CHINA NO 1
4519 N PINE HILLS RD, Orlando FL 32808 · 3057485182
Last inspected May 21, 2026 · 8 visits since October 2023
FEB 24
AUG 24
FEB 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; raw chicken (47F - Cold Holding);; less than 4 hours. Provided time control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate16 Basic
What the inspector wrote — 19 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Nonfood-grade bags used in direct contact with food. -items in reach in freezer
No soap provided at handwash sink. -hand wash sink at front counter
Bowl or other container with no handle used to dispense food. -bowl in sugar bins
Show the remaining 15 findings ▾
Buildup of food debris/soil residue on equipment door handles.reach in cooler across from fryer -both cook line coolers
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple ceiling tiles in dish washing area
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -cook line cooler seals torn
Floor soiled/has accumulation of debris. -under and behind fryers -under mop sink
Food stored on floor. -oil jug on floor in kitchen
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. -both cook line coolers
Reuse of single-service or single-use articles. -jug cut and used as scoop
Time/temperature control for safety food thawed in an improper manner. -raw chicken thawed in standing water
Wet wiping cloth not stored in sanitizing solution between uses. -wet cloth on prep table
Working containers of food removed from original container not identified by common name. -sugar bins not labeled
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility
Cove molding at floor/wall juncture broken/missing. At exit of kitchen near triple sink and in corridor.
Grease on the ground and/or pad around grease receptacle.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook lin. Wok, rice cooker, fryer. Small table located between make tables Exterior of large ingredients bins Large prep table shelves Shelves over cook line.
Open dumpster lid. Staff closed
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority1 Intermediate16 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spoon for rice. Dicer Grinder Interior of rice cooker Management added spoon to wash.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility
Cove molding at floor/wall juncture broken/missing. At exit of kitchen near triple sink and in corridor.
Floor soiled/has accumulation of debris. Throughout establishment
Grease on the ground and/or pad around grease receptacle.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer. Chest freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice cooker
Missing drain plug at dumpster.
No Heimlich maneuver/choking sign posted. Provided poster via email
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook lin. Wok, rice cooker, fryer. Small table located between make tables Exterior of large ingredients bins Large prep table shelves Shelves over cook line.
Open dumpster lid. Staff closed
Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line Reach in coolers and freezers
Reuse of single-service or single-use articles. Jug cut for use as a scoop.
Single-service articles stored on a soiled surface. Togo containers on cook line. Both marketables
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
Water leaking from pipe. Located behind the wok.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable egg rolls (48F - Cold Holding); chicken (48F). In cooler less than 4 hours in the cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in freezer.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
Buildup of food debris/soil residue on equipment door handles. Door of make table on cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Near triple sink. Near triple sink In dry storage area
Cove molding at floor/wall juncture broken/missing. At exit to kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water for employees on prep table next to pork being prepared. Staff discarded bottles.
Equipment in poor repair. Torn gasket on reach in cooler.
Food stored on floor. Oil located under the grill Box of in use noodles in dry storage area. Manager picked up items off of the floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in large bin of flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Vegetables thawing on top of reach in freezer at room temperature.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. On counter of make table
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Manager went to buy soap
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
Ceiling tile missing. Missing has cardboard with leaks
Cove molding at floor/wall juncture broken/missing. Throughout establishment
Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats.
Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup.
Floor area(s) covered with standing water. Dry storage area.
Floor soiled/has accumulation of debris. Under equipment throughout establishment
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.tongs inside chicken
Light not functioning. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork egg rolls (50F - Cold Holding). In cooler less than 4 hours. pork egg rolls (50F - Cold Holding); pork (50F - Cold Holding); chicken (49F - Cold Holding) in both make tables on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Manager went to buy soap
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
Ceiling tile missing. Missing has cardboard with leaks
Cove molding at floor/wall juncture broken/missing. Throughout establishment
Dead roaches on premises. 60 lining the perimeter of the kitchen.
Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats.
Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup.
Floor area(s) covered with standing water. Dry storage area.
Floor soiled/has accumulation of debris. Under equipment throughout establishment
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.tongs inside chicken
Light not functioning. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
No soap provided at handwash sink. All sinks but dish. Staff went to store to get soap.
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. Pork and other items
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation. Cook
Equipment or utensils not designed or constructed in a durable manner. Cut out jug used as scoop.
No handwashing sign provided at a hand sink used by food employees. Next to triple sink
Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers
Reuse of single-service or single-use articles. Number ten can with paste made in restaurant. Staff placed in a pan.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Fryer not in use in restroom.
Unnecessary items/unused equipment on the premises. Frye in restroom
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; raw chicken (47F - Cold Holding);; less than 4 hours. Provided time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. general chicken (70F - Hot Holding); provided time control. Less than 4 hours.
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. Signed at inspection.
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.
Buildup of food debris/soil residue on equipment door handles. Make table on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Equipment in poor repair. Gaskets on reach in cooler
Floor soiled/has accumulation of debris. Throughout kitchen
Food not stored at least 6 inches off of the floor. Pork ribs, staff picked up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, reach in and freezers
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-use articles. Number 10 can used to store sauce. Manager placed in a metal bowl.
Single-service articles stored on a soiled surface. Cook line to go box on top of make table
Unnecessary items/unused equipment on the premises. Old fryer in restroom.
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.