CHINA 1 OF WEST HERNANDO LLC
1446 PINHURST DRIVE
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
6
Intermediate
5
Basic
11
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager .
- 14-11-5:Basic - Equipment in poor repair. Microwave interior chipped and rusted . Reviewed with manager
- 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen areas behind coolers and under cooking equipment . Reviewed with manager
- 08B-38-4:Basic - Food stored on floor in walk in cooler, walk in freezer and storage areas . Reviewed with manager
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in food prep area . Reviewed with manager .
- 22-08-4:Basic - Microwave has accumulation of black substance/grease/food debris.. Reviewed with manager
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in kitchen . Reviewed with manager
- 08B-12-5:Basic - Stored food not covered in walk in cooler . Reviewed with manager
- 14-12-4:Basic - Utensils in poor condition. Chipped bowls in use at cook line and dishwashing areas . Reviewed with manager .
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area . Manager placed sanitizer bucket in a second bucket **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in dry storage areas. Manager labeled containers . **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands . Review3d with manager and employee . Employee removed gloves , washed hands then put new gloves on **Corrected On-Site**
- 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. Employee touching cooked noodles with bare hands . Reviewed with manager then reviewed with employee . Employee washed hands and put gloves on . Manager touched cut vegetables with fingers , manager discarded food that were touched **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap in front counter area . Reviewed with manager handwashing procedures . Employee washed hands correctly . **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 vegetables in walk in cooler .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage on counter at 72 F placed on counter at 11:30 am manager moved cabbage inside reach in cooler recheck at 1:00 pm 45-47 F
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli at 94 F at steam holding area . Manager reheated broccoli to 170 F **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. Reviewed with manager.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Containers of sauce stacked in front of back kitchen hand wash sink . Reviewed with manager hand wash sinks must be ax at all times. Containers relocated **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. Egg rolls and Meats cooked over 24 hours , cut vegetables cut over 24 hours in reach in coolers . Reviewed with manager
- 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. Qitaoguo expired training in 2024 . Manager to retrain employee
- 41-17-4:Intermediate - Spray bottle and jug containing toxic substance not labeled in dishwashing area . Manager labeled containers **Corrected On-Site**
Food safety inspection conducted on 4/3/2025 revealed 22 total violations (6 high priority, 5 intermediate, 11 basic).
Inspection on 2/26/2025
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 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready-to-eat sauce in walk-in cooler. Operator moved and stored correctly. **Corrected On-Site** **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Required employee training expired for all employees. Proof of trainings expired in 02/2024 and 08/2024. **Warning**
Food safety inspection conducted on 12/27/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).