NO 1 CHINESE FOOD
931 SR 434 N STE 1235, Altamonte Springs FL 32714 · 407.869.8808
Last inspected May 5, 2026 · 6 visits since September 2023
FEB 24
JUL 24
MAR 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -dumplings ( 116 - Hot Holding) less than 2 hours on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018018723 | Mar 26, 2018 | Jun 20, 2018 | $400 |
| 4--2018021647 | Apr 11, 2018 | May 17, 2018 | $400 |
Inspection history
6 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp, raw beef, raw chicken over cooked wontons and sauces in prep cooler. -Raw chicken, raw pork, raw shrimp over onions and sauces in walk in cooler. Operator removed all items.
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 out of its original package over other raw meats and foods in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Wonton 114-120F hot holding in steam well less than 4hrs per operator. Operator immediately reheated to. 171F for temperature recovery
No probe thermometer provided to measure temperature of food products.
Show the remaining 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked food not date marked all made 5/1 per operator. Operator immediately dated
Ceiling tile missing. -Ceiling tile out of place above water heater due to water damage
Ceiling/ceiling tile shows damage or is in disrepair. -Ceiling tiles have water damage throughout kitchen
Dead roaches on premises. 1 dead roach in empty egg carton under prep table on cook line. Operator immediately discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink and food on shelf above prep cooler. Operator removed
Equipment in poor repair. -Cooler at beginning of cook line not working. No food items inside
Floor soiled/has accumulation of debris. -behind and around smoker -under coolers and prep tables on cook line -under fryer heavily soiled -under cook line along edges -edges of floor throughout kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves next to smoker - sides of fryer
Reach-in cooler interior/shelves have accumulation of soil residues. - bottom Interior of small black fridge at front counter
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken above trays of raw beef, French fries in reach-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken on top of sauce buckets in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs sitting on speed rack at room temperature less than 2 hours. Product moved into cooler for temp recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -dumplings ( 116 - Hot Holding) less than 2 hours on cook line.
Establishment advertised crab on menu/menu board but served imitation crab. -new menus list Crab Rangoon, per operator made with imitation crab. Operator started marking menus during inspection, changing C to K.
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.
Bowl or other container with no handle used to dispense food. -to go containers with no handles in bulk sugar, msg, salt.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile out of place above water heater, large opening.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled with dust, webs near back door.
Floor soiled/has accumulation of debris. -under all equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under rice cooker on cook line soiled. -grease build up on sides of fryers, salamander, around woks, side of BBQ. -hood filters soiled. -fan covers in walk-in cooler soiled.
Working containers of food removed from original container not identified by common name. -bulk sugar, msg, salt.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Container of medicine improperly stored. -on cook line shelf above cooler.
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, then returned to cook line and prepared food order without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken above raw beef in reach-in freezer.
Bowl or other container with no handle used to dispense food. -in bulk sugar, salt, rice
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above back door, 3 compartment sink.
Equipment in poor repair. -walk-in cooler floor rusted.
Floor soiled/has accumulation of debris. -floors soiled with build up of grease and food debris under cooking equipment. -floors soiled under 3 compartment sink, shelves in back area. Floor drain soiled under 3 compartment sink. -walk-in cooler floor soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above bbq and some woks. -exterior of rice, sugar and salt bins soiled. -exterior of reach-in freezers around door handles soiled. -food debris and mold-like growth on walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. -bulk dry goods.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began scooping rice without washing hands. Advised.
Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw beef on shelf above cooked shrimp and onions.
Bowl or other container with no handle used to dispense food. -cup with no handle used to scoop rice.
Floor soiled/has accumulation of debris. -build up of grease and food debris under cooking equipment. -floors soiled under shelves, 3 compartment sink. Wall soiled with accumulated grease, food debris, and/or dust. -behind hand wash sink, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on cooking equipment. -soiled handles on reach in freezers
Stored food not covered. -bulk salt, sugar, msg, rice uncovered, no lids.
Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water.
Working containers of food removed from original container not identified by common name. -bulk salt, sugar, msg not labeled.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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. Chicken over shrimp.
Handwash sink used for purposes other than handwashing. Items stored in sink basin.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked bamboo bowl chipped.
Spray bottle containing toxic substance not labeled. Bottle of blue liquid at warewash area. Advised operator
Equipment in poor repair. Cookline reach in cooler door held up by soda can.
Floors not maintained smooth and durable. Walk in cooler floor rusted.
Nonfood-contact surface soiled with grease, food debris. Shelves under tables on Cookline
Outer openings not protected with self-closing doors. Kitchen back door.
Stored food not covered. Barrels of bulk foods in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 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 handled cleaning towels, then returned to cook line and began preparing food without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed pan and large aluminum bowl, did not sanitize. Provided handout on proper warewashing.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above peeled onions in walk-in cooler -small container of raw shell eggs sitting on cut carrots and celery in make table.
Establishment advertised crab on menu/menu board but served imitation crab. -facility received new menus offering Crab Wontons. Product is made in house with imitation crab only. Operator is correcting menus by hand to Krab Wontons.
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. -blank form left on prior inspection. Provided new Employee Reporting Agreement in Chinese, both operators read and signed.
Bowl or other container with no handle used to dispense food. -to container with no handle in sauce in steam table.
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile out of place leaving large gap in ceiling in back room where chicken is cooling.
Equipment in poor repair. -walk-in cooler floor near door rusted.
Floor soiled/has accumulation of debris. -floors soiled under hand wash sink, 3 compartment sink, fryers and bbq.
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.