CHINA ONE
Bellevue Avenue
Daytona Beach, Florida, 32114
Lakeside Village
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork in walk in cooler. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
- 08B-38-4:Basic - Food stored on floor. Container of ribs on floor in walk in cooler. 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 handle in seasoning. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted on cook line.
- 08B-12-5:Basic - Stored food not covered. In reach in cooler and walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in chest freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cauliflower in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 54 F, chicken 44 F on counter, employee placed in reach in cooler. **Corrective Action Taken** 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. Sent to operator at time of inspection. Corrected On-Site Repeat Violation
- 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. For new hire, employee signed at time of inspection. Corrected On-Site 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. Multiple food items food items in walk in cooler not date marked. Repeat Violation
Food safety inspection conducted on 2/20/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 9/19/2024
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food with no hair restraint.
- 08B-38-4:Basic - Food stored on floor. Sauces on floor throughout kitchen. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection. 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 handle in sugar.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 50 ppm. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled.
- 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. Employee began prepping food without washing hands. Discussed proper hand washing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 70 F, Egg roll 58 F on counter. Operator placed in reach in cooler. **Corrective Action Taken** 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. Sent to operator at time of inspection. 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. Employee signed at time of inspection. 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. Chicken in walk in cooler not date marked. Repeat Violation
Food safety inspection conducted on 9/19/2024 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).
Inspection on 1/26/2024
High Priority
5
Intermediate
2
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with to go boxes, operator removed at time of inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Potatoes on floor next to walk in cooler. Chicken on floor in walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer across from walk in cooler. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut gallon use in rice.
- 08B-12-5:Basic - Stored food not covered. Mushrooms, pork, chicken, and broccoli in walk in cooler uncovered.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chicken in walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from from fryers. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under 3 Compartment Sink.
- 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. Observed employee cutting ready to eat carrots with bare hands. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food in grocery bag in reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over cut leafy greans in reach in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 66 F on counter, operator placed in walk in cooler. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
- 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. Ribs, chicken, and egg rolls not date marked in reach in cooler. Repeat Violation
Food safety inspection conducted on 1/26/2024 revealed 19 total violations (5 high priority, 2 intermediate, 12 basic).
Inspection on 9/18/2023
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler on cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soy sauce on floor throughout kitchen. Chicken on floor in walk in cooler. Repeat Violation
- 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.utensil handle in rice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli prior to washing.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled across from walk in cooler. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator placed in sanitizer bucket at time of inspection. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of salt in dry storage not labeled. Repeat Violation
- 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. Observed employee cutting onions with bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut carrots and rice in walk in cooler. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 75 F on counter, employee placed in reach in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
- 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. Operator provided two food handler certifications.
- 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. Chicken in reach in cooler not date marked. Repeat Violation
Food safety inspection conducted on 9/18/2023 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).