CHINA
755 E THIRD AVE, New Smyrna Bch FL 32169 · (386)409-8866
Last inspected Jul 31, 2026 · 8 visits since September 2023
JUL 24
JAN 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dented/rusted cans present. 1 badly dented can of soy sauce separated for return
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw chicken, beef, eggs over sauces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wontons 45F, 46f, cooked chicken 44F, glass door cooler. Operator adjusted
Food-contact surface soiled with food debris, mold-like substance or slime. - utensils in a pot above rice area
Show the remaining 6 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Cookline
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
Food stored on floor. Oil containers
Gaskets in poor repair. Bottom right cookline cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside and front of cookline - speed rack ledges
Shelving/racks in poor repair. - Walk in cooler shelving rusted. - coated wire racks used for egg rolls rusted, coating coming off
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Rae meats over sauces walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter Mixer head Meat processing equipment interior operator removed to soak
Handwash sink not accessible for employee use at all times. Box stored on a stool in front of handsink
No soap provided at handwash sink. Front handsink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, chicken, pork
Ceiling/ceiling tile shows damage or is in disrepair. Water damage
Employee personal food not properly identified and segregated from food to be served to the public. Freezer
Floor soiled/has accumulation of debris. Cookline
Food stored on floor. Oil containers under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, beef, chicken over sauces and cut veggies in walk in cooler
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. Chicken over beef and shrimp
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepsi cooler egg roll 45F, dumplings 46F, bottom half of cooler. Operator relocated to another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior mixer Interior meat cutter
Handwash sink used for purposes other than handwashing. Holding scrubber front counter
Bowl or other container with no handle used to dispense food. In sauce
Cardboard used to line nonfood-contact shelves. Bottom cookline shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones over dry storage
Equipment in poor repair. Wire egg rolls racks rusted, coating peeling off.
Floor soiled/has accumulation of debris. Under three compartment and cooking equipment
Food stored on floor. Oil containers under cookline equipment
Light not functioning. Over three compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking area, under steam table, between equipment
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Nonfood-grade bags used in direct contact with food. Pork
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked dumplings, reach in cooler corrected on site - raw sausage over produce, walk in cooler
Handwash sink used for purposes other than handwashing. Front hand sink used to hold sponge
No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom
Floor soiled/has accumulation of debris.
Food stored on floor. Oil containers under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around woks on the line, hood filters
Old food stuck to clean dishware/utensils. On pans air drying
Stored food not covered. Dry storage items
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over veggies walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut bok choy 83F. Out for two hours per operator. returned to cooler.
No soap provided at handwash sink. Front hand sink
Bowl or other container with no handle used to dispense food. In walk in cooler 5 gallon containers
Ceiling/ceiling tile shows damage or is in disrepair. Water damage to ceiling tiles, sagging by hot water heater, mold like substance on ac vent
Cleaned and sanitized equipment or utensils not properly stored. Under hand sink in back area
Employee personal food not properly identified and segregated from food to be served to the public. freezer
Equipment in poor repair. Wire basket for egg rolls
Floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.underside of mixer
Working containers of food removed from original container not identified by common name. Salt/sugar
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 8 high priority.
8 High priority3 Intermediate8 Basic
Show 19 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. Cell phone to cookline and clean equipment. Discussed with operator.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soiled utensils left over from previous day on cookline. Directed operator to make sure they are cleaned before use. Employee washed but did not sanitize.
Nonfood-grade bags used in direct contact with food. Raw chicken in the freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw ground sausage, over spring rolls and green onions
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler chicken and beef over sauces
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cabbage, shredded in sauce, 47F in the middle, walk in cooler overnight,
Toxic substance/chemical improperly stored. Wd40 over dry storage and single service storage
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. New employee with no food handler training
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to rice cooker
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on bottom prep table next to dry mustard
Equipment in poor repair. Wire racks for eggs rolls soiled and coating peeling
Floor soiled/has accumulation of debris. Heavy soil along walls, under equipment. Throughout
Food stored on floor. Oil, cookline
In-use knife/knives stored in cracks between pieces of equipment. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelves, sides of shelving, sides of tables, bottom cookline, dry storage shelving, shelf under handsink, mixer, interior bustubs holding clean equipment, air drying area, walk in cooler shelving
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of Togo containers in men's room
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen chicken bones in Togo bags
Raw animal food stored over/not properly separated from ready-to-eat food. - Walk in cooler: Raw chicken over cut celery, raw shrimp and beef over sauce, raw fish over cut onions - reach in freezer, raw chicken over cooked spring rolls cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out and returned to glass door cooler per operator: egg rolls 50F and 46F, chicken 47F. Moved to another unit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Won ton 118F in warming unit not up to temp (116F). Reheated to 165F
Toxic substance/chemical improperly stored. Wd40 over dry storage
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.
No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom
Accumulation of soil residue on food contact surface. - Food containers on cookline soiled with black residue in crevices and on top - mixer head soiled. Operator removed to soak - soil residue in clean containers air drying -
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Under hand sink next to three compartment sink
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Flip flops on bottom prep table shelving corrected on site - in dry storage area
Equipment in poor repair. - Wire baskets holding egg rolls soiled with food residue, coating peeling off, rusted.
Floor soiled/has accumulation of debris. Next to reach in freezer, along walls and under equipment.
Food stored on floor. Plastic oil containers on cookline
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline bottom shelving - sides of equipment
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.