China 1
Last inspected: Jan 10, 2025
82
Score
Going back to 2022, China 1 has six inspections in the public record. The most recent report on file is from Jan 10, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around 14 violations each.
“Establishment has no written procedures for employees” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Daytona Beach restaurant scores 71. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 10, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -storage room near chest freezers - From follow-up inspection 2025-01-10: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2025-01-10: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2025-01-10: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. - From follow-up inspection 2025-01-10: **Time Extended**
16-04-4
82
Jul 16, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
50
Jan 9, 2024
Routine - Food
4 critical violations. 5 major violations. 18 minor violations.
View 27 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -blue plastic bins used for direct contact with dugar/
14-15-4
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 poultry stored above raw beef in ziploc bags inside stand up freezer on cook line
08A-17-6
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. -cut cabbage, noodles on cook line sitting at room temperature. Manager added time
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked rice from day prior, 93F after 1.5 hours. Manager reheated to 165F. **Corrected On-Site**
03E-02-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -buckets of sauce stored in front of hand sink
31A-09-4
Intermediate - 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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -smoker vent connected to hood -gaskets to refrigeration equipment
23-03-4
Basic - Reuse of single-service or single-use articles. -no 10 cans reused to store in use utensils on cook line. These cans are not reusable due to ridges/design/construction materials.
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools kept on rack next to food/supplies **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in standing water -raw chicken wings thawed in standing water , partially frozen 32-54F for 1 hour
06-08-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -area behind smoker/water heater -adea in prep hallway above table
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - Bowl or other container with no handle used to dispense food. -no 10 cans reused for scooping food
14-01-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile around vent stack at water heater -ceiling tiles in storage area in back
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while prepping/cooking
13-07-4
Basic - Equipment in poor repair. -door to stand up freezer in back
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -under mop sink, next to freezer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in prep area -onions on floor of walk in
08B-47-4
Basic - Hood filter gap from automatic fire suppression/exhaust system. -gaseous odor present
14-42-4
Basic - Ice buildup in reach-in freezer. -storage area, chest freezer
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
14
Jul 12, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken left on top of soy sauce bucket **Corrected On-Site**
08A-05-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
22-48-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooke pork
02C-02-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -buckets in front of hand sink on cook line
31A-09-4
Intermediate - 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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Cardboard used to line food-contact shelves. -inside walk in
14-05-4
Basic - Dead roaches on premises. -1 dead roach on top of smoker on cook line **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -grease build up on cook line and near water heater
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce in hallway -cut onions on floor inside walk in cooler
08B-47-4
Basic - Grease recycling container overflowing/spillage onto ground.
28-24-4
Basic - Ice buildup in reach-in freezers
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top exterior of smoker
23-03-4
32
Feb 11, 2023
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -bus tubs -plastic bin used for raw beef inside walk in cooler
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken breasts stored above cheese won tons inside freezer. Raw chicken juices have frozen surrounding ready to eat cheese won tons. See stop sale for cross contamination
08A-02-6
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 breasts prepped onto sheet pans stored above raw beef and raw pork
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -ready to eat cheese wontons, cross contamination with raw chicken juices inside stand up freezer improperly stored.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -not functional
05-06-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -cookline handwash sink blocked by bucket and tray **Corrected On-Site**
31A-09-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -storage area with chest freezers
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -storage room **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -gaskets to walk in cooler
14-11-5
Basic - Food not stored at least 6 inches off of the floor. -raw beef on floor inside walk in cooler
08B-47-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -near smoker -soiled floors around equipment
36-27-5
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
17
Oct 25, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was China 1 last inspected?
The most recent health inspection at China 1 on file is from Jan 10, 2025. The public record contains six inspections in total.
What is the most common violation at China 1?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at China 1.
How does China 1 compare to other restaurants in Daytona Beach?
China 1 most recently scored 82 out of 100, which is higher than the Daytona Beach average of 71.
Has China 1's inspection record improved over time?
Results have been roughly steady. Inspections at China 1 have averaged around 14 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at China 1 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China 1 inspected?
Based on the inspection history on file, China 1 is inspected around three times per year on average.
Nearby Restaurants