GREAT CHINA
864 N NOVA RD, Daytona Beach FL 32117 · 386-255-3318
Last inspected May 15, 2026 · 7 visits since December 2023
APR 24
SEP 24
MAR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - one under cookline handsink - one near walk in cooler - one on bagged flour in back area -one by chest freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Nonfood-grade material used in direct contact with food. -pepsi box used to drain chicken wings.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cooked noodles in walk in cooler. -tray of raw chicken wings stored on top of sauce container.
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. -raw chicken stored over raw beef and pork in reach in freezer.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -digital thermometer on reach in cooler not accurate.
Show the remaining 10 findings ▾
Handwash sink not accessible for employee use at all times. -rice cooker lid stored in hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.
Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked pork. -plastic cup used to dispense flour.
Floor soiled/has accumulation of debris. -in between chest freezers and cookline shelving. -under three compartment sink. -under cooking equipment.
Food not stored at least 6 inches off of the floor. -tub of raw shrimp stored on walk in cooler floor.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris on shelf under rice cooker. -food storage container lids soiled. -shelving under prep table soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. -accumulation of food debris under lid.
Reuse of single-service or single-use articles. -reuse of metal sauce cans. -vinegar containers cut and used for scoops.
Soiled cardboard used to line nonfood-contact shelves.
Stored food not covered. -bean sprouts and cooked chicken incovered in walk in cooler.
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate10 Basic
Show 19 findings ▾
Container of medicine improperly stored.
Nonfood-grade bags used in direct contact with food. -grocery bags used to store cooked pork.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over peeled onions 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. -raw chicken stored over pork in reach in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs in a bowl on cart at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.
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. -chicken wings at cookline.
Toxic substance/chemical improperly stored. -can of wd-40 stored above food.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. -metal can used to dispense rice. -plastic cup used to dispense cooked rice.
Cardboard used to line food-contact shelves.
Cardboard used to line nonfood-contact shelves.
Floor soiled/has accumulation of debris at cookline.
Food stored on floor. -bag of rice stored on kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment.
Reuse of single-service or single-use articles. -metal sauce cans and plastic jugs reused.
Stored food not covered. -numerous items in walk in cooler.
Working containers of food removed from original container not identified by common name. -corn starch container unlabeled.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. - dried rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys, toothpaste on shelf by food wrap
Floor soiled/has accumulation of debris. - behind handsink at cookline - between chest freezers and prep coolers
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in walk in cooler heavily soiled with old food debris. - bottom of upright freezer - plastic food bin lids
Stored food not covered. Numerous items in walk in cooler.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 9 high priority.
9 High priority9 Intermediate12 Basic
Show 30 findings ▾
Container of medicine improperly stored. - on shelf over cookline prep cooler
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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. - cook washed bowls containing raw chicken, then returned to food preparation without washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls used for raw chicken washed, rinsed, and placed to air dry without sanitizing
Live, small flying insects found - one under cookline handsink - one near walk in cooler - one on bagged flour in back area -one by chest freezer.
Nonfood-grade bags used in direct contact with food. - Walmart, Bravo grocery bags used in direct contact with spring rolls and cooked chicken
Nonfood-grade containers used for food storage - direct contact with food. - fried chicken draining onto cardboard
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - pans of raw chicken over vegetables, fries, and cooked meats in upright freezer
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - room temperature at cookline
Employee washed hands in a sink other than an approved handwash sink. Cook dipped hands in murky soap water at three compartment sink, returned to food prep.
Food-contact surface soiled with food debris, grease, or residue. - three pronged hook used for batter dipping chicken
Handwash sink not accessible for employee use at all times. - basin blocked by items stored inside sink. Both handsink. - boxed oil jugs restricting access to cook line handsink
No paper towels or mechanical hand drying device provided at handwash sink. - cookline
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Nonfood-grade utensil used in food. - three pronged hook for batter dipping chicken
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. - dried rice
Cardboard used to line nonfood-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys, toothpaste on shelf by food wrap
Floor soiled/has accumulation of debris. - behind handsink at cookline - between chest freezers and prep coolers
Food stored on floor. - bottled water - bagged rice -numerous containers in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in walk in cooler heavily soiled with old food debris. - bottom of upright freezer - plastic food bin lids
Reuse of single-service or single-use articles. - jug cut and reused for food scoop - plastic egg roll bags reused for storing different foods
Stored food not covered. Numerous items in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. - ground meat thawing at room temperature
Sep 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate8 Basic
Show 13 findings ▾
Container of medicine improperly stored.
Nonfood-grade bags used in direct contact with food. -plastic bags for takeout used to cover chicken in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over packaged vegetables and packaged fries in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
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 mark. Chicken wings.
Cardboard used to line food-contact shelves.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wooden dowel used to stir sauces.
In-use knife/knives stored in cracks between pieces of equipment.
Reuse of single-service or single-use articles. -tin cans and plastic cooking oil reused.
Soiled cardboard used to line nonfood-contact shelves.
Stored food not covered. -sauces and chicken wings in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. -container of baking soda at cook line.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Containers of medicine improperly stored at cookline.
Nonfood-grade bags used in direct contact with food. -grocery bags used to store egg rolls in chest freezer.
Operating with an expired Division of Hotels and Restaurants license.
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. -raw chicken stored over raw pork in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs stored on cart at cookline.
Handwash sink not accessible for employee use at all times. -handwash sink at cookline blocked by cooking oil boxes. -handwash sink by freezer used to store containers.
Food stored on floor. -bag of flour in kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
No self-closer on bathroom door.
Stored food not covered. -open bag of flour in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 13, 2023Inspection 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 ▾
Container of medicine improperly stored.
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. Raw chicken stored above raw beef in freezer.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by cooking oil containers.
No paper towels or mechanical hand drying device provided at handwash sink.
Cardboard used to line nonfood-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface, handles on rice cooker.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food stored on floor, bags of rice in kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris build up on handwash sink.
Reuse of single-service or single-use articles, cut vinegar bottles hanging at 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.