CHINA HOUSE

High Priority - Nonfood-grade bags used in direct contact with food. Food in direct contact in plastic shopping bags in freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - broth (106F - Hot Holding), held in water bath next to woks, staff increased temperature Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and rice bins

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled

Basic - Ripped/worn tin foil used as shelf cover. Walk in cooler shelves

Basic - Stored food not covered. Multiple items in walk in cooler not covered

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Multiple bins in storage room containing white powders not labeled

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen is acoustic tiles not smooth and easily cleanable. Repeat Violation Warning - From follow-up inspection 2026-02-18: Time Extended - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board grooved. Repeat Violation Warning - From follow-up inspection 2026-02-18: Time Extended - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted. Warning - From follow-up inspection 2026-02-18: Time Extended - From follow-up inspection 2026-04-20: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily stained white cutting board on flip top cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by mop bucket. Bucket moved. Handwashing sink blocked, cardboard sitting in sink. Corrected On-Site

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 to Publix and purchased correct sanitizer. There was no sanitizer at the start of the inspection. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken cooked on Saturday with no date mark. Operator added date to chicken. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen

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

Basic - Cutting board has cut marks and is no longer cleanable. White flip top cooler cutting boards.

Basic - Dead roaches on premises. 2 dead roaches underneath hand wash sink in the kitchen. Operator discarded and sanitized. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on cutting board.

Basic - Employee with no hair restraint while engaging in food preparation. Both employees cooking with no hair restraint. Employees put on hats. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and food storage area including walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork, spring rolls, cooked chicken no date mark. Operator was able to determine prep date with in 7 days. Operator will date food a vordingly

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved bottled water from prep table. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- egg rolls, cabbage prepped broccoli, chicken cooked

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting boards of cook line. Discussed the need to store wet wiping cloths in sanitizer solution

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork stored directly in grocery bags on chest freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork frozen, no date marking. Operator was able to determine the date the pork was prepped and will date Accordingly Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on cutting board of cook line. Cell phone and keys were removed Corrected On-Site

Basic - Food stored on floor. Fryer oil and rice stored on the floor. Discussed the need to store all food a minimum of 6" off the floor

Basic - Stored food not covered. Walk in cooler Egg rolls, prepped broccoli cooked chicken, rice noodles Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses 3 wet wiping cloths stored on prep tables.

Basic - Wood food-contact surface not properly sealed. Wood on shelf walk in cooler not sealed Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contains food removed from its original container but is not labeled with common name. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Repeat Violation Warning - From follow-up inspection 2023-10-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles being used in food prep area Warning - From follow-up inspection 2023-10-26: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Walk in cooler- chicken, shrimp, cut vegetables. Warning - From follow-up inspection 2023-10-26: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers holding food removed from its original container not labeled with common name. Repeat Violation Warning - From follow-up inspection 2023-10-26: Time Extended

High Priority - Container of medicine improperly stored. Burn spray stored on upper shelf of cook line. Operator relocated burn spray Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took payment from customer, touched visibly soiled equipment and returned to touching clean utensils and equipment with no hand wash. Discussed the importance of proper hand washing. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink behind front counter Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Papers stored in hand wash sink Lid to white bucket stored in hand wash sink Operator removed items from hand wash sinks Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replenished paper towels at hand wash sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, egg rolls, cooked pork, cooked chicken no date. Operas able to determine the prep date of these foods and will date accordingly

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink behind front counter no hot water.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water stored on prep table. Operator removed employee beverage Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table. Operator removed cell phone. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under and behind equipment

Basic - Food stored on floor. Food stored on the floor in dry storage Fryer oil. Discussed the importance of keeping all food stored a minimum of 6" from the ground

Basic - Plumbing system in disrepair. Faucet on hand wash sink behind front counter not operational

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout kitchen not labeled with foods common name. Discussed the importance of labeling all foods that have been removed from it's original container with its common name.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator took orders touching money and did not wash hands before returning to work. Discussed proper hand washing with operator operator. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Papers in hand wash sink , crowbar in second hand wash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid or straw on cutting board of serving table. Discussed the importance of using a covered container for drinks and keeping them out of restricted areas. Operator removed beverage. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, cell phone and keys on cutting board on cook line. Shirt stored on wire rack containing food and utensils. Operator moved personal items away from prep and storage areas. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Discussed the importance of using hair restraint when involved in food prep

Basic - Single-service articles not stored inverted or protected from contamination. To go container not stored in a manner to protect them from contamination. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- raw shrimp, raw chicken. Operator covered chicken and shrimp. Reach in freezer- dumplings, pork and chicken wings not covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter of cook line. Discussed the import of storing wet wiping clothes in sanitizer solution between uses.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face no hand wash. Employee went outside the back door came back in and did not wash hands. Discussed the importance of proper hand washing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings 90F held over fryer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 90F held over fryer. Operator stated it was cooked for an order that was cancelled. Operator discarded chicken wings.

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 to Publix to purchase sanitizer and returned during the inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp cooked, pork cooked, krab filling. Discussed the need to date all foods that are ready to eat held more than 24 hours. Operator was able to determine the prep date of all ready to eat foods and began to date accordingly Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line Corrected On-Site

Basic - Food stored on floor. Netted cabbage heads stored on the floor. Discussed storing food a minimum of 6" off the floor.operator removed cabbage Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage being cut with out being washed prior. Discussed the importance of washing produce before prep

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water. Chicken 37F operator placed cool running water on chicken Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Cooked food stored in non food grade grocery bags in chest freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed broccoli in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Krab mix in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken sitting in container at 59°f, in back prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in sugar like substance. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back kitchen area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. One plastic storage bin cracked.

Basic - Ice buildup in reach-in freezer . White stand up freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from cooking equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing at room temperature.

Basic - Working containers of food removed from original container not identified by common name. 5 bins in back storage no label.