CHINA 1 CHINESE FOOD
2703 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352.867.8700
Last inspected Apr 1, 2026 · 9 visits since August 2023
JAN 25
MAY 25
OCT 25
MAR 26
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021012186 | Jan 6, 2021 | Apr 23, 2021 | $400 |
Inspection history
9 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the kitchen area, yellow rice 103F per manager rice was cooked around 11:00 am and left out on prep table, also another container with rice at 66F left at room temperature since 11:00am, per manager rice was cooked at 12:00.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment opened and operating without a license.
Nonfood-grade containers used for food storage - direct contact with food. Cardboard boxes used to stored cooked chicken, Manager removed the chicken from cardboard during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer behind main line, raw beef above opened container of cooked pork, Manager moved.
Show the remaining 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Hot holding soup with dead roach inside
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the kitchen area, yellow rice 103F per manager rice was cooked around 11:00 am and left out on prep table, also another container with rice at 66F left at room temperature since 11:00am, per manager rice was cooked at 12:00.
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. At rhe cook line, bean sprouts, cut cabbage and cooked broccoli no time marked, Manager marked
Spray bottle containing toxic substance not labeled. At the storage area, spray bottle with blue liquid not labeled, manager labeled glass cleaner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with food debris and build up of food.
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee at the register handling money and immediately after started serving food in single service.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer, raw beef stored above cheese wontons
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, rice 54F per employee rice moved 20 minutes ago, employee moved to walk-in cooler. Reach-in cooler at the cook line, shrimp 45F, pork 45F vegetables 46, all food moved to freezer to dropped temperature down, food reached 42F.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Reach-in cooler near front counter, pork time marked 1:00pm - 5:00pm 03/08/2026.
Handwash sink used for purposes other than handwashing. Handwash sink near back door container inside sink, employee moved.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ NO manager onsite, total of four employees working with food at inspection time.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees at the cook line.
Spray bottle containing toxic substance not labeled. At the root counter, spray bottle with blue liquid not labeled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles, also some tiles with water marks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food residue.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, (make table).
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of peppers stored above container of cooked chicken
Wiping cloth sanitizing solution stored on the floor. Underneath triple sink.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee turned water on, rinsed hand, turned off the water, applied soap rubbed hands for less than 10 seconds opened the water, removed soap, turned off water with bare hands and dried hands with paper towel. Also female employee rubbed hands for less than 10 seconds. Inspector explained the correct way to wash hands and provided a digital copy of the instruction.
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw pork went to walk-in cooler and portioned (bare hands) cooked shrimp, inspector instructed to heat shrimp and wash 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. Female employee touched with bare hands cooked chicken, chicken heated to 201F, also male employee portioned cooked Cold shrimp with bare hands after handling raw pork, inspector instructed to heat shrimp to 145F, shrimp heated to 158F.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cut vegetables.
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. At the cook line, raw shell eggs, cooked chicken wings, cooked chicken, cooked broccoli, cooked noodles, cut cabbage and beans sprouts missing time marked, Manager time marked from 11:00am.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food (chicken, noodles, pork, egg rolls, fried chicken and fried pork) in walk-in cooler no date marked, per manager food cooked 10/07-09/25.
Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk bins, employee moved.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the kitchen area.
Employee with no hair restraint while engaging in food preparation. For two male employees
Food stored in a prohibited area. At the front counter area, opened container of crispy noodle facing dining area, Inspector instructed to moved container.
Food stored on floor. At the cook line, oil jug on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also side of cooking equipment with grease build up and hood filters.
Stored food not covered. In walk-in cooler, chicken on first top shelf
Time/temperature control for safety food thawed in an improper manner. In triple sink, raw shrimp thawed in standing water, employee opened water.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, manager moved to bucket.
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Container of medicine improperly stored. 3 bottles of medicine on shelf above bulk seasoning bins, operator moved.
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 chicken over raw beef in reach in freezer both items removed from original package.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in Three compartment sink chlorine tested over 200ppm, operator added water 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler cooking equipment near front counter.
Bowl or other container with no handle used to dispense food. Bowl in sugar no handle, employee removed bowl.
Ceiling/ceiling tile shows damage or is in disrepair. One ceiling cracked tile by hood system on cooks line. Multiple acoustic ceiling tiles unsealed throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cooling chicken and bulk seasoning bins.
Floor soiled/has accumulation of debris. Under shelving in the back storage area.
Food stored on floor. Buckets of food (bean sprouts, chicken, sauce) on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at the front of cooks line.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on back prep table, operator moved to walk in cooler.
Water leaking from pipe and/or faucet/handle. At Three compartment sink.
Jan 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the front counter area handling money and card started serving food without washing his hands.
Nonfood-grade bags used in direct contact with food. Freezer near front counter, food in direct contact thank you bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer near front counter, wonton tray stored below raw shrimp, manager moved.
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. Inspector provided a digital copy during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near back door.
Employee eating in a food preparation or other restricted area. At the prep area, male personnel eating on prep table next to cutting board with beef.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, multiple employee items, stored above rice bags.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the front and near back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves with food debris and build up.
Reuse of single-service or single-use articles. At the cook line, used gloves in direct contact with chicken.
Time/temperature control for safety food thawed in an improper manner. In front of triple sink, raw pork in standing water at room temperature (61F), manager moved to walk-in cooler.
Working containers of food removed from original container not identified by common name. At dry storage area, multiple containers not labeled (flour, MSG, sugar or salt).
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Employee switched from working with raw food to clean utensils food without washing hands. Employee handled raw chicken in prep sink and proceeded to handle to go boxes on cook line without washing hands. Manager had employee wash hands and discard boxes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves for equipment next to walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Food stored on floor. Container of chicken stored on floor in front of three compartment sink. Employee placed container on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of kitchen reach-in freezer. Gasket of reach-in cooler across from cook line fryer.
Screen in door torn/in poor repair. Back door to kitchen.
Single-service articles not stored inverted or protected from contamination. To go container lids on kitchen shelf. Manager turned lids over.
Stored food not covered. Crispy noodles stored on shelf next to kitchen reach-in freezer.
Worn, torn and/or soiled floors/carpeting. Floor behind kitchen reach-in freezer.
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands Female employee at the front counter area, took money and credit card from multiple customers and immediately after started handling cleaned containers and served ready to eat food.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cleaning and working at the triple sink, started wearing gloves to transfer chicken to a different container, Male employee never washed his hands. Operator addressed situation with employee.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the prep area, picked dirty container from sink, rinsed and started using container for cooked chicken, Inspector addressed situation, employee moved back container to sink and placed chicken on a cleaned tray. Inspector explained the sanitization process.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm, manager diluted to 50-100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the front line, chicken wing no date marked, manager dated 01/08/24
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, observed wooden spoon handle touching crispy noodles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables.
Working containers of food removed from original container not identified by common name. Multiple containers not labeled (sugar, salt and flour bins).
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. At the front counter area, medicine and other personal items stored above sauces packets.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee arrives and started working with food, inspector instructed to washed his hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed container with raw beef in three co apartment sink, no soap and no sanitization occurred, Inspector addressed situation and instructed to set up three compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shell eggs 57F, Manager will placed on time.
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. Inspector provided a digital copy.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No form available, inspector provided a digital copy
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the front line, pork, fried chicken and roast chicken no date marked, Per manager items were cooked 08/19-20/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above food and prep tables, manager moved.
Employee with no hair restraint while engaging in food preparation. Two male employees no hair restraint, employees started wearing paper hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled, also handles of equipment. Observes metal shelves next to walk-in cooler heavily soiled with grease build up and dust.
Water leaking from pipe and/or faucet/handle. Handwash sink at the front area, also mop sink and three compartments sink faucet.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables.
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.