APOLLO BEACH CHINA 1 INC
5066 N US HWY 41, Apollo Beach FL 33572 · 813-296-7361
Last inspected Apr 13, 2026 · 6 visits since October 2023
FEB 24
AUG 24
MAR 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching lettuce with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 64 F, raw bean sprout 65 F sitting out on counter. Manager states it was there for 1 hour. Manager placed items in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice container lid soiled.
Handwash sink not accessible for employee use at all times. Pot in hand wash sink next to back door, manager removed at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, employee removed at time of inspection.
Show the remaining 4 findings ▾
Food stored on floor. Sauce on floor on cook line, employee removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of chest freezer soiled.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink near register.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, manager removed at time of inspection.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bean sprouts 57 F, Cooked chicken 58 F on counter on cook line. Manager placed in walk in cooler.
Handwash sink not accessible for employee use at all times. Utensils in hand wash sink. Employee removed at time of inspection.
No soap provided at handwash sink. At hand wash sink next to 3 compartment sink. Manager replaced at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls, and other food items not date marked in reach in cooler and walk in cooler. Manager began date marking at time of inspection.
Bowl or other container with no handle used to dispense food. Container with no handle in rice, employee removed at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drinks drink on prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Food stored on floor. Fryer oil and sauces on floor, manager removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink next to 3 compartment sink. Manager placed container under hand wash sink to catch water.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Food placed in soiled container/equipment. Chicken in cardboard box, employee removed at removed at time of inspection.
Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Rangoon in reach in cooler. Employee placed raw chicken to the bottom.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching lettuce with bare hands.
Nonfood-grade bags used in direct contact with food. Meat in grocery bag in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked pork in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 73 F, chicken 69 F, pork 48 F- retemp 43 F, chicken 45 F- retemp 42F on counter and in reach in cooler. Operator placed in the cooler and on ice at time of inspection.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, and other items not date marked in reach in cooler near fryers.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Cutting board has cut marks and is no longer cleanable. Small cutting board.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above 3 compartment sink.
Food stored on floor. Pork and on on floor, operator removed pork at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction near register.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator placed in sanitizer bucket at time of inspection.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer next to walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 F on counter, operator placed in reach in cooler. Rice 44 F in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 114 F on counter, operator began to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Operator replaced cutting board at time of inspection.
Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up sanitizer bucket.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in reach in cooler not date marked. Rice and chicken in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Operator replaced cutting board at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table. Operator removed at time of inspection.
Food stored on floor. Sauce and oil on floor throughout kitchen.
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 rice in dry storage, operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door handle soiled.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler, operator removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 74 F, egg rolls 71 F on counter, operator placed in walk in cooler at time of inspection.
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. Sent to operator at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl the no handle in rice.
Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, employee removed at time of inspection.
Food stored on floor. Soy sauce on floor, operator removed at time of inspection.
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 rice in dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Next to wok.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.