DirtyFLRestaurant Inspection Data

YANG CHINA 1

Food safety records indicate YANG CHINA 1 in TITUSVILLE has 7 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

1556 HARRISON ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13655197

Met Inspection Standards

1 high

  • 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. On hand sink by kitchen entrance, faucet bent down. - From follow-up inspection 2026-03-23: Waiting on new faucet **Time Extended**

3/19/2026· 4w ago

Visit ID: 13572844

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water by rice cookers at 69F. Operator turned heat up. New temp 136F. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on dry rack above triple sink soiled Gaskets soiled in reach in cooler by hand sink on cook line Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above ready to eat tofu and washed and shredded carrots. Operator removed. Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above triple sink area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and chicken wings spices containers unlabeled. Operator labeled during inspection Corrected On-Site Repeat Violation
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. On hand sink by kitchen entrance, faucet bent down.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 17 small flying insects by triple sink area and on top shelf above make table Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over ready to eat cheese wontons in reach in freezer by triple sink area. Operator removed 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 items cooked onsite two days prior not date marked Repeat Violation

11/10/2025· 5mo ago

Visit ID: 10889040

Met Inspection Standards

3 high, 4 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken wing seasoning. Operator removed Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 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. Scoops in flour containers. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of tall oven cooker on cook line soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers Hood filters soiled with grease Fan dusty in kitchen
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat precut green peppers, tofu and shredded carrots in walk in cooler. Operator removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottle with clear liquid on cook line. Operator labeled vinegar. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Operator lining his rice container covers and rice cooker covers with trash bags. Operator removed Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over ready to eat dumplings in chest freezer by front counter. Operator corrected 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 container stored over raw shrimp container in white freezer by three compartment sink. Operator corrected Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 8/1/2019
  • 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. Employees on shift signed. **Corrective Action Taken**
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went out to buy food safe sanitizer. 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. Multiple items throughout establishment cooked onsite not date marked

3/3/2025· 1y 1mo ago

Visit ID: 10704842

Met Inspection Standards

1 high

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw shrimp. Operator moved chicken. Corrected On-Site

10/25/2024· 1y 5mo ago

Visit ID: 8781113

Met Inspection Standards
  • N/A:No Violations Were Observed

2/13/2024· 2y 2mo ago

Visit ID: 8485282

Met Inspection Standards

1 high

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw chicken stored over imitation krab in reach in freezer unit, corrected. Corrected On-Site Repeat Violation

8/28/2023· 2y 7mo ago

Visit ID: 8380121

Met Inspection Standards

3 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar
  • 42-02-4:Basic - Improper storage of maintenance equipment - blower, container of cement, and shop vac over 6 gallon containers in storage area
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Residue. On containers stored above 3 compartment sink. Operator stated he would soak, scrub, and wash containers again
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of msg, starch, other white substances
  • 12A-07-5:High Priority - Employee failed to wash hands as required. Employee handled raw chicken, then wiped hands on wet towel, closed reach in cooler lids. Discussed with employee
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over Krab, raw pork next to cooked pork
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sweet and sour sauce 78F, sitting out less than 2 hours. Made in house with corn starch. Advised to use time as a public health control or keep 135F or above. - purple chicken sauce, general tsao sauce made with chicken soup mix 52F and 74F. Out for orders. Operator returned to cooler **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling raw chicken 74F, returned to cooler at start of inspection. 73F 40 minutes later in large deep plastic bus tub in walk in cooler
  • 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.