Apollo Beach China 1
Last inspected: Apr 13, 2026
55
Score
Going back to 2022, Apollo Beach China 1 has eight inspections in the public record. On Apr 13, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 14 violations before that.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded eight times.
That's lower than the typical Apollo Beach restaurant, which scores around 67. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 64 F, raw bean sprout 65 F sitting out on counter. Manager states it was there for 1 hour. Manager placed items in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice container lid soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink next to back door, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, manager removed at time of inspection. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Sauce on floor on cook line, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of chest freezer soiled. **Repeat Violation**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink near register.
29-20-5
55
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bean sprouts 57 F, Cooked chicken 58 F on counter on cook line. Manager placed in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. At hand wash sink next to 3 compartment sink. Manager replaced at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand wash sink. Employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls, and other food items not date marked in reach in cooler and walk in cooler. Manager began date marking at time of inspection. **Corrective Action Taken**
02C-02-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink next to 3 compartment sink. Manager placed container under hand wash sink to catch water.
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Food stored on floor. Fryer oil and sauces on floor, manager removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drinks drink on prep table.
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
45
Mar 24, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Rangoon in reach in cooler. Employee placed raw chicken to the bottom. **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer. **Repeat Violation**
14-31-5
High Priority - Food placed in soiled container/equipment. Chicken in cardboard box, employee removed at removed at time of inspection. **Corrected On-Site**
08B-27-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
61
Aug 16, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 73 F, chicken 69 F, pork 48 F- retemp 43 F, chicken 45 F- retemp 42F on counter and in reach in cooler. Operator placed in the cooler and on ice at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked pork in reach in freezer. **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bag in reach in freezer. **Repeat Violation**
14-31-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching lettuce with bare hands.
09-01-4
Intermediate - 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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, and other items not date marked in reach in cooler near fryers. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above 3 compartment sink.
24-08-4
Basic - Food stored on floor. Pork and on on floor, operator removed pork at time of inspection. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler on cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection. **Corrected On-Site**
25-06-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction near register. **Repeat Violation**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator placed in sanitizer bucket at time of inspection. **Corrected On-Site**
21-12-4
26
Feb 12, 2024
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer next to walk in cooler.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 F on counter, operator placed in reach in cooler. Rice 44 F in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 114 F on counter, operator began to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Operator replaced cutting board at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up sanitizer bucket.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in reach in cooler not date marked. Rice and chicken in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Operator replaced cutting board at time of inspection. **Corrected On-Site**
14-09-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
25-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door handle soiled. **Repeat Violation**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice in dry storage, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Food stored on floor. Sauce and oil on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table. Operator removed at time of inspection. **Corrected On-Site**
08B-49-4
25
Oct 11, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 74 F, egg rolls 71 F on counter, operator placed in walk in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - 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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl the no handle in rice. **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Soy sauce on floor, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice in dry storage.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Next to wok.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Repeat Violation**
21-12-4
43
Jan 31, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 51 F on counter, operator placed in walk in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler on cook line. Raw shell eggs over cooked chicken wings in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler above restaurant drinks and sauces. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with sauces, operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Soy sauce on floor on cook line. **Repeat Violation**
08B-38-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler above restaurant drinks and sauces. Operator removed at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter. **Repeat Violation**
21-12-4
41
Sep 16, 2022
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ppm, operator remade sanitizing bucket at time of inspection tested 100 ppm. **Corrected On-Site**
41-15-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell Eggs 66 F on counter. Operator placed eggs in walk in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cooked chicken in walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with the big 6.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl in handwash sink next to register.
31A-11-4
Basic - Single-service articles improperly stored. Boxes of to go containers stored on floor in lobby.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pot of fried rice, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food segregated and identified in front reach in cooler with restaurant drinks and food. **Repeat Violation**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Container of beef cracked in reach in cooler.
14-38-4
Basic - Food stored on floor. Oil stored on floor near register. Bottles of water soiled in dry storage area. Soy sauce on floor near cook line. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer near register.
14-69-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around rice cooker and skillet. **Repeat Violation**
23-03-4
26
Frequently Asked Questions
When was Apollo Beach China 1 last inspected?
The most recent health inspection at Apollo Beach China 1 on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Apollo Beach China 1?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited eight times, more than any other issue at Apollo Beach China 1.
How does Apollo Beach China 1 compare to other restaurants in Apollo Beach?
Apollo Beach China 1 most recently scored 55 out of 100, which is lower than the Apollo Beach average of 67.
Has Apollo Beach China 1's inspection record improved over time?
Yes. Recent inspections at Apollo Beach China 1 have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Apollo Beach China 1 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Apollo Beach China 1 inspected?
Based on the inspection history on file, Apollo Beach China 1 is inspected around two times per year on average.
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