CHINA HOUSE CHEN INC
1718 US HWY 19, Holiday FL 34691 · 727-938-8838
Last inspected May 15, 2026 · 6 visits since November 2023
FEB 24
JAN 25
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Operator touched fried chicken with bare hand to evaluate temperature.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hand on apron. Discussed with operator and she washed hands properly and dried hand with paper towel
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hand less than 15 seconds. Discussed with operator and she washed hand properly
Raw animal food stored over or with unwashed produce. Raw chicken above u washed mushroom, operator removed chicken to bottom shelf
No soap provided at handwash sink. No soup at ha d wash sink in cook line, operator refilled it
Show the remaining 6 findings ▾
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. Ren haired more the 60 day and engaging food preparation doesn't have any proof of state approved training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and noodles no date mark over 24 hours in walk in cooler
Cutting board has cut marks and is no longer cleanable. 4 cutting boards grooved with deep cut marks and no longer cleanable. Operator discarded them voluntarily
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with grease buildup under equipments,
Stored food not covered. Sauce bucket not covered in walk in cooler, operator covered it with lid
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 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 egg rolls and various food in walk-in cooler.
Employee eating in a food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cups and other small items stored on shelf over prep table.
Employee with no hair restraint while engaging in food preparation. 2 employees in kitchen.
Food not stored at least 6 inches off of the floor. Fry oils stored on floor. Moved to shelves.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw eggs stored over cooked riced in walk in cooler. Operator rearranged the walk in to gain compliance
Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler. Operator rearranged cooler to gain compliance
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Handwash sink not accessible for employee use at all times. Blocked by boxes and pans
Food stored on floor. 5 gal buckets of food stored on the floor of the walk in cooler.
Stored food not covered. Walk in cooler- peeled onions, sauces, cooked chicken pork
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Uncovered vegetables stored in grocery bag in reach-in cooler on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line across from wok grill at 1:10pm. Operator added ice and closed cooler door. Re temp at 1:35pm a. cooked pork (47F - Cold Holding); 44f b. raw beef (46F - Cold Holding); 42f c. raw chicken (46F - Cold Holding) 42f
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with black substance.
Cutting board on reach-in cooler has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of cutting board on reach-in cooler on cooks line. Employee removed phone. Discussed with operator cleaning and sanitizing cutting board.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on walk-in cooler fan guards.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Reach-in cooler on cooks line shelves with rust that has pitted the surface.
Standing water or very slow draining water in handwash sink near fat-fryers.
Stored food not covered. multiple containers of sauces and vegetables not covered in walk-in cooler.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 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 cash payout and then went to grab fryer handles.
Medicine not labeled properly. On prep table employee removed
Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots walk in cooler employee removed to proper storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat egg rolls white fridge by cash pay out.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs on counter 62 f employee moved to reach in freezer 2nd temp Reach in cooler cooks line.Cold holding: cook pork 48 f raw beef 44 f 2nd temp to 43. F
Handwash sink not accessible for employee use at all times. Hand washing sink blocked by boxes of oil employee removed.
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. Missing for two employees
Cardboard used to line food-contact shelves. Walk in cooler and under microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on reach in freezer employee removed.
Stored food not covered. Cooked chicken and egg rolls In walk in cooler.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate10 Basic
Show 19 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 touched fried chicken with bare hand to evaluate temperature.
Food placed in soiled container/equipment. Dry spice stored in soiled container. Discussed the need to move spice to clean sanitized container
Nonfood-grade bags used in direct contact with food. Food stored in grocery bags in chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. battered chicken (71F - held on the counter); egg rolls (44F - Cold Holding), food items out of temperature less than 4 hours per operator. Operator placed items in cooler. Unable to get a second temperature on these foods, I could not find them. Discussed time as a public health control with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink no paper towels. Operator replenished paper towels during inspection.
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. Some employees not trained. No reporting agreement.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, egg rolls
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. To go container used as a scoop in spice bucket. Operator removed to go container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cook line. Ryobi hand held mixer stored on bags of sugar. Discussed with operator the need to used equipment designed for food contact. Operator stated the mixer was for personal use at home
Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint.
Food stored on floor. Fryer oil and a bag of carrots stored on the floor. Operator moved the food a minimum of 6" off the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled.
Stored food not covered. Walk in cooler cooked chicken, egg rolls not covered.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water. Shrimp still frozen. Operator turned on cool running water.
Wet wiping cloth not stored in sanitizing solution between uses.2 wiping cloths stored on cook line on counter. Operator moved wiping cloths and placed in sanitizer solution.
Working containers of food removed from original container not identified by common name. Containers containing food removed from its original container not labeled with common name. Dry ingredients on Cook line
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.