China Chef
Last inspected: Apr 1, 2026
50
Score
China Chef appears in inspection records nine times, starting in 2022. On Apr 1, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 11 violations per visit across recent inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing eight times across the record.
The city-wide average sits at 69, which China Chef's 50 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Food placed in soiled container/equipment. Chicken wings in card board box, manager removed at time of inspection. **Corrected On-Site**
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **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 in reach in cooler and walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
08B-49-4
Basic - Food stored on floor. Container of chicken and soy sauce on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
50
Dec 4, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken wings cold holding 68 F temped at 1:35pm- retemp 54 F at 2pm left on counter next to rice cooker, manager placed in reach in cooler. Cooked sweet and sour chicken cold holding 47 F temped at 1:35pm - retemp 44 F at 2pm in reach in cooler near rice cooker, manager placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken and cut onions in card board boxes. Manager placed items in food grade containers. **Corrected On-Site**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 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. Multiple food items in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Manager 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 boards. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above sauces.
40-06-5
Basic - Food storage container/container lid cracked or broken. Sugar container lid cracked.
14-38-4
Basic - Food stored on floor. Fryer oil and sauces on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
39
May 5, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 67 F, Chicken wings 72 F on counter. Manager placed in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to 3 compartment sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handkerchief in sugar. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler on cook line. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler on cook line. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Chicken on floor in walk in freezer. Oil on floor on cook line. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables. **Repeat Violation**
21-12-4
43
Sep 12, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Food placed in soiled container/equipment. Cooked chicken in cardboard box, operator placed in food grade container at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-27-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed lettuce in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F on counter, operator placed in reach in cooler. Cut lettuce 53 F in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Container of medicine improperly stored. Employee medicine on shelf with clean containers.
41-07-4
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. Cutting board on cook line. **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. Chicken, pork, and shrimp not date marked in reach in cooler and walk in cooler. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep cooler.
40-06-5
Basic - Food storage container/container lid cracked or broken. Egg roll container cracked in reach in freezer.
14-38-4
Basic - Food stored on floor. Sauces on floor through kitchen. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
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 tables throughout kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
25
May 20, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Cooked chicken in cardboard box. **Warning** - From follow-up inspection 2024-05-20: Cooked chicken wings in cardboard box. **Time Extended**
08B-27-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greans 75 F, broccoli 50 F. Operator states it's been on the counter for approximately 30 minutes. Operator placed in walk in cooler at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: Broccoli 122 F on counter. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Sauces on floor throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
02D-01-5
50
Mar 18, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
39
Nov 13, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 54 F in reach in cooler.
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. 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. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near register, operator replaced at time of inspection. **Corrected On-Site**
31B-02-4
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. Operator provided two food handler certifications. **Repeat Violation**
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. Pork and chicken in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under register.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Can in containers of rice and flour. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in reach in cooler. **Repeat Violation**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Oil, sauce, and rice on floor. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler above chicken.
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
32
May 3, 2023
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Employee medicine on prep table next to fryers.
41-07-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler opened yesterday not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
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. Operator provided 2 employee training certificates.
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. Pork and chicken not date marked in reach in cooler next to fryers. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to fryers. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler over restaurant chicken. **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 phone on prep table.operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
13-03-4
Basic - Food storage container/container lid cracked or broken. Egg roll container broken in reach in freezer near register. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Sauces, meats and bean sprouts stored on flour in walk in cooler, operator removed at time of inspection. Salt on floor in dry storage. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs thawing in standing water. Operator placed in walk in cooler at time of inspection. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen. **Repeat Violation**
21-12-4
Basic - Equipment in poor repair. Reach in cooler gaskets torn on cook line.
14-11-5
33
Nov 14, 2022
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork in walk in cooler. Operator relocated at time of inspection to avoid cross contamination. **Corrected On-Site**
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. Raw chicken, raw pork, noodles and multiple times in walk in cooler and walk in freezer not labeled.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen stained
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink. Operator provided at time of inspection.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food in bulk corn starch. Operator removed at time of inspection.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease in kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles and cup on top of reach in cooler near fryer. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and orange juice stored over vegetables for restaurant in walk in cooler. Operator removed at time of inspection. **Corrected On-Site**
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 cell phone on reach in cooler near wok station and employee shirt on top of soda cans.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gaps at bottom of screen.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Lids cracked on bulk flour and corn starch.
14-38-4
Basic - Food stored on floor. Raw chicken stored on floor in prep area and soda bottles held on the floor near front kitchen door, bulk salt and soy sauce. Operator relocated at time of inspection. **Corrective Action Taken**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled with old food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep area tables.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour and corn starch. Operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
37
Frequently Asked Questions
When was China Chef last inspected?
The most recent health inspection at China Chef on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at China Chef?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at China Chef.
How does China Chef compare to other restaurants in Riverview?
China Chef most recently scored 50 out of 100, which is lower than the Riverview average of 69.
Has China Chef's inspection record improved over time?
Results have been roughly steady. Inspections at China Chef have averaged around 11 violations per visit across the recent 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 three times per year on average.
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