CHINA MAX
578 N US HWY 27/441, Lady Lake FL 32159 · 352 205 8838
Last inspected Aug 7, 2026 · 7 visits since July 2023
JUL 24
FEB 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over cooked pork 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 92f. Less than 4 hours. Operator put in freezer to chill and cold hold.
Handwash sink not accessible for employee use at all times. -Coffee cups in front hand 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. -Cooked pork. Operator determined correct date.
Show the remaining 2 findings ▾
Stored food not covered. -Bag of flour.
Water leaking from pipe and/or faucet/handle. -Hand sink in rear corner.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. -Over prep cooler.
Handwash sink not accessible for employee use at all times. -Front hand sink and rear hand sink.
Employee with no hair restraint while engaging in food preparation.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. -Box of medicine on prep cooler.
Raw animal food not separated from ready-to-eat food during preparation. -Raw shrimp stored behind cooked beef.
Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink.
Handwash sink not accessible for employee use at all times. -Rear sink blocked by metal lid.
Spray bottle containing toxic substance not labeled.
Cardboard used to line food-contact shelves. -Under rice cooker.
Equipment or utensils not designed or constructed in a durable manner. -Plastic container cracked in walk in cooler.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 65f. Less than 4 hours. Operator placed in refrigerator to rapid chill.
Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink.
Handwash sink not accessible for employee use at all times. -Metal lid in hand sink.
Cardboard used to line food-contact shelves. -On top of microwave.
Stored food not covered. -Chicken.
Jul 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork over spring roll wrappers.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over carrots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 46f. Less than 4 hours. Advised to rapid chill.
Employee with no hair restraint while engaging in food preparation.
Reuse of single-service or single-use articles. -Cooked chicken in cardboard chicken boxes.
Time/temperature control for safety food thawed in an improper manner. -Shrimp in standing water.
Jan 31, 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 7 findings ▾
Container of medicine improperly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 51f. Less than 4 hours. Advised to rapid chill. Operator placed in refrigerator.
Handwash sink not accessible for employee use at all times. -Bucket in one handsink, metal lid in other.
Cardboard used to line food-contact shelves.
Food-contact surface not smooth and easily cleanable. Cabbage container cracked. Operator replaced.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked pork.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 75f. Less than 4 hours. Advised to rapid chill.
Handwash sink not accessible for employee use at all times. Metal lid in handsink.
Spray bottle containing toxic substance not labeled.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable. Brown cutting board.
Stored food not covered. Bags of starch.
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.