CHINA TASTE
4335 S HWY 27 STE A6, Clermont FL 34711 · 352-243-7588
Last inspected Jun 30, 2026 · 8 visits since December 2023
APR 24
DEC 24
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C 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.Provided a copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate20 Basic
What the inspector wrote — 25 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. -cooked pork in take out bags in reach in freezer, operator placed in food grade plastic bags
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on make table. Operator moved raw product to the front.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken (72F - Hot Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator had form, completed with inspector.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make table -shelves in walk in cooler and dry storage -interior of reach in coolers/freezers Operator began cleaning.
Show the remaining 21 findings ▾
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, chicken in reach in freezers
Bathroom door lock is in disrepair. Customers unable to open from the inside
Bowl or other container with no handle used to dispense food. -rice, sugar and flour containers, operator removed
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Employee personal food not properly identified and segregated from food to be served to the public. -pork blood in walk in cooler, operator moved to bottom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone above make table on cook line, operator removed.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Exterior door has a gap at the threshold that opens to the outside. -back door
Floor soiled/has accumulation of debris. -throughout the establishment
Food not stored at least 6 inches off of the floor. a¿¿bucket of cut vegetables in walk in cooler -bag of flour in kitchen
Interior of microwave has accumulation of black substance/grease/food debris. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers and coolers -filters on hood suppression system -all shelves under prep tables
Raw fruits/vegetables not washed prior to preparation. -mushrooms, educated employee and operator, mushrooms were washed
Single-service articles not stored inverted or protected from contamination. -take out containers above cook line
Storage area not maintained clean and organized. -dry storage
Stored food not covered. -prepped vegetables in walk in cooler
Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water in sink. Operator turned on running cold water.
Uncovered food stored near sink exposed to splash. -open bag of sugar next to back hand sink. Operator relocated.
Unnecessary items/unused equipment on the premises. -old equipment, lawn chairs in storage area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 25ppm), operator added chlorine, 100 ppm
Dec 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on cook line -raw shrimp over cooked noodles in walk in cooler Operator placed ready to eat food behind raw food on cook line and placed shrimp on bottom shelf below ready to eat food in walk in cooler
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, cooked pork and chicken in walk in cooler
Exterior door has a gap at the threshold that opens to the outside. -back door open during inspection, front door isn't self closing
In-use knife/knives stored in cracks between pieces of equipment. -cook line
Storage area not maintained clean and organized. -entry to kitchen
Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority5 Intermediate15 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on cook line -raw shrimp over cooked noodles in walk in cooler Operator placed ready to eat food behind raw food on cook line and placed shrimp on bottom shelf below ready to eat food in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet and sour sauce (92F - Hot Holding), held less than four hours per operator. Advised operator to rapid reheat to 165F -cooked chicken (106F - Hot Holding), cook line, held less than four hours per operator. Recommended operator use Time as a Public Health Control.
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. -interior upright reach in freezers in kitchen -cutting boards on cook line
Handwash sink used for purposes other than handwashing. -bags and paper kept in front hand sink and kitchen hand sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, cooked pork and chicken in walk in cooler
Spray bottle containing toxic substance not labeled. -bottle of clear liquid on front counter
Bowl or other container with no handle used to dispense food. -flour container in dry storage, operator removed
Cardboard used to line nonfood-contact shelves. -shelf under prep table in kitchen
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. -back door open during inspection, front door isn't self closing
Food stored on floor. -container of bbq ribs in kitchen, operator placed on table
Hole in or other damage to wall in dry storage/mop sink room
In-use knife/knives stored in cracks between pieces of equipment. -cook line
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -cooking utensil stored on egg crate on cook line, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack by back door -gaskets and sides of all reach in freezers in kitchen are heavily soiled -exterior of rice and flour containers are heavily soiled -exterior of rice cookers are encrusted -top back, exterior sides and interior of fryer cabinets are heavily soiled -filters on hood suppression system
Reuse of single-service or single-use articles. -cooked chicken placed in cardboard box vegetables came in, educated operator, operator placed in clean container
Self-closing device on bathroom door disconnected/broken.
Single-service articles not stored inverted or protected from contamination. -take out containers above make table line, operator inverted
Storage area not maintained clean and organized. -entry to kitchen
Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered
Wall soiled with heavy accumulated grease, food debris, and/or dust throughout the kitchen
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to crab Rangoon in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of rice cooker is soiled
Cardboard used to line food-contact shelves.Dry storage area.
Ceiling tiles stored in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler is soiled. Vent is soiled at the the dining room area. Interior of fryer,top back of fryer cabinets and side of fryer cabinets are soiled. Wipe down all storage containers.
Jun 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Crab Rangoon.
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to crab Rangoon in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw shell eggs in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef,48 f,raw chicken,46 f,cooked pork,47 f,cooked chicken,46 f held less than four hours stated operator.Operator is placing ice under the food containers.
Toxic substance/chemical improperly stored.Polyurethane stored next to hoisin sauce in dry storage area.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Provided a copy to operator.
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 a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of rice cooker is soiled
Handwash sink not accessible for employee use at all times.Stool.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked pork,egg rolls in walk in cooler.
Broccoli not washed prior to preparation.
Cardboard used to line food-contact shelves.Dry storage area.
Ceiling tiles stored in kitchen area.
Dirty knives stored on a clean rack.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
No conspicuously located ambient air temperature thermometer in cold holding unit.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler is soiled. Vent is soiled at the the dining room area. Interior of fryer,top back of fryer cabinets and side of fryer cabinets are soiled. Wipe down all storage containers.
Single-service articles not stored inverted or protected from contamination.Spoons at front line area.
Stored food not covered.Egg rolls in walk in cooler.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Working containers of food removed from original container not identified by common name.Corn starch.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer for quick chill. General Chicken (53F - Cold Holding) Pasta (50F - Cold Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution over 200ppm manager refill with new solution. Rechecked now 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
Handwash sink not accessible for employee use at all times. Blocked with chair. Operator removed.
Bowl or other container with no handle used to dispense food. In flour container. Operator removed
Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table.
Food stored on floor. Buckets of sauces outside walk in cooler on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard soiled. Exterior white freezer soiled.
Stored food not covered. Egg rolls in walk in cooler.
Walk -in cooler interior/shelves have accumulation of soil residues. WhitenReach in freezer soiled
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fry station
Worn, torn and/or soiled floors/carpeting. Floor throughout soiled.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Container of medicine improperly stored. -Over prep area.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee eating and drinking, then began prepping chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over onions in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 74f. Less than 4 hours. Operator placed in refrigerator. -Noodles 62f. Less than 4 hours. Operator placed lower in refrigeration.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bucket full of can openers and choppers.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Bowl or other container with no handle used to dispense food. -Rice scoop.
Cardboard used to line food-contact shelves. -Under rice cooker.
Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.
Floor soiled/has accumulation of debris. -Under all equipment.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. -In bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer gaskets. -Exterior of freezer. -Exterior of bulk containers in dry storage.
Single-service articles improperly stored. -To go trays.
Stored food not covered. -Eggrolls in walk in cooler.
Wood food-contact surface not properly sealed.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate11 Basic
Show 18 findings ▾
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. - employee washing dishes returned to cook line preparing food, no handwash
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - togo tray washed, rinsed, not sanitized, reused
Raw animal food stored in same container as ready-to-eat food. - raw beef over cooked shrimp
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauce buckets
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >500ppm. Operator fixed 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board stained and grooved
Bowl or other container with no handle used to dispense food. - bulk sugar - bulk flour
Buildup of food debris/soil residue on equipment door handles. - cook line cooler - reach in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in kitchen area, ceiling tiles with water stains
Employee with no hair restraint while engaging in food preparation. - 1 employee on cook line
Floor soiled/has accumulation of debris. - below cook line cooler - below triple sink
Food stored on floor. - bag of carrots in walk in - bag of onions in storage area
Ice buildup in reach-in freezer
Standing water in bottom of reach-in-cooler.
Stored food not covered. - bulk sugar
Time/temperature control for safety food thawed in an improper manner. - chicken in standing water in triple sink
Wiping cloth sanitizing solution stored on the floor.
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.