CHINA GARDEN

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over broccoli in walk-in cooler Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. BiZheng Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, noodles,in walk-in cooler not dated marked Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2026-04-22: Only one employee has food handler training up to date. Tang Ting Zheng 1/31/26 No proof of training of for other .food handlers Serve safe Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in refrigerator , cooked beef, cooked chicken in walk-in cooler is not date marked Repeat Violation Warning - From follow-up inspection 2026-04-22: observed cooked chicken, shrimp in walk-in cooler with no date marks Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing Triple sink will be used to sanitize dishware

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.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , chicken in refrigerator not date marked. In walk-in cooler cooked chicken , pork not date marked

Basic - Bowl or other container with no handle used to dispense food. In rice

Basic - Ceiling tile missing.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Painted Wood cabinet door used as shelf on cook line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Raw ground sausage stored over/not properly separated from ready-to-eat cooked chicken in the walk-in coolerrelocated under cooked beef Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); Beef (47F - Cold Holding); Poultry (47F - Cold Holding) all TCS food was removed from the lift lid unit and relocated to the walk-in cooler to rapidly cool down and leafy greens (75F - Cold Holding); Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Corrected On-Site

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.

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.in the walk-in cooler cooked chicken, shrimp , pork not date marked

Basic - Bowl or other container with no handle used to dispense rice

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The lift lid cooler on cook line holding TCS foods is not cold holding @41F or below .

Basic - Employee preparing food in customer section of dining area.

Basic - Reuse of single-service or single-use plastic bags . Observed used plastic bags stored inside of raw poultry boxes in the walk-in freezer . All single service used bags were discarded during inspection. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wood food-contact surface not properly sealed. Wood shelving over prep table holding food has peeling paint and is not sealed

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine at 0 ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At newly installed hand wash sink . No paper towels in men's bathroom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice Corrected On-Site

Basic - Employee preparing food in customer section of dining area.

Basic - Food stored on floor in the walk-in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. At newly installed handwash sink

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked rice cooked noodles in lift lid cooler on cookline not date marked . Cooked chicken in walk-in cooler not date marked Warning - From follow-up inspection 2024-02-28: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in the walk-in cooler cooked chicken, cooked pork not date marked Time Extended

Basic - - From initial inspection : Basic - In dining room Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-02-28: In dining room Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance. Time Extended

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.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink is blocked by buckets and boxes

Intermediate - Handwash sink used for purposes other than handwashing. Storage Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.sauces, cooked chicken, cooked shrimp in Walk-in cooler not date marked

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Microwave oven in poor repair, rust on inside of oven Repeat Violation

Basic - Reach in cooler gaskets soiled with grease, food debris, dirt, slime or dust.

Basic - containers of oil stored on floor.

High Priority - Observed Nonfood-grade bags used in direct contact with food in walk-in cooler and freezer

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat food, Cooked chicken Raw beef over scallions and ginger in walk-in cooler

Intermediate - Handwash sink not accessible for employee use at all times , due to shelves above handwash sink. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Buildup of food debris/soil residue on walk-in cooler door handles.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in dining room area , and in kitchen

Basic - Food stored on floor in kitchen and dining room

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Microwave over is rusting on the interior.Equipment in poor repair. Walk-in cooler gaskets is torn and soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler are soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - In walk in cooler Raw animal food stored over or with unwashed produce. Shrimp over broccoli

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef over sauce

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine , 100 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.a shelf hangin above the handwash sink makes it hard to access the sink in dish area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. In rice

Basic - Buildup of food debris/soil residue on equipment door gaskets . Reach in and walk-in refrigeration in kitchen

Basic - Cardboard used to line nonfood-contact shelves on cookline under tables

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Employee preparing food in customer section of dining area. Dining room is now used for storage also. Take out only since Covid

Basic - Equipment in poor repair. Reach in gaskets are torn

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. On cook line

Basic - Wood food-contact surface not properly sealed. In walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink is blocked by buckets and shop vacuum . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish area Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler cooked pork , egg rolls, cooked chicken wings not date marked

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee preparing food in customer section of dining area. Wontons are being prepared in dining area on table.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cookline are soiled. Wood used to bridge gap on steam table and reach in counter is soiled.

Basic - Oil, Food stored on floor.

Basic - Single-service articles improperly stored on the floor in dining room.

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in sink with no running water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.