CHINA FUN
11365 BIG BEND RD, Riverview FL 33569 · 8136770388
Last inspected May 7, 2026 · 7 visits since July 2023
JAN 24
SEP 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Observed employee touch cooked chicken with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles and sauces in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli 81 F sitting on counter. Employee states it was there for 10 minutes, employee began to reheat.
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 walk in cooler not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to fryers temped 80 F, ran approximately 2 minutes.
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice and pork.
Food stored on floor. Multiple food items on floor in kitchen and walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 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 grabbed containers of chicken.
Nonfood-grade bags used in direct contact with food. Pork in grocery bag located in walk in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 68 F left on counter, cooked ribs 48 F in reach in cooler. Employee placed in another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 84 F left on counter.
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. Pork and chicken in coolers not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink. Ext to fryers temped 78 F, ran water for approximately 2 minutes.
Bowl or other container with no handle used to dispense food. Bowl with no handle in pork.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink water bottle on prep table.
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.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting over 3 compartment sink.
Food storage container/container lid cracked or broken. Seasoning container lid cracked in dry storage.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and 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 in dry storage.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed stainless steel scrubber in hand wash sink by entrance to kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk vegetables and proteins in walk in cooler at time of inspection.
Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk flour at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on back shelves at time of inspection.
Food stored on floor. Observed soy sauce buckets stored on floor in back room by back door at time of inspection.
In-use tongs stored on equipment between uses. Observed tongs stored on gas pipe to wok station near floor at time of inspection.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
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. Observed employee touch cooked chicken with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 55 F, cut lettuce 78 F on counter, operator placed in reach in cooler at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 90 F, Chicken 84 F on counter, advised operator to reheat.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in reach in cooler and walk in cooler not date marked.
Records/documents for required employee training appear to be falsified. Completion date changed on food handler certification.
Bowl or other container with no handle used to dispense food. Bowl with no handle in pork and rice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on soda.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Food stored on floor. Oil on floor, operator removed at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.
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 sugar and flour.
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.
Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 64 F on counter, operator placed in reach in cooler at time of inspections.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 128 F, chicken wings 88F on counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in reach in cooler and walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in fried rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on 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. Soda on floor near register.
No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
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.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. Pork, wontons and multiple items in walk in freezer nor labeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, shrimp and multiple items in walk in freezer.
Exterior door has a gap at the threshold that opens to the outside at back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers.
Wet mop not stored in a manner to allow the mop to dry.
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 1 high priority.
1 High priority5 Intermediate15 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Bags used to hold pork and other items in walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink.
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. Pork, wontons and multiple items in walk in freezer nor labeled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, shrimp and multiple items in walk in freezer.
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.
Bowl or other container with no handle used to dispense food. Bowl in corn starch.
Cardboard used to line food-contact shelves throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee eating in a food preparation or other restricted area. Drinks on reach in cooler in kitchen. Operator relocated at time if inspection.
Exterior door has a gap at the threshold that opens to the outside at back door.
Food stored on floor. Raw chicken on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in corn starch.
In-use wet wiping cloth/towel used under cutting board on ore table.
No handwashing sign provided at a hand sink used by food employees at handwash sink near three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Chicken in walk in cooler and chicken and wontons in walk in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. On prep tables in kitchen.
Working containers of food removed from original container not identified by common name. Bulk Sugar in 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.