U CHINA
326 SEABREEZE BLVD, Daytona Beach FL 32118 · 386.253.8880
Last inspected Aug 4, 2026 · 9 visits since October 2023
AUG 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. -2 roach droppings on top of refrigerator at front of cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019045870 | Aug 22, 2019 | Sep 26, 2019 | $400 |
Inspection history
9 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Non-food grade paper used as liner for food container. -to go paper touching egg rolls at cooler on cookline Nonfood-grade containers used in direct contact with food. -large plastic bin used for uncooked bulk rice Nonfood-grade bags used in direct contact with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above biscuits inside the chest freezer in side storage room
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above tofu inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh cut garlic in oil 54F sitting out next to woks. Advised to use a 4 hour time control for safety and discard after 4 hours if intention is leaving out at room temperature
Show the remaining 11 findings ▾
Handwash sink not accessible for employee use at all times. -hand sink obstructed by large container
No paper towels or mechanical hand drying device provided at handwash sink. -mens restroom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked noodles
Buildup of food debris/soil residue on equipment door handles. -multiple handles of containers/pots in use on cook line/prep area
Floor soiled/has accumulation of debris. -cook line under grill/fryers
Garbage can soiled. -advised ti replace interior garbage can
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights above 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of utility lines around/under the hand sink at the front of the kitchen -side exterior of fryer/grill
Ripped/worn tin foil used as cover for rice warmer
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -corner area in back near fire exit
Unwashed fruits/vegetables stored with ready-to-eat food. -whole mushrooms on top shelf inside walk in cooler
Jan 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. -hand sink next to 3 compartment sink obstructed by items placed over top of basin
Food not stored at least 6 inches off of the floor. -cases of fryer oil in -bag of sugar near back door
Grease receptacle lid partially open due to damaged lid
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside side storage room above chest freezers
Objectionable odors inside walk in cooler
Reuse of single-service or single-use articles. -no.10 cans
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -front door marked as fire exit obstructed by large table/pickup order stand
Jan 6, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 2 high priority.
2 High priority2 Intermediate18 Basic
Show 23 findings ▾
Container of medicine improperly stored. -rack of medicine above prepackaged items intended for customers
Raw animal food stored over or with unwashed produce. -partially cooked chicken stored above whole cucumbers inside walk in cooler
Handwash sink not accessible for employee use at all times. -hand sink next to 3 compartment sink obstructed by items placed over top of basin
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cookline cooler -smoked pork -precooked lo mein Walk in cooler -cooked chicken -cooked lo mein -cooked pork
Ceiling shows damage or is in disrepair. -material peeling above dry storage shelving in back
Ceiling tile missing. -lobby
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent inside walk in cooler
Cove molding at floor/wall juncture broken/missing. -molding in small room containing mop sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone placed on top of chest freezer next to packaged sauces
Employee with no hair restraint while engaging in food preparation. -cook
Floor soiled/has accumulation of debris. -edges of floors on cook line, some significant areas of debris/grease/soil -small storage room near back door
Food not stored at least 6 inches off of the floor. -cases of fryer oil in -bag of sugar near back door
Grease receptacle lid partially open due to damaged lid
Ice buildup in reach-in freezer. -side storage room
Interior of microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside side storage room above chest freezers
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -bottom section of dry goods storage rack turned into makeshift cot with multiple pillows/blankets, located inside side storage area next to chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker -exterior of rice cookers -gaskets to walk in cooler -racks inside walk in cooler -exterior of spice containers on cook line
Objectionable odors inside walk in cooler
Reuse of single-service or single-use articles. -no.10 cans
Silverware/utensils stored upright with the food-contact surface up. -clean utensils above 3 compartment sink
Wall soiled with accumulated grease, food debris, and/or dust. -behind fryers -back storage area behind dry goods rack -cookline area
Marked exit/path to marked exit blocked. For reporting purposes only. -front door marked as fire exit obstructed by large table/pickup order stand
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale.
Employee handled soiled equipment and then engaged in food preparation and handled clean equipment without washing hands. -cleaned fryer prior to engaging in food preparation without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken inside pans stored above cooked chicken inside walk in cooler
Ready to eat food stored inside container from raw animal foods. -cooked chicken stored inside box from raw chicken, manager cooked contaminated chicken during inspection above 165F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked food inside walk in cooler
Bathroom facility not clean.
Cardboard used to line direct food-contact. -cooked chicken inside cardboard from raw chicken
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tile shows damage or is in disrepair. -peeling ceiling tile material in back of establishment near back door
Clean or equipment stored on dirty shelving.
Dead roaches on premises. -2 dead roaches under cookline equipment
Floor soiled/has accumulation of debris. -some thick grease under cook line -debris under shelving in storage area -bathroom floors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside walk in cooler -top of smoker -gaskets to walk in cooler -shelving in storage area next to clean containers
Objectionable odors in areas of the establishment. -corner in back area where water heater/mop sink located
Utility lines are unnecessarily exposed. -hole around vent stack going through ceiling on cookline above smoker
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. -restroom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
Ceiling/ceiling tile shows damage or is in disrepair. -disrepair showing in ceiling tile towards back of establishment
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal items from home inside storage area in back next to paper towels/gloves/other supplies
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -grease on floor in storage room across from 3 compartment sink
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -bed/cot/blanket/pillow in hallway near storage area. Advised of requirement to have any private quarters separated from establishment operations/partitioned via closed door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top exterior of smoker
Objectionable odors in areas of the establishment. -storage room across from 3 compartment sink
Working containers of food removed from original container not identified by common name. -bulk sugar, flour
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on small flat top
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tile shows damage or is in disrepair. -front lobby near window -area in front of walk in cooler
Equipment in poor repair. -gaskets for chest freezer
Floor soiled/has accumulation of debris. -cookline under equipment on side of cook line near back door
Hole in or other damage to wall. -near back door
Ice buildup in reach-in freezer.
Aug 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw poultry prior to cooking/preparing order of cooked food without washing hands
Non-food grade paper/paper towel used as liner for grease absorbing. -on sheet pan in back
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry on sheet pans stored above cooked/packaged food inside stand up freezer
Roach excrement and/or droppings present. -2 roach droppings on top of refrigerator at front of cookline
Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings on top shelf inside water heater room open to kitchen -1 dropping on top surface of water heater
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soup broth 125F, egg drop soup 127F. Manager stated 1 hour, stated reheating to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on small flat top
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tile shows damage or is in disrepair. -front lobby near window -area in front of walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public.
Equipment in poor repair. -gaskets for chest freezer
Floor soiled/has accumulation of debris. -cookline under equipment on side of cook line near back door
Hole in or other damage to wall. -near back door
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lids to dry product in back on shelf -surface area around woks -side exterior of rice cooker -top surface of smoker inside kitchen -shelving inside walk in cooler
Objectionable odors in bathroom or other areas of the establishment. -bathroom
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door
Uncovered food stored near sink exposed to splash. -thawing shrimp stored below hand sink on stool during prep
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. -raw chicken stored above whole carrots inside walk in cooler
Food-contact equipment soiled with food debris, mold-like substance or slime. -steam well at tabletop steamer
Handwash sink used for purposes other than handwashing. -filling pans with water from hand sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked noodle#, cooked pork, cooked egg rolls inside lowboy without date mark. Manger stated made prior day.
Buildup of food debris/soil residue on equipment door handles/lids to bulk containers
Cardboard used to line nonfood-contact shelves. -below rice cooker in side storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area in lobby
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. -manager stated removed for cleaning
Floor soiled/has accumulation of debris. -under/behind fryers
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above rice cooker in small side storage room -hood system
Reuse of single-service or single-use articles. -no.10 cans reused for sauces
Stored food not covered inside walk in cooler.
Unwashed mushrooms stored with/above ready-to-eat food. -stored above cut green peppers
Working containers of food removed from original container not identified by common name.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -bins used for direct contact on bulk storage of dry goods.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry placed onto sheet pans stored above fully cooked seafood/krab, other ready to eat food. Discussion with operator about repeat violations
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above soy sauce inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic with oil, 80F on cook line. Suggested to operator to keep fresh chopped garlic and oil separate if not wanting to use time/temperature control on cook line. Manager stated mixed 2 hours prior, moved to cooler to chill down.
Certified food manager unable to answer basic questions about allergens. -manager could not answer questions when asked after observing cross contamination with shellfish. provided list of major allergens, discussion with person in charge about cross contamination of fish and shellfish to ready to eat food.
Handwash sink used for purposes other than handwashing. -hand sink with container inside basin
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pork -cooke dumplings
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on cart next to bin of chicken
Employee with no hair restraint while engaging in food preparation. -cook
Equipment in poor repair. -thin wood shelving with styrofoam containers
Floor soiled/has accumulation of debris. -cookline
Food contaminated by unsanitized equipment or utensil. -cook used scoop used from cookline on shrimp before using same scoop on vegetables. Advised to have different utensils for shellfish on topside of cooler
Food not stored at least 6 inches off of the floor. -fryer oil
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cook line, above 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -cook top surrounding wok -shelving above prep area- manager cleaned during inspection - corrected on site
Reuse of single-service or single-use articles. -reusing no 10 cans
Screen door in disrepair. Gap to outside
Single-service articles stored on a soiled surface. -top shelving in prep/cook area
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -near back door
Walk-in cooler interior/shelves have accumulation of soil residues. -mold like substance on top shelf of rack inside walk in
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.