CHINA CHEF
2159 EVERGLADES LANE, The Villages FL 32163 · 352-571-5258
Last inspected May 29, 2026 · 6 visits since December 2023
APR 24
OCT 24
FEB 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach-in cooler at the from line, chicken wings cooked today and started cooling down around 11:00am, at 2:28 temperature was 73F, food stored in plastic deep half covered container.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the from line, chicken wings cooked today and started cooling down around 11:00am, at 2:28 temperature was 73F, food stored in plastic deep half covered container.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee came from outside and started handling cleaned utensils inside food container, no hand washed occurred.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above portioned lemonade (drink).
Show the remaining 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, per manager chicken moved from cooler at 11:00 am and left at room temperature, chicken 82F and 83F, inspector provide time as a public health control form. Per manager chicken will be discarded at 3:00
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler and cook line, multiple bags with cooked chicken and cooked pork not dated, per manager food was moved from freezer 05/27-28/26.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on prep table
Food storage container/container lid cracked or broken. Containers with cracks.
Food stored on floor. On cook line, oil jugs on floor, manager moved.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Front line, tongs handles touching chicken and ribs, manager removed the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold like substance.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed peppers stored above cut vegetables and cooked chicken
Wiping cloth sanitizing solution stored on the floor. At the front area, blue buckets with sanitizer solution and towels on floor.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats
Nonfood-contact surface soiled. Walk in cooler shelves
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken in walk in cooler
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler
Equipment in poor repair. Interior or rice warmer pot damaged/scratched
Food stored on floor. Multiple sauce buckets in cook line area. Operator corrected
Nonfood-contact surface soiled. Walk in cooler shelves
Time/temperature control for safety food thawed in an improper manner. Pork and chicken on prep table with no running water. Employee moved to walk in cooler.
Oct 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in reach in cooler. Operator corrected shelves
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wontons in walk in cooler pulled from freezer this morning
Nonfood-contact surface soiled with food debris. Walk in cooler shelves
Working containers of food removed from original container not identified by common name. Bulk cornstarch/flour bins
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 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. Operator is using unapproved chlorine sanitizer. Operator purchased approved sanitizer during inspection.
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. Emailed digital copy to operator
Handwash sink not accessible for employee use at all times. Multiple items stacked in hand wash sink at cook line. Operator cleared sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats and egg rolls
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
Time/temperature control for safety food thawed in an improper manner. Frozen chicken in 3 compartment sink no running water. Operator turned water on.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants, touched clean utensil without hand wash.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on top of reach in cooler. Operator moved eggs into reach in cooler.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has form printed but not filled out
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage on top shelf of prep table
Equipment in poor repair. Interior pot of rice warmers scratched
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.