CHINA GARDEN
1058 N TAMIAMI TRL STE 115, Sarasota FL 34236 · 941-955-8885
Last inspected Jul 28, 2026 · 7 visits since September 2023
AUG 24
JAN 25
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 21 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. Emailed handouts to the operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 5 cans of bean sauce dented at the seams. Owner placed the cans aside for a refund.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work then handled clean equipment without washing their hands Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken removed from the commercial packaging stored over cooked pork in the walk in freezer. Owner placed the chicken below the pork.
Toxic substance/chemical improperly stored. Gallon of bleach stored next to cooking oil on a shelf next to the cook line. Owner removed the bleach.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings though out the kitchen.
Equipment in poor repair. Gaskets on the stand up reach in cooler next to the cook line torn.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Owner replaced the sanitizer, new reading 50ppm chlorine.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 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 handled raw chicken the clean equipment without washing their hands. Employees removed the equipment to be sanitized and washed their hands.
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed an employee wash a pan in the three compartment sink then place the pan on the clean drying shelf without sanitizing the pan. Employee removed and sanitized the pan.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed cabbage in the reach in cooler on the cook line. Owner removed the eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee removed the can opener to be sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and eggs rolls stored in the walk in cooler with no date mark. Owner stated the items were cooked on 10/21. Owner placed a date mark on the items.
Cardboard used to line nonfood-contact shelves. Cardboard lining a dry storage shelf in the kitchen. Employee removed the cardboard.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Though out the kitchen.
Food stored on floor. Containers of soy sauce stored on the floor in the kitchen. Employee placed the items on a shelf.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed cabbage. Employee washed the cut and uncut cabbage.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used the restroom, stated they washed their hands in the bathroom but failed to washed their hands again in the kitchen before returning to work and handing clean equipment. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in the stand up reach in cooler on the cook line. Owner placed the raw chicken below the cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean Sprouts (74F - Cold Holding) stored at room temperature on the cook line.Owner stated the sprouts were stored at room temperature for approximately 30 minutes. Owner placed the sprouts in a reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink. The employee was informed and properly washed their hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of the meat grinder soiled. Owner removed, dismantled and cleaned the meat grinder.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings though out the kitchen.
Food stored on floor. Containers of soy sauce stored on the floor in the kitchen. Owner placed the items on a shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Owner replaced the sanitizer, new reading 100ppm chlorine.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee washed hands with no soap. The employee was informed and properly washed their hands.
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 handouts to the operator
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Though out the kitchen.
Food stored on floor. Containers of soy sauce stored on the floor in the kitchen. Owner placed the items on a shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food containers in the kitchen soiled. Shelves under all preparation tables in the kitchen soiled.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in the kitchen. Owner placed the chicken in the walk in cooler.
Walk-in cooler with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Owner replaced the sanitizer new reading 100ppm chlorine.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 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 soiled handles of the reach in cooler on the cook line then clean equipment without washing their hands. Employee cleaned the handles and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauce in the walk in cooler. Employee removed the beef. Raw chicken stored over cut and washed broccoli in the walk in cooler. Owner removed the chicken.
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 handouts to the operator
Handwash sink not accessible for employee use at all times. Employee drinks stored in the hand washing sink next to the three compartment sink. Employee removed the items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in the walk in cooler with no date mark. Owner stated the chicken was cooked on 8/12. Owner placed a date mark on the chicken.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Through out the kitchen.
Food stored on floor. Containers of soy sauce stored on the floor in the kitchen. Manager placed the items on a shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat violation. Handles on all the reach in coolers on the cook line soiled. Employee cleaned the handles. Corrected on site
Reach-in cooler interior have accumulation of soil residues. Reach in coolers on the cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee washed hands with cold water. Employee rewashed their hand in warm water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts (71F - Cold Holding) stored at room temperature on the cook line. Owner stated the sprouts had been stored at room temperatures for approximately 2 hours. Owner placed the sprouts in the reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution reading +200 chlorine. Owner replaced the sanitizer solution new reading 100ppm chlorine.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
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 handouts to the operator.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling though out the kitchen.
Food stored on floor. Containers of sauce stored on the floor in the walk-in cooler. Containers of soy sauce stored on the floor in the kitchen. Owner placed the items on a shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Utensils in poor condition. Establishment using a cut plastic container as a rice scoop.scoop. Owner discarded container.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves soiled.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Employee washed hands with no soap. Employee was informed and washed their hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cook chicken in the stand up reach in cooler next to the cook line. Owner placed the raw chicken below the cook chicken.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the preparation sink next to the cook line. Employee was informed to wash their hands in a hand washing sink only. Employee rewashed their hands.
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 handouts to the operator.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand washing sink next to the cook line. Employee placed paper towels at the hand washing 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. Provided operator with the handout. Operator filled out 1 copy before the end of the inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings though out the kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board on the cook line.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair gaskets in the reach in cooler on the cook line.
Equipment in poor repair. Gaskets on all the reach in coolers in the kitchen torn.
Food stored on floor. Several cases/containers of food stored on the floor in the walk-in cooler and walk-in freezer. Owner placed the items on a shelf.
Walk-in cooler and freezer shelves with rust that has pitted 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.