China Chef
Last inspected: Oct 16, 2025
82
Score
The health department has logged seven inspections at China Chef, the earliest from 2022. On Oct 16, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
The most common issue across all inspections has been “nonfood-contact surface soiled”, showing up three times.
China Chef's latest score is in line with the The Villages average of 81. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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 including cooked meats **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled. Walk in cooler shelves **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken in walk in cooler
08B-17-4
82
Feb 26, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
74
Oct 23, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in reach in cooler. Operator corrected shelves
08A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wontons in walk in cooler pulled from freezer this morning
02C-04-5
Basic - Working containers of food removed from original container not identified by common name. Bulk cornstarch/flour bins
02D-01-5
Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves
23-03-4
70
Apr 22, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
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. Operator is using unapproved chlorine sanitizer. Operator purchased approved sanitizer during inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
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. Emailed digital copy to operator
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stacked in hand wash sink at cook line. Operator cleared sink. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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 including cooked meats and egg rolls
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in 3 compartment sink no running water. Operator turned water on. **Corrected On-Site**
06-01-5
52
Dec 11, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
50
Jun 7, 2023
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
25
Dec 7, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. One dented can of hoisin sauce. Manager segregated. **Corrective Action Taken**
01B-01-4
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 handled money/credit card at register. Then proceeded to touch clean equipment and bag food items to go without washing hands. Discussed with manager.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in cooler. Manager moved beef below pork. Raw chicken over cooked chicken in walk in freezer. Manager moved cooked chicken below. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by container of saran wrap. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken held on time and marked properly with time. No written plan. Provided written plan to operator.
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sinks 76F. Triple sink 86F. One prep sink at 99F.
27-16-4
Basic - Employee beverage container on a food preparation table by rice warmers. Manager removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - One dented can of hoisin sauce not properly segregated. Manager segregated. **Corrected On-Site**
08B-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour and cornstarch not labeled.
02D-01-5
39
Frequently Asked Questions
When was China Chef last inspected?
The most recent health inspection at China Chef on file is from Oct 16, 2025. The public record contains seven inspections in total.
What is the most common violation at China Chef?
Across the inspection record, “nonfood-contact surface soiled” has been cited three times, more than any other issue at China Chef.
How does China Chef compare to other restaurants in The Villages?
China Chef most recently scored 82 out of 100, which is about the same as the The Villages average of 81.
Has China Chef's inspection record improved over time?
Yes. Recent inspections at China Chef have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at China Chef 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 Chef inspected?
Based on the inspection history on file, China Chef is inspected around two times per year on average.
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