CHINA GARDEN

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed bags of cooked chicken stored in walk-in freezer - From follow-up inspection 2026-03-24: Is there frozen chicken to go bags and walk-in freezer Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-24: 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. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All Safe Staff food handler certifications expired - From follow-up inspection 2026-03-24: Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-24: 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. Admin Complaint

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2026-03-24: Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Employee eating in a food preparation or other restricted area. Open drink on prep table

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on cutting board.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Food stored chicken pieces in reachin freezer Warning - From follow-up inspection 2025-01-14: Food stored chicken pieces in reachin freezer Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Pint container in potato starch Warning - From follow-up inspection 2025-01-14: Pint container in potato starch Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reachin cooler and prep table. Warning - From follow-up inspection 2025-01-14: Knives between reachin cooler and prep table. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. expired 2/1/24 Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Storing lids in back hand washing sink

Basic - Bowl or other container with no handle used to dispense food. Using can in bulk rice as scoop Using quart container as scoop in corn starch

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Bowl or other container with no handle used to dispense food. Using pint container as scoop Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 78 F and egg rolls 69F. We discussed time/temp control for food safety. Operator time the products. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Using pint containers for scoop in bulk items ex corn starch, rice and sugar

Basic - Food stored on floor. Bag of food stored on floor in walk-in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Men Bathroom

Basic - Single-service articles improperly stored. Black food containers stored on floor in backroom and in hallway.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles

Basic - Floor soiled/has accumulation of debris. Grease on floor under cooking equipment

Basic - Food stored on floor. Chicken in walk-in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Storing lids in hand washing sink. Lid was removed from sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Using pint container in bulk items as scoop ex sugar, rice and corn starch Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above table by mop sink Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Several cases of food stored on floor in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives being stored between maketable and table on cookline. Employee removed knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers must be labeled. Ex corn starch

High Priority - Container of medicine improperly stored. Container of burn cream on cook line.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle raw chicken then drink from water bottle and then proceeded to cook line and began preparing food order. Employee then proceeded to wash hands in three compartment sink for less than 20 seconds.

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in to go bag in reach in freezer

High Priority - Nonfood-grade hose conveying potable water. At steam well

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook Line: pork egg rolls (61F - Cold holding); lo mein noodles (47F - Cold Holding). Manager created time sheet for marking and emailed time as a public health control form to operator. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens rest room, or soap

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

Basic - Bowl or other container with no handle used to dispense food. Observed 4 bowls and one can in seasoning and rice in dry storage

Basic - Ceiling tiles missing in back storage area, and multiple ceiling tiles are soiled and not smooth and easily cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of red bull on cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cake in reach in cooler. Manager removed. Corrected On-Site

Basic - Food stored on floor. Observed bags of rice on floor in dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and side of reach in freezer soiled

Basic - Reuse of single-service or single-use articles. Observed chicken base container being reused to store cut produce. Observed jug cut and used as a rice scoop

Portable fire extinguisher is inaccessible. For reporting purposes only. K class extinguisher blocked by prep table on cook line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen above cook line

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator preparing food with a watch on.

Basic - Food stored on floor. Observed cooking oil on the floor near rear exit of the establishment. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed SS not inverted on food shelf in food preparation area. Operator inverted items when prompted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bagged shrimp sitting in a container with room temperature water. Operator placed in walk in cooler for proper thawing from frozen state. Corrected On-Site