CHINA MAX
10345 SE US HWY 441, Belleview FL 34420 · 352-347-9568
Last inspected Mar 18, 2026 · 7 visits since September 2023
DEC 23
AUG 24
JAN 25
JUL 25
MAR 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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. Male employee chopping broccoli with bare hands and placing back into soiled box.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026030218 | Mar 18, 2026 | May 19, 2026 | $200 |
| 5--2021033499 | Jul 9, 2021 | Aug 20, 2021 | $600 |
Inspection history
7 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched trash can then continued to cook chicken without washing hands. Operator stopped employee and had him wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Raw animal blood in bottom of reach in freezer ear triple sink.
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. Missing for three employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles of reach in freezer soiled with food debris. Hood filters soiled with grease
Show the remaining 1 finding ▾
Reuse of single-service or single-use articles. Can holding wontons in reach in cooler at front counter. Operator removed.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in black shirt standing with hand on waist then began cooking without washing hands. Male employee in blue shirt wiped soiled hand on clothes then retrieved noodles from cooler without washing hands. Manager addressed with employees.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: pans of raw beef in upper section over dishes of cooked noodles.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chopped pork ribs placed in cooler two days ago with no date marked. Manager added date.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing bracelet while cooking food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at end of cook line in water at 85F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Stored food not covered. Wontons and chicken on top shelf in walk in cooler. Covered during this inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm chlorine. Manager had employee refresh bucket.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee sneezed, touched apron then picked up pan without washing hands. Manager corrected employee and hands were washed.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw ground pork on shelf over pastry shells. Moved during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
In-use wet wiping cloth/towel used under cutting board. Towel under cutting board near warewash area. Removed.
No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area. Sign was added to sink.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 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. Male employee cutting up cooked pork holding meat with bare hand and cutting with knife. Employee washed hands and put on gloves.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple 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. Provided DBPR form during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch while cooking. One employee wearing bracelet while cooking. Both were removed during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with food debris.
Dec 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 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. Male employee took cash from customer then used utensil to handle food without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued.
No paper towels or mechanical hand drying device or soap provided at handwash sink. Sink in ware wash area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card provided expired 4/2023.
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. Reach in cooler near fryers has an ambient temperature of 50F. All food in unit at 46F and above.
Covered waste receptacle not provided in women's bathroom. Unisex restroom has no covered trash can.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lemon on prep table near make table. Moved during this inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and light in dining area soiled with dust.
Wet mop not stored in a manner to allow the mop to dry. Two mops with mop head down, manager flipped mops over.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 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. Male employee chopping broccoli with bare hands and placing back into soiled box.
Employee washed hands with no soap. Male employee cutting raw broccoli rinsed hands at hand sink with no soap or water then continued to cook line and began cooking without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over cooked pork.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer containing sheet pans of chicken soiled with food debris.
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 one new employee. Operator had employee sign form during this inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing Time as a Public Health Control (TPHC) for multiple items. Board posted with items listed. Date missing on board and no written documentation available for plan. Emailed DBPR Time as a Public Health Control (TPHC) forms to operator.
A minimum of one bathroom facility is not available for public use. Partition built in front of restroom leaving the restroom not accessible. Operator stated partition will be removed Monday. Instructed operator that customers will need to be escorted to the restroom from back door if the need arrises.
Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce on shelf on cookline.
Cardboard used to line food-contact shelves. Lining shelves on cookline.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several tiles soiled with dust.
Employee with no hair restraint while engaging in food preparation. Missing for all employees on cookline.
Food stored in a prohibited area. Bag of personal food on top of sauce bucket. Unwashed green onions stored on shelf over pan of sliced mushrooms. Buckets of sauce and seasoning on floor in kitchen. Bucket of onions on floor in walk in cooler. Several pans of chicken, pan of cabbage, bucket of onions not covered in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bin of rice near hand sink, handle of scoop in rice. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of multiple reach in coolers soiled with slimy substance and food debris. Shelf at end of cookline soiled with food debris. Hood filters soiled with grease.
Reuse of single-service or single-use articles. Soiled box that previously contained unwashed broccoli being used to store cut broccoli.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop head down.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
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.