DirtyFLRestaurant Inspection Data

CHINA QUEEN

926 S MILITARY TRL #106

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8995045

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen; Employee used bottle of water stored on prep table above container with soy sauce. Advised operator who fixed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Kitchen; Bottle with cooking oil stored on the floor. Advised operator who fixed Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator who fixed to Chlorine 100ppm Corrected On-Site
  • 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. Kitchen; Employee came from outside, put gloves on and proceeded to handle clean utensils Advised operator, employee washed hands Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 Advised operator to renew

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8724402

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in dining room
  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. Bottom shelf under rice cookers soiled
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with no sanitize step, discussed with operator, operator set up triple at 100ppm chlorine and sanitized wares Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard lids used as containers for cooked chicken. Operator removed to food grade containers Corrected On-Site
  • 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. Cabbage being held on TPHC has no time marking. Operator states item has been out for approximately 2 hours. Operator time marked cabbage. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 30 minutes at 1:10 (100F-112 - Cooling); cooked chicken at 2:30 (81F-95F - Cooling). Chicken being cooled at room temperature then moved to walk in cooler. Based on current cooling rate item will not reach 70F within 2 hours, operator moved to walk in freezer to quick chill **Corrective Action Taken**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8441755

  • 52-12-4:Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. No MSG sign on the menu . As per manager MSG is used in making teriyaki chicken. Explained. He will discontinue the use of MSG.
  • 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. Handle in contact with flour. Manager stored scoop handle above flour. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm by the three compartment sink. Manager changed the solution chlorine 100 ppm Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm at the front counter. Manager changed the solution. Chlorine 100 ppm. Corrected On-Site
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer big 6 and major food allergens. Emailed both
  • 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. Emailed one
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for cut cabbage . No written plan. Emailed temperature controlled for safety form and explained.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Soapy water spray bottle not labeled. Manager labeled. Corrected On-Site

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8345832

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food...employee scooping rice with container . Discussed with operator. Operator discarded container. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles...greasy handwashing sink , paper towels dispenser, soap dispenser and reach in cooler door.
  • 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 sea food above ready to eat krab in walk in freezer . Operator properly stored food. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above cooked egg rolls in reach in cooler . Operator properly stored food. 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...soup was cooked 2 days ago in reach in cooler . Operator date marked. Corrected On-Site Repeat Violation