CHINA 88 FOOD INC
4217 NW 16 BLVD, Gainesville FL 32605
Last inspected Feb 5, 2026 · 13 visits since July 2023
JUN 24
SEP 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Priority: High Priority Observed: Roach activity present as evidenced by live roaches found. 1 roach crawling across prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023068460 | Sep 19, 2023 | Jan 23, 2024 | $400 |
| 5--2023055186 | Jul 21, 2023 | Oct 30, 2023 | $400 |
| 5--2022020081 | Apr 5, 2022 | Jul 14, 2022 | $600 |
Inspection history
13 visits, newest first
Feb 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority0 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : Krab in a pan on the back prep table, 61°. This was set out to thaw about 1 hour ago. This was placed back in the walk-in cooler.
Ceiling tile missing. Observed : ceiling tiles missing over the walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed : ceiling tiles and vents are soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed : multiple to go bowls and lids on the cook line, food contact side up. Staff washed hands and gloved up, and inverted all containers.
Show the remaining 6 findings ▾
Current Hotel and Restaurant license not displayed. Observed : 2 non current licenses are posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an unsealed bottle of water over the cook line reach-in cooler.
Equipment in poor repair. Observed : the front line gasket is torn.
In-use wet wiping cloth/towel used under cutting board. Observed : a damp cloth under the cutting board on the prep table, in the kitchen.
Reuse of single-service or single-use articles. Observed : a cut plastic jug with a hollow handle was on the back of house counter next to the rice warmer.
Time/temperature control for safety food thawed in an improper manner. Observed : shrimp, still frozen in a dish pan at the 3 compartment sink. This was placed in the walk-in cooler.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 14 findings ▾
Container of medicine improperly stored. Container of pain pills and neosporin on shelf above reach in cooler on cooks line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (47F - Cold Holding); cream cheese (46F - Cold Holding); noodles (47F - Cold Holding) items in walk in cooler, cooler blowing at 45-46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (47F - Cold Holding); cream cheese (46F - Cold Holding); noodles (47F - Cold Holding) items in walk in cooler, operator stated they just got to restaurant 45 minutes ago, items in cooler overnight, internal thermometer reads 45-46F, see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter Handwash sink, operator placed paper towels by sink.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator stated they ran out bleach last night and ordered for their next truck delivery, operator went to store and bought bleach during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler from yesterday morning, item was thrown away due to temperature abuse.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter.
Bowl or other container with no handle used to dispense food. Cup no handle in sugar bin, operator removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line the ceiling is soiled. Missing 2 ceiling tiles over walk in cooler.
Current Hotel and Restaurant license not displayed. License from 2023 posted at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler on cooks line.
Equipment in poor repair. Interior top of microwave is burnt/disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler handles on cooks line the back side of handles. Sides of fryers and very back part of fryers.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door in the recharge zone.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork in front reach in cooler, manager moved the raw to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic/oil (50F - Cold Holding) item on cart on cooks line, it was just made 30 minutes prior to start of inspection, operator asked if she could put on time as a public health control after she gets paperwork.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior sugar bin soiled. Stained cutting board on back prep table.
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. 1 employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marks for egg rolls, chicken, noodles, and rice but does not have time as a public health control application.
Spray bottle containing toxic substance not labeled. Bottle on floor under Three compartment sink with purple liquid inside.
Bowl or other container with no handle used to dispense food. No handle cup in sugar and cornstarch bins.
Ceiling tile missing. 2 tiles above walk in cooler missing. Ceiling tiles towards back of kitchen with old leak stains on some tiles.
Current Hotel and Restaurant license not displayed. Expired license from 2024 posted on wall by front counter.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple foods on back prep table, manager stated they are employee only foods, spoke to her about putting employee food on the bottom shelf.
Equipment in poor repair. Two cutting boards on back prep table with deep cut marks.
Food stored on floor. Box of chicken on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers of cooks line are soiled. Hood filters above cooks line.
Standing water in bottom of reach-in-cooler. Reach in cooler across from wok station.
Wiping cloth sanitizing solution stored on the floor. In front of Three compartment sink.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In the recharge zone by the back door.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking food had hand on hip/shirt then when both hands were needed he touched the clean utensil handles without first washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained.
Handwash sink not accessible for employee use at all times. 2 bowls in Handwash sink by back door, operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by back door, operator placed new roll at sink.
Spray bottle containing toxic substance not labeled. Spray bottle under Three compartment sink with red/purple liquid no label.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water handle does not work at Handwash sink at front counter.
Bowl or other container with no handle used to dispense food. Cups no handles inside bulk sugar and corn starch located in back storage area, operator removed cups.
Ceiling/ceiling tile shows damage or is in disrepair. On the backside above walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above reach in cooler in cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Markers and books on table above container of crisps in front storage area.
Equipment in poor repair. Walk in cooler shelving the finish is coming off exposing rust. Cutting board on prep table with cut marks/grooved.
Evidence of employee eating in food preparation, food storage or warewashing area. Empty plate of food and utensils on table above canned beverages in storage area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under shelf by Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk containers. Reach in cooler gasket soiled behind front counter.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from wok station.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature, operator placed item in sink with cold water running on it.
Jun 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Smiley face Togo bags containing raw meat inside walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over red sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil (64F - Cold Holding); cooked general tso sauce (61F - Cold Holding) spoke to operator about either keeping food in cooler or adding to time as a public health control application. Operator placed items in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler racks on cooks line. Stained cutting board on prep table.
Handwash sink used for purposes other than handwashing. Cup and spoon in Handwash sink at front counter. Employee moved item.
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. One employee taking orders at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler, operator stated item was cooked 2 days prior.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles stained and some are missing towards the back of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink container on top of reach in cooler on cooks line.
Employee eating in a food preparation or other restricted area. On top of prep table at back of kitchen multiple employee food and drinks, spoke to manager about moving employee eating area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of cigarettes on shelf above reach in cooler.
Food stored on floor. Boxes of food items on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior flour container on bottom shelf of prep. Soiled reach in cooler gasket on cooks line.
Standing water in bottom of reach-in-cooler. Inside reach in cooler on cooks line.
Stored food not covered. Large pieces of meat in walk in freezer, employee covered with wrap.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in Three compartment sink, operator turned on cold running water.
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler.
Ceiling tile missing. Above dry storage/ walk in cooler area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on canned sauce. Drink on prep table on cooks line. Operator moved all drinks.
Floor soiled/has accumulation of debris. Under fryers.
Food stored on floor. Sauces under shelf at prep area. Item on floor in walk in freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf/pallet in walk in freezer holding food off of floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk containers on bottom shelf in back dry storage area. Reach in cooler gaskets soiled on cooks line. Walk in freezer gasket and door jam.
Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water on prep table, operator placed in sink under running cold water.
Sep 20, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Priority: High Priority Observed: 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ No change.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Administrative determination recommendedRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate12 Basic
Show 21 findings ▾
Priority: High Priority Observed: 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/
Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked broccoli (83F - Cold Holding) at room temperature on cooks line, operator discarded, spoke to operator about placing on time as a public health control.
Priority: High Priority 1 Observed: Non-food grade paper/paper towel used as liner for food container. Paper menus used to line containers of cooked foods in walk in cooler and reach in cooler on cooks line.
Priority: High Priority Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes/utensils not sanitizing dishes.
Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler near front counter. Raw eggs under raw chicken in walk in cooler. Operator moved items to correctly reflect safe food storage.
Priority: High Priority Observed: Roach activity present as evidenced by live roaches found. 1 roach crawling across prep table.
Priority: High Priority Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 7 on top of soy sauce container, 6 under hot water heater, and 3 on shelf holding bulk sugar and corn starch.
Priority: High Priority Observed: Toxic substance/chemical improperly stored. Soap container next to seasonings under prep table, operator moved soap.
Priority: Intermediate Observed: Handwash sink used for purposes other than handwashing. Large plastic container in Handwash sink by back door. Operator removed.
Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Plastic cup used in corn starch.
Priority: Basic Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen area.
Priority: Basic Observed: Single-service articles improperly stored. Opened box of Togo boxes on floor in dry storage area.
Priority: Basic Observed: Standing water in bottom of reach-in-cooler. Reach in cooler across from wok station.
Priority: Basic 4 Observed: Dead roaches on premises. 1 dead on top of flour bulk container.
Priority: Basic 4 Observed: Food stored on floor. Buckets of soy sauce at end of cooks line.
Priority: Basic Observed: Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler near hot water heater.
Priority: Basic Observed: Employee personal food not properly identified and segregated from food to be served to the public. Beverages in reach in cooler on top shelf and next to cooked chicken for public consumption, operator segregated personal drinks and labeled.
Priority: Basic Observed: Equipment in poor repair. Round cutting board with deep cut marks on shelf under prep table. Multiple cracked containers on clean dish rack above Three compartment sink. Plastic container lid in dry storage area cracked.
Priority: Basic Observed: In-use knife/knives stored in cracks between pieces of equipment. 2 knives between prep table and reach in cooler. Operator moved knives.
Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler across from fryer gasket is soiled. Hood filters on cooks line soiled. Bulk seasoning containers soiled.
Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Flour in small container under main prep table no label.
Jul 22, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Priority: High Priority 50-08-7 Observed: 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/
Jul 21, 2023Administrative determination recommendedRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
PriorObserved: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tofu in walk in cooler. Operator moved eggs to the bottom. ity: High Priority
Priority: High Priority Observed: 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/
Priority: High Priority Observed: Rodent activity present as evidenced by rodent droppings found. Observed approximately 9 droppings under tables in back dry storage area, 4 under and around Three compartment sink area, and 2 on floor under shelves in front dry storage area.
Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in prep area.
Priority: Intermediate Observed: Handwash sink used for purposes other than handwashing. Large bucket on top of Handwash sink by back door, operator moved.
Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Bowl in sugar bin on dry storage shelf.
Priority: Basic Observed: Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler 2 tiles in disrepair.
Priority: Basic Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Priority: Basic Observed: Dead roaches on premises. 1 dead roach in front dry storage area.
Priority: Basic Observed: Equipment in poor repair. Gaskets torn in reach in cooler across from stove.
Priority: Basic Observed: Faucet/handle missing at plumbing fixture. Hot water handle not working properly at front counter Handwash sink.
Priority: Basic Observed: Food stored on floor. Soy sauce and oil at the back of kitchen. Case of chicken on floor in walk in freezer.
Priority: Basic Observed: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, nonabsorbent, smooth and easily cleanable. Wooden shelf across from the large smoker oven.
Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer gaskets. Hood filters on cooks line. Walk in cooler shelves soiled.
Priority: Basic Observed: Stored food not covered. Breaded shrimp and eggrolls in walk in freezer not covered. Operator covered.
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.