CHINA CHEN
4880 SUN CITY CENTER BLVD, Sun City Center FL 33573 · 813-633-6787
Last inspected Feb 17, 2026 · 8 visits since September 2023
APR 24
AUG 24
MAR 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026015673 | Feb 17, 2026 | Mar 31, 2026 | $200 |
Inspection history
8 visits, newest first
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Establishment has a non food contact surface chlorine sanitizer. Manager got approved food contact chlorine bleach at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62 F, cooked chicken wings 70 F both sitting on counter next to fryers. Manager states they were sitting there for 30 minutes. Manager placed items in reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Show the remaining 8 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on plastic forks. Employee removed at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Employee removed at time of inspection.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled.
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 73 F, cooked noodles 52 F on counter. Employee placed in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
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 not date marked.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
Food storage container/container lid cracked or broken. Flour container lid cracked.
Food stored on floor. Oil on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in 3 compartment sink.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler and walk in cooler not date marked.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on dry storage shelf.
Food stored on floor. Containers of meat on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 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. Employee touched phone then began to grab containers of chicken without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 74 F, Broccoli 74 F, Chicken 76 F on counters. Employees placed in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler and walk in cooler not date marked.
Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on dry storage shelf.
Employee eating in a food preparation or other restricted area. Observed employees eating in food prep area.
Food stored on floor. Containers of meat on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. Fried chicken in card board box.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler on cook line. Raw chicken over cut vegetables in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 68 F- retemp 41 F in walk in cooler, operator placed in reach in freezer. Chicken wings 69 F- retemp 59 F,, broccoli 77 F- retemp 57 F on counter, operator placed in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs not date marked in reach in cooler on cook line. Multiple food items in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in soy sauce.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on dry storage shelf.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler near register.
Food stored on floor. Oil on floor on cook line. Multiple food items on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on side of tray.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in pork in walk in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables, operator removed at time of inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near 3 compartment sink.
Apr 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cut celery in walk in cooler. Raw chicken over cooked pork in reach in freezer. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 62 F, chicken 64 F on counter, operator placed in reach in cooler. Priority: High Priority
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, and egg rolls in walk in cooler not date marked. Priority: Intermediate
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Priority: Basic
Observed: Food not stored at least 6 inches off of the floor. Onions and other produce on floor in walk in cooler. Priority: Basic
Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, operator removed at time of inspection. Priority: Basic
Observed: Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. **Repeat Violation** Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Priority: Basic
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. Chicken in cardboard box.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 59 F on counter, operator placed in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Handwash sink used for purposes other than handwashing. Observed operator fill up bowl with handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler not date marked.
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler above sauces near register.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler, operator removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Sauce on floor across from walk in cooler. Broccoli on floor in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk in cooler. Raw chicken and beef over frozen peas and carrots in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 73 F on counter, operator placed in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up a bowl with water.
Bowl or other container with no handle used to dispense food. Bowl with no handle in msg.
Cutting board has cut marks and is no longer cleanable. On cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating at prep table.
Food stored on floor. Oil on floor throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer across from register.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken on counter.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons not all facing the same direction next to register.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter though out kitchen.
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.