CHINESE RESTAURANT
2670 E HIGHWAY 50 UNIT B, Clermont FL 34711 · 352.241.0557
Last inspected Apr 2, 2026 · 7 visits since November 2023
APR 24
NOV 24
MAY 25
JUL 25
APR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. -1 live roach on interior of back screen door. Operator disposed and cleaned area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate14 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. -employee washed and rinsed rice cooker pan and did not sanitize. Educated operator, rice cooker pan placed back in dish area for sanitizing.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sauces in reach in cooler on cook line -raw chicken over prepped carrots in walk in cooler
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. -panned raw chicken over panned raw beef in walk in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners across from triple sink
Show the remaining 15 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 in reach in freezer
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. -flour container
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee making rice was wearing a watch
Equipment in poor repair. -gaskets on walk in cooler
Exterior door has a gap at the threshold that opens to the outside. -back door
Food not stored at least 6 inches off of the floor. -sauces and eggs in walk in cooler
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. -cook line crash cart
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cornstarch container in back kitchen, operator removed
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -stored on used raw shell egg crates on cook line above roasting cabinet, operator discarded crates and put utensils to wash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers -cooling rack in kitchen -gaskets on walk in cooler -exterior of dry goods containers in kitchen
Reuse of single-service or single-use articles. -take out soup container used for peas and carrot shaker on cook line
Water leaking from pipe and/or faucet/handle at hand sink beside rice cookers
Jul 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate17 Basic
Show 22 findings ▾
Live, small flying insects found -3 flying insects, 1 in prep area, 1 in back hallway and 1 in bathroom
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped onions in walk in cooler. Operator corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board near fryers -interior of microwave
Nonfood-grade basting brush used in food. -paint brush in wonton wash
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. -Ying L.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. -make table reach in cooler and dry rice container. Operator removed.
Cardboard used to line food-contact shelves. -kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Dead roaches on premises. -under dry goods in kitchen and in storage hallway
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry goods shelf
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food wearing bracelets
Equipment in poor repair. -gaskets on walk in cooler
Exterior door has a gap at the threshold that opens to the outside. -back door and back screen door
Fly swatter hanging over food/food preparation area/food-contact equipment. Operator removed.
Food stored on floor. -cooking oil on floor in back hallway and storage hallway -multiple items in walk in freezer
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -exterior rice cooker and dry goods containers -exterior bathroom door and handle -hood filters -sides of fryers cabinet -sides and gaskets of walk in cooler and walk in freezer doors
Reuse of single-service or single-use articles. -egg rolls stored in single service utensils cardboard box. Educated operator, operator moved to clean container.
Unnecessary items/unused equipment on the premises. -potting soil, sporting equipment, shoes, tools in storage area
Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
Water leaking from pipe and/or faucet/handle at hand sink on cook line.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler
Roach activity present as evidenced by live roaches found. -1 live roach on interior of back screen door. Operator disposed and cleaned area.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line
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. -Ying
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line nonfood-contact shelves. -dry storage shelves in back area
Ceiling tile missing in bathroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf with dry goods in back kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing a watch and bracelets preparing food
Equipment and utensils not properly air-dried - wet nesting. -plastic containers across from triple sink
Exterior door has a gap at the threshold that opens to the outside. -back screen doors.
Ice buildup in walk-in freezer.
Light not functioning under hood suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and exterior sides of walk in cooler and walk in freezer -filters on hood suppression system -exterior of flour containers
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green onions over prepped cabbage in walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0 ppm, operator added chlorine, 50 ppm.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 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 touched equipment handles, walk in cooler doors, put pans in dish area, came to cook line grabbed roast pork and other items with bare hands and began cooking on cook line
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pastry in walk in cooler. Operator moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -white rice (129F - Hot Holding), held less than four hours per operator. Advised operator to either rapid reheat or quick chill for temperature recovery. Advised operator to keep on time plan in future.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -several items in reach in cooler on cook line.
Spray bottle containing toxic substance not labeled. -bottle of clear liquid on storage rack.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing bracelets and watches.
Equipment in poor repair. -gaskets on reach in coolers on cook line
Floor not cleaned when the least amount of food is exposed. -mop sink
Food stored on floor. -walk in freezer
Ice buildup in walk-in freezer.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers, walk in cooler and walk in freezer -exterior doors of reach in coolers -exterior sides of walk in cooler, reach in cooler doors. -shelves over prep area in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues on cook line.
Single-service articles improperly stored. -on floor in back storage area.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over prepped onions in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -by mop sink
Working containers of food removed from original container not identified by common name. -container on back storage rack
Apr 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority0 Intermediate10 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. -1 can of applesauce.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork over cooked wontons.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sliced carrots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 80f, Chicken nuggets 52f. Less than 4 hours. Advised to rapid. Steamed chicken 64f. Operator placed product in refrigeration.
Ceiling tile missing. -Over walk in freezer.
Floor tiles missing and/or in disrepair.
Food stored on floor. -Cooking oil.
Food-contact surface not smooth and easily cleanable. -Large plastic containers held with duct tape.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
Single-service articles improperly stored. -To go trays on floor.
Water leaking from pipe and/or faucet/handle. -Handsink faucet on cookline.
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 139-144F. Operator returned to wok and 148F was reached.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon over cut onions, reach in freezer - walk in cooler raw beef and chicken over sauce, raw shell eggs over sauce
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in freezer trays of raw chicken over raw beef
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking multiple cooked items sitting out on cookline under time as a public health control (page 1 posted, no other pages available)
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.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board hanging over three compartment sink soiled with black stains and residue. Operator discarded
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. New employee with no food handler training
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Loman employee on duty expired 2020
Ceiling tile missing/in disrepair. - Missing: Over oil jug storage on cookline, in back storage area, outside walk in freezer - evidence of water damage: in dry storage area
Ceiling/ceiling tile shows water damage or is in disrepair. - evidence of water damage: in dry storage area - dripping into a bucket in restroom
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, creamer, juice, milk, other items
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cans of pineapple juice, cell phone, ear buds, jacket on dry storage shelving
Equipment in poor repair. Plastic container used to hold cooked chicken broken, cracked, and replaced with soiled duck tape
Floor and wall junctures in disrepair in food preparation/storage/warewashing areas or bathroom. In front of walk in freezer, floor tiles broken/missing and baseboards broken creating a hole in the bottom of the wall
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving
Reach-in cooler shelves with rust that has pitted the surface. Coating peeling off, shelving rusted, front cooler
Reuse of single-service or single-use articles. Raw chicken box reused for cooked chicken Noodle bags reused to store various food items
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink to the left of three compartment sink
Time/temperature control for safety food thawed in an improper manner. - Shrimp in standing water - krab left at room temperature
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep table/ cookline area
Working containers of food removed from original container not identified by common name. - salts on cookline 5 gallon containers - Starch in large plastic bin in dry storage
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.