China 1 Chinese Food
Last inspected: Apr 1, 2026
30
Score
China 1 Chinese Food has been inspected 11 times since 2022. The newest entry in the record is dated Apr 1, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 13 violations earlier on.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing eight times across the record.
China 1 Chinese Food's latest score of 30 falls below the Ocala average of 78. The pattern in the record is worth a careful look.
11
Inspections
7
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Food-Licensing Inspection
7 critical violations. 1 major violation. 1 minor violation.
View 9 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment opened and operating without a license. **Corrected On-Site**
50-08-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the kitchen area, yellow rice 103F per manager rice was cooked around 11:00 am and left out on prep table, also another container with rice at 66F left at room temperature since 11:00am, per manager rice was cooked at 12:00.
03D-02-5
High Priority - 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. At rhe cook line, bean sprouts, cut cabbage and cooked broccoli no time marked, Manager marked **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the kitchen area, yellow rice 103F per manager rice was cooked around 11:00 am and left out on prep table, also another container with rice at 66F left at room temperature since 11:00am, per manager rice was cooked at 12:00.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Hot holding soup with dead roach inside
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer behind main line, raw beef above opened container of cooked pork, Manager moved. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard boxes used to stored cooked chicken, Manager removed the chicken from cardboard during inspection. **Corrected On-Site**
14-15-4
Intermediate - Spray bottle containing toxic substance not labeled. At the storage area, spray bottle with blue liquid not labeled, manager labeled glass cleaner. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with food debris and build up of food.
23-03-4
30
Mar 9, 2026
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Reach-in cooler near front counter, pork time marked 1:00pm - 5:00pm 03/08/2026.
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, rice 54F per employee rice moved 20 minutes ago, employee moved to walk-in cooler. Reach-in cooler at the cook line, shrimp 45F, pork 45F vegetables 46, all food moved to freezer to dropped temperature down, food reached 42F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer, raw beef stored above cheese wontons
08A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee at the register handling money and immediately after started serving food in single service. **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near back door container inside sink, employee moved. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ NO manager onsite, total of four employees working with food at inspection time.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees at the cook line.
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At the root counter, spray bottle with blue liquid not labeled.
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles, also some tiles with water marks **Repeat Violation**
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food residue.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, (make table).
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of peppers stored above container of cooked chicken
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Underneath triple sink.
21-38-4
27
Oct 13, 2025
Routine - Food
No violations found.
100
Oct 9, 2025
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - 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. At the cook line, raw shell eggs, cooked chicken wings, cooked chicken, cooked broccoli, cooked noodles, cut cabbage and beans sprouts missing time marked, Manager time marked from 11:00am. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cut vegetables.
08A-05-6
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. Female employee touched with bare hands cooked chicken, chicken heated to 201F, also male employee portioned cooked Cold shrimp with bare hands after handling raw pork, inspector instructed to heat shrimp to 145F, shrimp heated to 158F. **Warning**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw pork went to walk-in cooler and portioned (bare hands) cooked shrimp, inspector instructed to heat shrimp and wash hands. **Warning**
12A-12-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee turned water on, rinsed hand, turned off the water, applied soap rubbed hands for less than 10 seconds opened the water, removed soap, turned off water with bare hands and dried hands with paper towel. Also female employee rubbed hands for less than 10 seconds. Inspector explained the correct way to wash hands and provided a digital copy of the instruction. **Warning**
12A-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food (chicken, noodles, pork, egg rolls, fried chicken and fried pork) in walk-in cooler no date marked, per manager food cooked 10/07-09/25.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk bins, employee moved. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the kitchen area.
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. For two male employees
13-03-4
Basic - Food stored in a prohibited area. At the front counter area, opened container of crispy noodle facing dining area, Inspector instructed to moved container. **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. At the cook line, oil jug on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also side of cooking equipment with grease build up and hood filters. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In walk-in cooler, chicken on first top shelf
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw shrimp thawed in standing water, employee opened water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, manager moved to bucket. **Corrected On-Site**
21-12-4
27
May 22, 2025
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 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. Sanitizer bucket in Three compartment sink chlorine tested over 200ppm, operator added water 100ppm. **Corrected On-Site**
41-15-5
High Priority - 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 over raw beef in reach in freezer both items removed from original package.
08A-17-6
High Priority - Container of medicine improperly stored. 3 bottles of medicine on shelf above bulk seasoning bins, operator moved. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler cooking equipment near front counter.
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. At Three compartment sink.
29-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on back prep table, operator moved to walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at the front of cooks line. **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Under shelving in the back storage area.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cooling chicken and bulk seasoning bins.
12B-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. One ceiling cracked tile by hood system on cooks line. Multiple acoustic ceiling tiles unsealed throughout kitchen.
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar no handle, employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Buckets of food (bean sprouts, chicken, sauce) on floor in walk in cooler.
08B-38-4
39
Jan 16, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the front counter area handling money and card started serving food without washing his hands. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Nonfood-grade bags used in direct contact with food. Freezer near front counter, food in direct contact thank you bags.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer near front counter, wonton tray stored below raw shrimp, manager moved. **Corrected On-Site**
08A-02-6
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. Inspector provided a digital copy during inspection. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near back door.
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. In front of triple sink, raw pork in standing water at room temperature (61F), manager moved to walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Reuse of single-service or single-use articles. At the cook line, used gloves in direct contact with chicken.
25-32-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves with food debris and build up.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food build up.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the front and near back door.
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, multiple employee items, stored above rice bags.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. At the prep area, male personnel eating on prep table next to cutting board with beef.
12B-02-4
Basic - Working containers of food removed from original container not identified by common name. At dry storage area, multiple containers not labeled (flour, MSG, sugar or salt).
02D-01-5
35
Jul 10, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Jan 10, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm, manager diluted to 50-100ppm. **Corrected On-Site**
41-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the prep area, picked dirty container from sink, rinsed and started using container for cooked chicken, Inspector addressed situation, employee moved back container to sink and placed chicken on a cleaned tray. Inspector explained the sanitization process. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cleaning and working at the triple sink, started wearing gloves to transfer chicken to a different container, Male employee never washed his hands. Operator addressed situation with employee. **Corrective Action Taken**
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands Female employee at the front counter area, took money and credit card from multiple customers and immediately after started handling cleaned containers and served ready to eat food. **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the front line, chicken wing no date marked, manager dated 01/08/24 **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, observed wooden spoon handle touching crispy noodles.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers not labeled (sugar, salt and flour bins).
02D-01-5
41
Aug 21, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
27
Mar 22, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen after taking out trash and began to handle thawing chicken in three compartment sink. Manager had employee wash hands and rinse off chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Manager had employee place raw chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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. No written procedure available for establishment. Inspector provided written procedure to operator. **Corrective Action Taken**
11-27-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath mop sink next to back door.
29-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Employee moved chicken to walk-in cooler to finish thawing. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Chicken in walk-in cooler. Manager had employee place cover on chicken. **Corrected On-Site**
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above three compartment sink. Gaskets of reach-in coolers across from stove.
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Equipment in poor repair. Door to reach-in freezer across from fryers.
14-11-5
47
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Male employee went from restroom to food prep without washing hands.
12A-11-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw chicken stored on shelf over cut vegetables. Pans of raw chicken stored on top of buckets containing sauce. All were moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Employee with no hair restraint while engaging in food preparation. All male employees **Repeat Violation**
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate with fish and vegetables on shelf over chicken. In walk in cooler. Moved. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on prep table. **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can of Diet Coke on shelf in walk in cooler. Manager moved. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of rice near back door.
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in bucket.
42-01-4
47
Frequently Asked Questions
When was China 1 Chinese Food last inspected?
The most recent health inspection at China 1 Chinese Food on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at China 1 Chinese Food?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at China 1 Chinese Food.
How does China 1 Chinese Food compare to other restaurants in Ocala?
China 1 Chinese Food most recently scored 30 out of 100, which is lower than the Ocala average of 78.
Has China 1 Chinese Food's inspection record improved over time?
Yes. Recent inspections at China 1 Chinese Food have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at China 1 Chinese Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China 1 Chinese Food inspected?
Based on the inspection history on file, China 1 Chinese Food is inspected around three times per year on average.
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