1 intermediate, 13 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
4
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen - From follow-up inspection 2024-08-15: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Missing has cardboard with leaks - From follow-up inspection 2024-08-15: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Throughout establishment - From follow-up inspection 2024-08-15: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats. Corrected On-Site Repeat Violation - From follow-up inspection 2024-08-15: **Time Extended**
- 16-16-4:Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup. - From follow-up inspection 2024-08-15: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dry storage area. - From follow-up inspection 2024-08-15: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment - From follow-up inspection 2024-08-15: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.tongs inside chicken - From follow-up inspection 2024-08-15: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. In kitchen - From follow-up inspection 2024-08-15: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Repeat Violation - From follow-up inspection 2024-08-15: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers - From follow-up inspection 2024-08-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup - From follow-up inspection 2024-08-15: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-15: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-08-15: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Manager went to buy soap Repeat Violation Admin Complaint - From follow-up inspection 2024-08-15: **Time Extended**
Food safety inspection conducted on 8/15/2024 revealed 15 total violations (0 high priority, 4 intermediate, 11 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
4
Basic
12
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
- 36-36-4:Basic - Ceiling tile missing. Missing has cardboard with leaks
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Throughout establishment
- 35A-03-4:Basic - Dead roaches on premises. 60 lining the perimeter of the kitchen. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats. Corrected On-Site Repeat Violation
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup.
- 36-22-4:Basic - Floor area(s) covered with standing water. Dry storage area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment
- 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.tongs inside chicken
- 36-62-4:Basic - Light not functioning. In kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork egg rolls (50F - Cold Holding). In cooler less than 4 hours. pork egg rolls (50F - Cold Holding); pork (50F - Cold Holding); chicken (49F - Cold Holding) in both make tables on cook line. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Manager went to buy soap Repeat Violation Admin Complaint
Food safety inspection conducted on 8/13/2024 revealed 17 total violations (1 high priority, 4 intermediate, 12 basic).
Inspection on 2/19/2024
High Priority
0
Intermediate
3
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Cut out jug used as scoop.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers
- 25-32-4:Basic - Reuse of single-service or single-use articles. Number ten can with paste made in restaurant. Staff placed in a pan. Corrected On-Site Repeat Violation
- 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. Fryer not in use in restroom.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Frye in restroom Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
- 31B-03-4:Intermediate - No soap provided at handwash sink. All sinks but dish. Staff went to store to get soap.
- 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. Pork and other items
Food safety inspection conducted on 2/19/2024 revealed 12 total violations (0 high priority, 3 intermediate, 9 basic).
Inspection on 10/10/2023
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Make table on cook line
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Pork ribs , staff picked up. Corrected On-Site
- 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. Scoop sugar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves , reach in and freezers
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 25-32-4:Basic - Reuse of single-use articles. Number 10 can used to store sauce. Manager placed in a metal bowl. Corrected On-Site
- 25-17-4:Basic - Single-service articles stored on a soiled surface. Cook line to go box on top of make table
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old fryer in restroom. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw chicken (47F - Cold Holding); ; less than 4 hours. Provided time control. **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. general chicken (70F - Hot Holding); provided time control. Less than 4 hours. **Corrective Action Taken**
- 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. Signed at inspection. Corrected On-Site
- 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.
Food safety inspection conducted on 10/10/2023 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).