CHINA 1
2661 N ATLANTIC AVE, Daytona Beach FL 32118 · 386-676-0440
Last inspected Jul 29, 2026 · 5 visits since June 2025
JUN 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
4 inspections trending down, 23 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -broccoli 78F, inside pot sitting out at room temperature. Advised to keep cooked broccoli hot/cold or use 4 hour time as public health control with time marked in area noting when removed from heat treatment/pre-cooking. -manager placed on time controls for 4 hours, provided written plan
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (43-46F - Cold Holding); cookedmpork (45F - Cold Holding); egg rolls (43-45F - Cold Holding) inside household refrigerator at the beginning of the cook line. Establishment just opened 30 minutes prior, stated temperatures below 41F at the start of the shift. Product moved to walk in cooler to rapidly chill down. Advised to consider replacing unit for more reliable commercial unit, monitor temperatures as needed. Must be in compliance upon the next unannounced inspection.
Handwash sink not accessible for employee use at all times. -handsink obstruction by garbage can in front
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense food.
In-use knife/knives stored in cracks between pieces of equipment.
Reuse of single-service or single-use articles. -reuse or no.10 cans on cookline for mixtures added to woks during cooking. Advised to provide adequate containers suitable for rigorous warewashing and adequate/proper sanitation of the food contact surface.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over ready to eat food/containers of sauce. -raw shrimp above soy sauce bucket inside walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 90F rested above fryers not under temperature control. Manager stated placed out after initial cooking 1 hour prior. -chicken broth, beef broth, Temperature recorded 90-98F, manager added time from opening/preparation. No written policy available on site for using time as a public health control. Next day callback inspection required to verify compliance. -cooked eggs 80F, manager stated cooked 2 hours prior. Stated intention to use 4 hour time control. Time mark added during inspection
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -commercially processed cooked pork inside walk in cooler not date marked, manager added date
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken inside walk in cooler
Bowl or other container with no handle used to dispense food. -soup container used to dispense soy sauce from bucket
Cardboard used to line nonfood-contact shelves. -lining rack near back door
Employee personal food not properly identified and segregated from food to be served to the public. -personal food stored on top of cooler, prep table next to stored food/held food for the establishment
Food not stored at least 6 inches off of the floor. -soy sauce bucket on floor in front of rice warmer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside/touching garlic powder/pepper on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -plastic spoons inside 70F water next to soup station
Time/temperature control for safety food thawed in an improper manner. -thawed chicken inside sink basin less than 1 hour per manager, 60-65F
Unwrapped single-service utensils for customer self service not presented so that only the handles are touched. -out front, placed inside container
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -broccoli 78F, inside pot sitting out at room temperature. Advised to keep cooked broccoli hot/cold or use 4 hour time as public health control with time marked in area noting when removed from heat treatment/pre-cooking. -manager placed on time controls for 4 hours, provided written plan
Nonfood-grade equipment/surfaces food contact used in food.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food not stored at least 6 inches off of the floor. -sauce buckets, fry oil on floor
Usage of maintenance equipment/tools in areas that may result in cross contamination. -power tools used to mix sauces
Jun 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Exterior door has a gap at the threshold that opens to the outside.
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.