CHINA GOURMET
343 COLONY BLVD, The Villages FL 32162 · 9176097128
Last inspected Jul 21, 2026 · 8 visits since October 2023
DEC 24
JUN 25
JAN 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. No written procedures available, inspector provided a digital copy.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate12 Basic
What the inspector wrote — 20 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over buckets of sauce, operator rearranged cooler for proper storage
Shell eggs in use or stored with cracks or broken shells. See stop sale. Tray of shell on crash cart broken shells in tray with unbroken eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of reach in cooler across from wok table, cooked at 11:00- broccoli (74F - Cold Holding) egg rolls (70F - Cold Holding);removed from reach in cooler at 11:00.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in cooler across from wok table, cooked at 11:00- broccoli (74F - Cold Holding)see stop sale Food on counter- removed from walk in cooler at 11:00, egg rolls (70F - Cold Holding); see stop sale, cooked chicken (50F - Cold Holding)moved to reach in cooler - cooled to 41F, Corrective Action TakenCorrective Action Taken**
Show the remaining 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting board at lift top cooler soiled
Handwash sink not accessible for employee use at all times. Multiple metal bowls in hand wash sink by 3 compartment sink, towel in hand wash sink at front counter, all removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test Kit expired in 2024.
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/ 3 cooks, 1 employee bagging food.
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/2026.
Cutting board has cut marks and is no longer cleanable. At lift top cooler on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottles of water and canned beverage on prep counters, all removed.
Floor soiled/has accumulation of debris. Behind equipment, throughout kitchen
Food stored on floor. Bucket of sprouts on floor in walk in cooler Fry oil on floor on cook line Buckets of sauce on floor by mop sink, moved to shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in bulk seasonings In dry storage area. Operator took all to dish wash area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame and hinges of reach in cooler doors on cook line Crash cart and small table on wheels Shelves in dry storage area
Raw fruits/vegetables not washed prior to preparation. Operator cutting broccoli and putting back into original cardboard case, operator stated that he did not wash broccoli first.
Reuse of single-service or single-use articles. Egg carton trays re used for containing drips. Operated discarded
Stored food not covered. In dry storage area, bulk seasoning not covered. All covered
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - cases of unwashed mushrooms and bell peppers above cut cucumbers and onions, some items moved
Wet wiping cloth not stored in sanitizing solution between uses. Wet rowel on board at lift top, moved to bucket 50 ppm
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken and raw pork on shelves over sauce buckets, cooked pork and sliced carrots. All were moved during this inspection. In reach in freezer: raw chicken in bags on shelf over bags of egg rolls. Manager moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer in warewash area soiled with food debris. Bottom of reach in freezer on cookline line soiled with food debris. Can opener soiled with old food. Manager cleaned can opener.
Handwash sink used for purposes other than handwashing. Manager added water to bucket at hand washing sink at front counter.
Bowl or other container with no handle used to dispense food. Bowl in sauce and bowl in flour. Manager removed.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior handles of reach in freezer soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Manager removed.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken in walk in cooler. Operator corrected shelves.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken and egg rolls in fryer area. Operator time marked 12pm.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm. Operator added water 100ppm.
Food stored on floor. Sauce buckets stored on floor in walk in cooler. Operator moved to shelf.
Jun 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked shrimp in walk in cooler. Raw beef over raw shrimp in walk in cooler. Raw beef and raw shrimp over buckets of sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roll (61F - Cold Holding); chicken (63F - Cold Holding) items on counter next to fryers, operator stated he uses the 4 hour time control but has no time as a public health control application or time marks, he stated items have been out for 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Reach in cooler rack soiled at front counter.
Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Duct tape used to repair torn gasket on reach in cooler at front counter.
Floor soiled/has accumulation of debris. Under black mat in walk in freezer.
Food stored on floor. 2 buckets of pork on floor in walk in freezer, employee placed on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior both reach in freezers.
Dec 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female manager arrived to establish
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cleaning containers at the triple sink, moved to cook line and started working with food and cleaned containers, no hand washed occurred. Inspector instructed to wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee scrubbed rinsed multiple containers and stacked them with cleaned containers, no soap applied, o sanitization occurred, Inpsector instructed to set up triple sink, chlorine 50ppm.
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority7 Intermediate11 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female manager arrived to establish
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cleaning containers at the triple sink, moved to cook line and started working with food and cleaned containers, no hand washed occurred. Inspector instructed to wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee scrubbed rinsed multiple containers and stacked them with cleaned containers, no soap applied, o sanitization occurred, Inpsector instructed to set up triple sink, chlorine 50ppm.
Nonfood-grade bags used in direct contact with food. Reach-in freezer next to triple sink, vegetables stored in thank you bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken containers stored above opened bucket of sauce and tea, also raw shell eggs stored above cut cabbage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezer, raw chicken bags stored on top of pork, also in walk-in freezer, raw chicken boxes stored above opened containers of shrimp and pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, egg rolls 52F, per manager items were pulled out of cooler at 11:00. Egg rolls will be on time as a public health control, inspector provided form (digitally). Reach-in cooler at the cook line food stored above filling line from 10:45 am, pork 47F, rice 47F, noodles 46F, Manager moved to walk-in cooler.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Female manager unable to set triple sink properly. Inspector provided digital copy on how to set up sink.
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 written procedures available, inspector provided a digital copy.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in coolers and freezers heavily soiled. Can opener blade heavily soiled with build up of food and debris, Manager moved to triple sink.
Handwash sink not accessible for employee use at all times. Handwash sink at the front counter blocked by bucket and chair, Inspector instructed to moved all items.
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/ Four food workers employees at inspection time, Manager arrived during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marked on any food: pork, chicken, cut cabbage, mixed vegetables, per Manager most of the items were cooked/prepared on 12/8-10/2024.
Bowl or other container with no handle used to dispense food. Bowl no handle inside MSG, flour, sugar and salt containers, Manager removed all.
Buildup of food debris/soil residue on equipment door handles. Reach-in coolers handles and walk-in cooler handle, also exterior of equipment at the cook line heavily soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables.
Food storage container/container lid cracked or broken. In use containers and lids cracked.
Food stored on floor. Multiple jugs (oil and seasonings) and buckets with food stored directly on floor.
In-use knife/knives stored in cracks between pieces of equipment. Dirty knife stored between reach-in coolers at the cook line, employee moved to line, inspector instructed to wash and sanitize properly.
No copy of latest inspection report available. No documents available at inspection time.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gaskets soiled, also walk-in cooler shelves heavily soiled and with mold like substance.
Stored food not covered. In walk-in cooler, multiple food containers not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above opened containers of cut vegetables.
Working containers of food removed from original container not identified by common name. Multiple bins not identified, MSG, sugar, salt, flour.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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. Operator grabbed cooked broccoli with bare hand and placed in to go box. Discussed with operator who had employee wash hands and put gloves on.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls, fried chicken and cooked broccoli. Operator time marked for 11am.
Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked with buckets. Operator removed.
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 vegetables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (96F - Hot Holding) operate states wontons were prepared at approximately 1pm. Operator reheated wontons to 186F.
Handwash sink not accessible for employee use at all times. Pots in hand wash sink by 3 compartment sink. Operator cleared out sink.
Bowl or other container with no handle used to dispense food. Operator removed cups from bulk seasonings.
Food stored on floor. Oil jugs on floor in kitchen. Operator moved to shelf.
Interior of microwave has accumulation of black substance/grease/food debris. Black microwave in kitchen area
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.