GONNA CHINA
5430 Bruce B Downs Boulevard
Florida, 33544
Pasco County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed non smooth ceiling tiles in the kitchen cooking and prep areas.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the waiting area. Observed water stained ceiling tiles in the waiting area. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on flip top unit on cook line.n
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on the prep table near the cook line. Manager removed. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor in the walk in cooler. Observed a box of chicken and gallons of sauces being stored on the floor in the walk in cooler. Manager corrected storage. **Corrected On-Site** **Repeat Violation**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed grease build up on the hood system.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet clothes in use being stored on the prep table. Explained the use of sanitizer buckets with the operator.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated that they ran out of test strips.
Food safety inspection conducted on 4/22/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed near rear exit
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints for all employees on site. Manager provided paper hats for all employees **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed containers of soy sauce on floor of walk in cooler, at cookline, and prep area. Container of shrimp on floor in dish area. All removed from floor and properly stored **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grinder in prep area not in use, with food debris build up.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container of shrimp and a container of chicken thawing in thawing in standing water. Operator placed under cold running water **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Manager stored mop properly **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 take off single use gloves and replace without washing hands
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Empty jugs stored in rear handwashing sink. Manager removed the jugs **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at rear hand wash sink. Manager replaced paper towels **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. Gravy in walk in cooler not date marked, held more than 24 hours
Food safety inspection conducted on 7/24/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).