China Chef
Last inspected: Mar 31, 2026
41
Score
The health department has logged 13 inspections at China Chef, the earliest from 2022. The most recent visit was on Mar 31, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to eight violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded eight times in the inspection record.
By comparison, the average Odessa facility scores 73, putting China Chef on the weaker side. The pattern in the record is worth a careful look.
13
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Sauce buckets not covered in walk in cooler, operator covered it
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above noodle in walk in cooler, operator removed the chicken to bottom shelf. **Corrected On-Site**
08A-05-6
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. Sanitation bucket tested >200ppm chlorine, operator remade it to 100ppm **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained,
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. Cooked egg roll no date marked over 24 hours. Operator marked it correctly
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door open. Operator closed it
32-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle water on shelf with SS utensils, operator removed the water
12B-07-4
Basic - Food stored on floor. Sauce buckets on floor in walk in cooler, operator removed it to shelves
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves soiled and grease buildup in kitchen
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table, operator removed it to sanitizer bucket
21-12-4
41
Oct 9, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hand. Manager asked him wash hand properly **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs above can soda in drinks cooler by register, operator removed eggs to walk in cooler **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not in original sealed packaging above cooked dumplings in walking in freezer, operator removed beef to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken in fryer basket hanging at fryer temperature was 110F. Operator voluntarily discarded it **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in triple sink, discussed proper handwashing procedures with manager , manager asked employee washed hand in hand wash sink properly **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained and black mold-like substance buildup on prep cooler
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. Cooked chicken and cut lettuce over 24 hours no date marking. Operator marked them all **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils Employee drinks on prep table, operator removed it. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with restaurant food together on shelf in walk in cooler. Operator removed it to separated area **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris around kitchen area
36-73-4
Basic - Food stored on floor. Soy sauce bucket on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Stored food not covered. cooked chicken and cut vegetables not covered in walk in cooler. Operator covered them all with plastic wraps. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitation solution between uses. Operator removed it to sanitizer bucket. **Corrected On-Site**
21-12-4
30
Mar 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken raw beef over soy sauce buckets on floor in walk in cooler **Warning** - From follow-up inspection 2025-02-14: Still observed **Time Extended** - From follow-up inspection 2025-03-06: Still observed **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce buckets on floor walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-14: Still observed **Time Extended** - From follow-up inspection 2025-03-06: Still observed **Time Extended**
08B-38-4
82
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
55
Feb 12, 2025
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken raw beef over soy sauce buckets on floor in walk in cooler **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook shrimp dropped into raw shrimp hotel pan in reach in cooler employee discarded cooked shrimp **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter table Cold holding: cut cabbage 77 f cook noodles 79 f less than 4 hours employee moved to cooler. Reach in cooler across from hot pot stove Cold holding: cook pork 46 f cook pork 46 f raw shrimp 52 f raw beef 53 f raw chicken 45 f ambient air temperature 52 f **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 98 f discussed with management to reheat the rice to 165 f **Warning**
03B-01-6
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit.Unable to turn on water **Warning**
27-25-4
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Tested at 75 f ran over 2 minutes **Warning**
27-24-5
Intermediate - No hot running water at three-compartment sink. 75 f tested at three compartment sink ran over two minutes. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at all hand washing sinks at 75 f and employee bathroom at 75 f ran over 2 minutes **Warning**
27-16-4
Basic - Food stored on floor. Soy sauce buckets on floor walk in cooler. **Repeat Violation** **Warning**
08B-38-4
32
Aug 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw meat, beef, pork and chicken in non food grade bags in walk in cooler and walk in freezer - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Food stored on floor. Observed bucket of cooked noodles, raw chicken meat, and vegetables on the floor of walk in cooler. Observed bottles of cooking oil and rice on the floor in kitchen, vases of wings on floor in walk in freezer - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
08B-38-4
70
Aug 28, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw meat, beef, pork and chicken in non food grade bags in walk in cooler and walk in freezer - From follow-up inspection 2024-08-28: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler - From follow-up inspection 2024-08-28: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-28: Garlic in oil **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (71F - Cold Holding); sprouts (61F - Cold Holding) raw chicken (42F - Cold Holding); Pork (46F - Cold Holding); Poultry (47F - Cold Holding); shredded pork (50F - Cold Holding); Pork (56F - Cold Holding); shrimp (67F - Cooling); garlic and oil (76F - Cold Holding); raw beef (49F - Cold Holding); cabbage (48F - Cold Holding) all items removed from reach in cooler and put in walk in cooler except the food that was issued a stop sale, no temperature monitoring **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-28: Cooked pork 48F Cooked chicken 47F Cooked shrimp 46F Garlic in oil 68F all items in top rail of reach in cooler on cook line, ambient temperature is 48F inside unit **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Food stored on floor. Observed bucket of cooked noodles, raw chicken meat, and vegetables on the floor of walk in cooler. Observed bottles of cooking oil and rice on the floor in kitchen, vases of wings on floor in walk in freezer - From follow-up inspection 2024-08-28: **Time Extended**
08B-38-4
52
Aug 27, 2024
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in the dining area
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used as lining in container with washed broccoli. Operator removed and rewashed the broccoli **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Raw meat, beef, pork and chicken in non food grade bags in walk in cooler and walk in freezer
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (71F - Cold Holding); sprouts (61F - Cold Holding) raw chicken (42F - Cold Holding); Pork (46F - Cold Holding); Poultry (47F - Cold Holding); shredded pork (50F - Cold Holding); Pork (56F - Cold Holding); shrimp (67F - Cooling); garlic and oil (76F - Cold Holding); raw beef (49F - Cold Holding); cabbage (48F - Cold Holding) all items removed from reach in cooler and put in walk in cooler except the food that was issued a stop sale, no temperature monitoring **Repeat Violation** **Admin Complaint**
03A-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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board had black mold like substance in the middle. Operator discarded in the garbage and replaced it with new one. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Containers with uncooked rice not labeled. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two open bottles of water in top of shelf below food preparation area. Operator removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed bucket of cooked noodles, raw chicken meat, and vegetables on the floor of walk in cooler. Observed bottles of cooking oil and rice on the floor in kitchen, vases of wings on floor in walk in freezer
08B-38-4
27
Jan 12, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Stored food not covered. Walk in cooler prepped vegetables stored uncovered. Discussed the importance of keeping all food held in the walk-in cooler, covered or protected at all times. - From follow-up inspection 2024-01-12: **Time Extended**
08B-12-5
95
Jan 9, 2024
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched a container of raw chicken dumping excess water and touched clean utensils with no hand wash.
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used in direct contact with food in food storage in both walk in freezer and walk in cooler. Discussed the importance of using only materials approved for direct food contact storage.**Repeat Violation** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat sauce in walk in cooler. Operator moved raw pork. Discussed proper food storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (61F - held on counter); raw pork (63F - held on counter);Bean sprouts (60F - held on counter) cooked pasta (62F held on counter), cooked chicken 44F cold hold, second temperature 42F cold hold at 12:35pm Food were placed on the counter less than 4 hours ago at time of opening at 11:00am. Operator placed all food under refrigeration. Discussed minimum holding temperatures.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork. Discussed the importance of date marking of both refrigerated and frozen foods.
02C-02-5
Basic - Food stored on floor. White buckets of foods stored on floor of walk in cooler, mesh bag of cabbage stored on floor of walk in cooler, grocery bags containing food stored on floor of walk in freezer. Discussed the importance of keeping our food, a minimum of 6 inches off the floor . **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Walk in cooler prepped vegetables stored uncovered. Discussed the importance of keeping all food held in the walk-in cooler, covered or protected at all times.
08B-12-5
45
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Jan 4, 2023
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
39
Sep 20, 2022
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
70
Frequently Asked Questions
When was China Chef last inspected?
The most recent health inspection at China Chef on file is from Mar 31, 2026. The public record contains 13 inspections in total.
What is the most common violation at China Chef?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited eight times, more than any other issue at China Chef.
How does China Chef compare to other restaurants in Odessa?
China Chef most recently scored 41 out of 100, which is lower than the Odessa average of 73.
Has China Chef's inspection record improved over time?
No. Recent inspections at China Chef have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at China Chef 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 Chef inspected?
Based on the inspection history on file, China Chef is inspected around four times per year on average.
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