CHINA GARDEN
209 KEY DEER BLVD, Big Pine Key FL 33043 · 305-872-8861
Last inspected Apr 22, 2026 · 8 visits since November 2023
FEB 24
JAN 25
APR 25
JAN 26
APR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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
8 visits, newest first
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. Raw beef stored over broccoli in walk-in cooler
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. BiZheng
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, noodles,in walk-in cooler not dated marked
Apr 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in refrigerator, cooked beef, cooked chicken in walk-in cooler is not date marked
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine in dishwasher. Triple sink must be set up to sanitize clean dishes
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink chlorine @100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in refrigerator
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in refrigerator, cooked beef, cooked chicken in walk-in cooler is not date marked
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.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing Triple sink will be used to sanitize dishware
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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, chicken in refrigerator not date marked. In walk-in cooler cooked chicken, pork not date marked
Bowl or other container with no handle used to dispense food. In rice
Ceiling tile missing.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Painted Wood cabinet door used as shelf on cook line
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw ground sausage stored over/not properly separated from ready-to-eat cooked chicken in the walk-in coolerrelocated under cooked beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47*F - Cold Holding); Beef (47*F - Cold Holding); Poultry (47*F - Cold Holding) all TCS food was removed from the lift lid unit and relocated to the walk-in cooler to rapidly cool down and leafy greens (75*F - Cold Holding);
Employee washed hands in a sink other than an approved handwash sink.
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.
Nonfood-grade basting brush used in food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.in the walk-in cooler cooked chicken, shrimp, pork not date marked
Bowl or other container with no handle used to dispense rice
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The lift lid cooler on cook line holding TCS foods is not cold holding @41F or below.
Employee preparing food in customer section of dining area.
Reuse of single-service or single-use plastic bags. Observed used plastic bags stored inside of raw poultry boxes in the walk-in freezer. All single service used bags were discarded during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Wood food-contact surface not properly sealed. Wood shelving over prep table holding food has peeling paint and is not sealed
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine at 0 ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. At newly installed hand wash sink. No paper towels in men's bathroom.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice
Employee preparing food in customer section of dining area.
Food stored on floor in the walk-in freezer
No handwashing sign provided at a hand sink used by food employees. At newly installed handwash sink
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked rice cooked noodles in lift lid cooler on cookline not date marked. Cooked chicken in walk-in cooler not date marked
In dining room Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food, raw chicken stored over or with unwashed produce, broccoli in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked poultry sitting in container on cookline table 51F cook put chicken in walk-in cooler to cool.
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.
Handwash sink missing in food preparation and cook line area. Non approved Existing plans show hand wash sink near cook line and mop sink. Only one handwash sink in the kitchen is installed in dish area. There is No handwash sink for food prep or in cookin area.
Handwash sink not accessible for employee use at all times. Shelf installed over handwash sink interferes with access to sink
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked rice cooked noodles in lift lid cooler on cookline not date marked. Cooked chicken in walk-in cooler not date marked
Bowl or other container with no handle used to dispense uncooked rice
Employee drink in a food preparation or other restricted area.
Employee personal items cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation.
In dining room Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance.
No Heimlich maneuver/choking sign posted.
Oil containers stored on floor.
Time/temperature control for safety food thawed in an improper manner.shrimp thawing in standing water directly in triple sink. Shrimp was put into clean container and cold water is running to agitate the surface.
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.