DirtyFLRestaurant Inspection Data

GREAT WALL CHINESE RESTAURANT

Reid Avenue
Florida
North Port St. Joe
Gulf County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10703750

  • 25-30-4:Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in chicken, employee removed at time of inspection. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on chest freezer.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, phone removed at time of inspection. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryers. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil on floor. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 100 ppm chlorine. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee empty cup put on gloves for food prep without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in reach in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 59 F, Pork 47 F, operator placed in reach in freezer at time of inspection. **Corrective Action Taken** Repeat Violation
  • 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 and the time removed from temperature control cannot be determined. For egg rolls held on time. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler certification.

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8783669

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table next to reach in cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryers.
  • 08B-38-4:Basic - Food stored on floor. Onions and oil on floor. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken 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 beef over cooked pork in reach in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45 F in prep cooler, cut lettuce 75 F on counter. Operator placed in reach in freezer. **Corrective Action Taken**
  • 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 and the time removed from temperature control cannot be determined. No time mark on chicken head on time. Operator time marked at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to reach in cooler.
  • 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 and chicken in walk in cooler not date marked.

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8444623

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over restaurant food in walk in cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor in dry storage. Onions on floor in walk in cooler. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Repeat Violation

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8382048

  • 25-30-4:Basic - Clean, single-use gloves not handled in a sanitary manner. Single use gloves in chicken, operator removed at time of inspection. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryers. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Shrimp 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 container of rice, operator removed at time of inspection.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 91 F, operator emptied water at time of inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in chest freezer.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over noodles in walk in cooler.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near dry storage.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork 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. pork 50 F, shrimp 45 F in reach in cooler. Operator placed in reach in freezer at time of inspection. **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
  • 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 not date marked in walk in cooler. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certifications expired.