CHINA UNO
6332 FOREST HILL BLVD, Greenacres FL 33415 · 561.967.3666
Last inspected Aug 12, 2026 · 7 visits since July 2023
SEP 24
MAR 25
DEC 25
MAR 26
AUG 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. Emailed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026037917 | Mar 25, 2026 | Jun 24, 2026 | $400 |
| 2--2025033490 | Mar 17, 2025 | May 27, 2025 | $200 |
Inspection history
7 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed and rinsed utensils at triple sink then walked onto cook line and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food serving utensils at triple sink and then placed to be reused/stored without sanitizing (Triple Sink (Chlorine - Not Set Up)). Advised Operator to set up triple sink with 50-100 parts per million chlorine to properly sanitize utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat sauce. Operator moved raw chicken to bottom shelf.
Hand wash sink used for purposes other than handwashing. Front line hand washing sink used to store sanitizer bucket of soapy water. Operator removed from sink.
Show the remaining 1 finding ▾
No paper towels or mechanical hand drying device provided at hand wash sink in ware-washing area. Operator provided paper towels.
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen with a dirty box to the outside back area, came back and started to handle clean containers with food without washing hands first. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw chicken over French fries Advised operator to stored properly. Raw chicken on the bottom
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw steak over cut vegetables Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Operator stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer Raw chicken over raw beef Advised operator to stored properly Raw chicken on the bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Sitting on top of prep table Cooked chicken 56F cold holding, cooked noodles 53F cold holding Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to inside of reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Wonton soup 125F hot holding, egg drop soup 125F hot holding Per operator stored for approximately 1 hour. Operator moved items to be reheated to 165F++
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line sitting on top of prep table Cooked chicken at 3:08pm (80F cooling ) since 2pm. At 3:34 pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to inside of walk in cooler
Handwash sink not accessible for employee use at all times. By plastic container stored inside sink Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked chicken per operator made 3 days ago with not date marking. Advised operator to date mark
Dead roaches on premises. 1 dead on the floor by back door. Operator removed and clean floor
Food stored on floor. Several cooking oil and sauces stored on the floor on kitchen area Advised operator to stored at least 6" from the floor.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade containers (cardboard boxes re-used after raw chicken) used for food storage/in direct contact with food (washed/cut broccoli and washed/cut cabbage). See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Non-food grade containers (cardboard boxes re-used after raw chicken) used for food storage/in direct contact with food (washed/cut broccoli and washed/cut cabbage). See stop sale.
Bowl or other container with no handle used to dispense food (corn starch/rice). Operator removed.
Food (bag of unwashed onions) in walk-in cooler stored on floor. Operator removed from floor.
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch face then handled clean container of cut cabbage; no hand wash. Advised operator to wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small deep freezer: raw chicken on stick stored above cooked chicken. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw beef stored above cooked noodles. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored above raw beef. At walk in cooler: raw chicken stored above raw shrimp. Operator stored items properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter in containers: cooked wings (99F at 4:00pm; 85F at 4:30pm- Cooling) As per operator, cooling since 30 mins; cooked rice (124F at 4:00pm; 116F at 4:30pm- Cooling) As per operator, cooling since 30 mins At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Operator moved to walk in cooler to quick chill.
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. At deep freezer: cooked ribs cooked 3 days prior then frozen; not date marked. At small deep freezer: cooked chicken cooked 3 days prior then frozen; not date marked. Advised operator to date mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked ribs cooked 3 days prior not date marked. Advised operator to date mark.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate0 Basic
Show 8 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 handled customer payment at front counter and then handled clean equipment on cook line without washing hands. Discussed with employee who then washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Cardboard box re-used to store/in direct contact with washed/cut broccoli. Box re-used after storage of raw chicken. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; open box of raw shrimp stored over fries. Operator moved raw shrimp.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw chicken over raw beef. Operator moved raw chicken to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Cardboard box re-used to store/in direct contact with washed/cut broccoli. Box re-used after storage of raw chicken. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table; cut cabbage (58F - Cold Holding). Operator stated not prepared or portioned today, held on prep table 30 minutes, moved to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked rice (118F - Hot Holding). Operator stated rice was reheated prior to being placed in container and held at room temperature for one hour. Advised Operator to reheat to 165F.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by storage of multiple items. Operator removed items from sink.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
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. Emailed one.
Handwash sink not accessible for employee use at all times. Reynolds's wrap box stored on top of hand sink by three compartment sink
Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle at front counter not labeled
Bowl or other container with no handle used to dispense food. Round plastic container in salt bin.
Food stored on floor. Box of oil stored on floor on cook line.
In-use wet wiping cloth/towel used under cutting board. On prep table
Outer openings not protected with self-closing doors. Back door
Time/temperature control for safety food thawed in an improper manner. diced pork thawing at room temperature by three compartment sink temperature 30 f
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Salt bin
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washing hands after discussion.
Nonfood-grade bags used in direct contact with food...stored cooked egg rolls, cooked chicken wings in card boards boxes. Operator moved food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef above cooked egg rolls, cooked chicken at reach in freezer. Operator properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken,raw beef above bean sprouts, cooked chicken, brown sauce in walk in cooler and raw chicken, raw beef, raw shrimp above egg rolls, cooked chicken, sauce in reach in cooler. Operator properly stored food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken, raw beef above raw shrimp at walk in cooler. Operator properly stored
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked to serve rice 98°-129°, chicken wings 96°-101° at cook line being held less than four hours. Operator time marked.
Food-contact surface soiled with food debris, mold-like substance or slime...sauce container lids at walk in cooler...operator cleaned.
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...egg rolls, cooked chicken, cooked beef, cooked pork at reach in freezer. Operator date marked
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.
Food stored on floor...onion.employee moved onion.
Reuse of single-service or single-use articles...re use soy sauce containers for different food without proper labeling.
Stored food not covered...sauce beef, chicken inreach in cooler, bean sprouts at walk in cooler.
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.