China 1
Last inspected: Feb 5, 2026
86
Score
Public records show eight inspections at China 1 stretching back to 2022. The most recent report on file is from Feb 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
China 1's latest score is in line with the Fort Pierce average of 87. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
86
Sep 23, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Apr 24, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk in cooler.
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink
12A-03-4
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 4 employees present
53A-05-6
Intermediate - Nonfood-grade basting brush used in food. Metal band
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork noodles and shrimp in the walk in cooler made 2 days ago.
02C-02-5
Intermediate - 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. Xiao Yan
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked pork chunks In the walk in cooler bowl used to scoop diced onions. Bowls used to scoop flour in bulk containers. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Next to hood
36-32-5
47
Jul 24, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Mar 11, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
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. Provided documentation. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used to dispense chicken and pork in reach in cooler.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cooks line.
13-03-4
Basic - Floor soiled/has accumulation of debris. Under the cooking equipment on the cooking line.
36-73-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with documentation. **Corrected On-Site**
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line, in bottom of cooler and around doors and door gaskets.
22-16-4
Basic - Stored food not covered. Multiple food containers in walk-in cooler.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms stored over ready to eat washed produce in walk-in cooler. **Repeat Violation**
08B-17-4
64
Nov 15, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change gloves for task but not wash hands.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, cutting board on prep station.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cooks prep station.
12B-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up for sanitation of wares. Educated and requested operator to set up 3CS for use. **Corrected On-Site**
16-13-5
Basic - Mop sink has accumulation of debris/ dirt.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris and liquid. Bottom of reach in cooler on cooks line.
23-03-4
Basic - Stored food not covered. Multiple food items in walk-in cooler not covered. Educate the manager. **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of mushrooms and case of zucchini store above prepare ready to eat produce.
08B-17-4
58
Apr 4, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over celery Raw chicken stored over raw shrimp **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 can of hoisin sauce dented
01B-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler
02C-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. On meat grinder
22-31-4
Basic - Bowl or other container with no handle used to dispense food. In cooked chicken **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on steam table 2. Knifes between equipment **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Multiple items in walk-in cooler
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
45
Sep 13, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw veggie. Manager moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork wonton 45f cold holding Cut cabbage 85f cold holding, less than 2 hours advised rapid chill
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg roll 104f hot holding advised reheat have been out 30 minutes **Repeat Violation**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In cooler on cooks line. Manager moved **Corrected On-Site**
12B-13-4
58
Frequently Asked Questions
When was China 1 last inspected?
The most recent health inspection at China 1 on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at China 1?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at China 1.
How does China 1 compare to other restaurants in Fort Pierce?
China 1 most recently scored 86 out of 100, which is about the same as the Fort Pierce average of 87.
Has China 1's inspection record improved over time?
Results have been roughly steady. Inspections at China 1 have averaged around seven 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 two times per year on average.
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