GREAT WALL CHINESE RESTAURANT
91200 OVERSEAS HWY, Tavernier FL 33070 · 305.852.8508
Last inspected Jun 4, 2026 · 6 visits since December 2023
JUN 24
JAN 25
APR 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 10/1/23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cold Holding); bean sprouts (45*F - Cold Holding); raw chicken (46*F - Cold Holding); Beef (45F - Cold Holding); shrimp (45*F - Cold Holding)
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. Form was emailed to owner
Show the remaining 2 findings ▾
Employee preparing food in customer section of dining area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid for chest freezer is soiled with food debris
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored. On shelving with food
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware will be sanitize in triple sink @ chlorine 100ppm
Raw chicken stored over/not properly separated from ready-to-eat food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (45*F - Cold Holding); bean sprouts (45*F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting boards
Cloth used as a food-contact surface. Cloth covering raw chicken
Employee preparing food in customer section of dining area.
Wall soiled with accumulated grease, food debris, and/or dust.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Triple sink set up to sanitize until dishwasher is repaired
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade is soiled
Buildup of food debris/soil residue on walk in cooler door handles.
Cloth used as a food-contact surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Time/temperature control for safety food thawed in an improper manner. Ham sitting out to thaw. 32F
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored in stand up cooler with food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46*F - Cold Holding); Beef (48*F - Cold Holding); Pork (48*F - Cold Holding) the owner states the unit has been open for restocking this morning. At end of inspection the unit is 43F ambient and dropping with the lid closed. Temperature was lowered on thermostat and lid was closed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Food-contact surface soiled with food debris, mold-like substance or slime. The round cutting board is soiled with food debris
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor in walk cooler
In-use wet wiping cloth/towel used under cutting board.
The top of broiler surface soiled with grease, food debris.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw chicken stored over/not properly separated from ready-to-eat food, sauce
Toxic substance/chemical, WD P40 and Lye improperly stored.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets are solid
Soiled dry wiping cloth in use.
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. chlorine at 25 ppm in dish machine
Medicine not labeled properly on shelf above food.
Operating with an expired Division of Hotels and Restaurants license. Expired 10/1/23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 76F on counter in kitchen, Beef (47*F - Cold Holding); Poultry (46*F - Cold Holding); shrimp (45*F - Cold Holding) Reachin lid was closed to help comply with cold holding temperatures Poultry (44*F - Cold Holding); Pork (44*F - Cold Holding); (44*F - Cold Holding)in walk-in cooler as per operator due deliveries and opening the door to walk-in cooler to restock items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with debris
Accumulation of debris on exterior and reservoir of warewashing machine.
Bean sprout stored on floor in the walk-in cooler.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Employee preparing food in customer section of dining area.
Equipment in poor repair. Reach in cooler gaskets are in disrepair.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reachin cooler on the cookline. Spray nozzle at dish rinse is soiled with debris
Unclean building components, attachments or fixtures. Build up of Grease on hood system
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour, cornstarch, sugar
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.