CHINA 1
2655 N ATLANTIC AVE, Daytona Beach FL 32118
Last inspected Jan 10, 2025 · 5 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
JAN 24
JUL 24
JAN 25
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 used bare hands to handle cut produce inside makeline cooler across from grill
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019043656 | Jul 10, 2019 | Sep 18, 2019 | $200 |
Inspection history
5 visits, newest first
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tile shows damage or is in disrepair. -storage room near chest freezers
Cove molding at floor/wall juncture broken/missing.
Ice buildup in reach-in freezers.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
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 touched soiled rag while engaging in scooping food at cook line -employee handled cell phone and returned to cook line handling food without washing hands
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 used bare hands to handle cut produce inside makeline cooler across from grill
Food-contact surfaces not being sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef stored above cooked pork inside stand up freezer on cookline, removed from commercial packaging
Stop Sale issued due to food not being in a wholesome, sound condition. -duct tape repaired handled utensils resting inside pan of noodles in back
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, chicken, cut cabbage inside walk in cooler.
Cardboard used for food-contact. -cardboard box used to drain grease from fried strips
Ceiling/ceiling tile shows damage or is in disrepair. -storage room near chest freezers
Cove molding at floor/wall juncture broken/missing.
Duct tape used to repair nonfood-contact surface. -duct tape used for handle on utensil
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on prep table on cook line
Floor soiled/has accumulation of debris. -dry storage room -cookline behind equipment on both sides
Food contaminated by unsanitized equipment or utensil. See stop sale.
Food stored on floor. -bucket of soup on floor at cook line
Ice buildup in reach-in freezers.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Open dumpster lid.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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. -fresh cut garlic mixed with oil, manager added time.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked pork
Bathroom door left open other than during cleaning or maintenance.
Cardboard used to line nonfood-contact shelves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones stored on shelf next to plastic wrap and above prepared food
Food stored on floor. -raw chicken inside walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks
Objectionable odors in bathroom or other areas of the establishment.
Open dumpster lid.
Standing water in bottom of reach-in-cooler. -short cooler on cook line
Utensils in poor condition. -fork used for noodles
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate18 Basic
Show 27 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -blue plastic bins used for direct contact with dugar/
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw poultry stored above raw beef in ziploc bags inside stand up freezer on cook line
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. -cut cabbage, noodles on cook line sitting at room temperature. Manager added time
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked rice from day prior, 93F after 1.5 hours. Manager reheated to 165F.
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.
Handwash sink not accessible for employee use at all times. -buckets of sauce stored in front of hand sink
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -no 10 cans reused for scooping food
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile around vent stack at water heater -ceiling tiles in storage area in back
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while prepping/cooking
Equipment in poor repair. -door to stand up freezer in back
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -under mop sink, next to freezer
Food not stored at least 6 inches off of the floor. -cases of fryer oil in prep area -onions on floor of walk in
Hood filter gap from automatic fire suppression/exhaust system. -gaseous odor present
Ice buildup in reach-in freezer. -storage area, chest freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -smoker vent connected to hood -gaskets to refrigeration equipment
Reuse of single-service or single-use articles. -no 10 cans reused to store in use utensils on cook line. These cans are not reusable due to ridges/design/construction materials.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools kept on rack next to food/supplies
Time/temperature control for safety food thawed in an improper manner.
Time/temperature control for safety food thawed in standing water -raw chicken wings thawed in standing water, partially frozen 32-54F for 1 hour
Wall soiled with accumulated grease, food debris, and/or dust. -area behind smoker/water heater -adea in prep hallway above table
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken left on top of soy sauce bucket
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.
Handwash sink not accessible for employee use at all times. -buckets in front of hand sink on cook line
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooke pork
Cardboard used to line food-contact shelves. -inside walk in
Dead roaches on premises. -1 dead roach on top of smoker on cook line
Floor soiled/has accumulation of debris. -grease build up on cook line and near water heater
Food not stored at least 6 inches off of the floor. -buckets of sauce in hallway -cut onions on floor inside walk in cooler
Grease recycling container overflowing/spillage onto ground.
Ice buildup in reach-in freezers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top exterior of smoker
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.