China Chen
Last inspected: Feb 17, 2026
39
Score
Across the available record, China Chen has 10 inspections on file, the first dated 2022. The most recent report on file is from Feb 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 10 violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited seven times.
Compared to other Sun City Center restaurants (averaging 64), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 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. Establishment has a non food contact surface chlorine sanitizer. Manager got approved food contact chlorine bleach at time of inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over sauce in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62 F, cooked chicken wings 70 F both sitting on counter next to fryers. Manager states they were sitting there for 30 minutes. Manager placed items in reach in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. **Repeat Violation**
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **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. Employee phone on plastic forks. Employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets. **Repeat Violation**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation**
25-02-4
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 cloth on prep table. Employee removed at time of inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled.
02D-01-5
39
Oct 23, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 73 F, cooked noodles 52 F on counter. Employee placed in walk in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Multiple items in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
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 reach in freezer.
08B-49-4
Basic - Food storage container/container lid cracked or broken. Flour container lid cracked.
14-38-4
Basic - Food stored on floor. Oil on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in 3 compartment sink.
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation**
25-02-4
39
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
47
Mar 5, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 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 phone then began to grab containers of chicken without washing hands. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer. **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 74 F, Broccoli 74 F, Chicken 76 F on counters. Employees placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen. **Warning**
43-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning**
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 and walk in cooler not date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on dry storage shelf. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in food prep area. **Warning**
12B-02-4
Basic - Food stored on floor. Containers of meat on floor in walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation** **Warning**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. **Repeat Violation** **Warning**
21-38-4
27
Aug 29, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Food placed in soiled container/equipment. Fried chicken in card board box.
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler on cook line. Raw chicken over cut vegetables in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 68 F- retemp 41 F in walk in cooler, operator placed in reach in freezer. Chicken wings 69 F- retemp 59 F, , broccoli 77 F- retemp 57 F on counter, operator placed in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
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 not date marked in reach in cooler on cook line. Multiple food items in walk in cooler not date marked. **Repeat Violation**
02C-02-5
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 drinks on dry storage shelf. **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 near register.
08B-49-4
Basic - Food stored on floor. Oil on floor on cook line. Multiple food items on floor in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on cook line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of tray.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in pork in walk in cooler.
10-06-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation**
25-02-4
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, operator removed at time of inspection. **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near 3 compartment sink.
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in soy sauce.
14-01-5
29
Apr 4, 2024
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
47
Jan 24, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Food placed in soiled container/equipment. Chicken in cardboard box.
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 59 F on counter, operator placed in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator fill up bowl with handwash sink. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler not date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **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 reach in cooler above sauces near register.
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 above reach in cooler, operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
24-08-4
Basic - Food stored on floor. Sauce on floor across from walk in cooler. Broccoli on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation**
25-02-4
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, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
21-12-4
27
Sep 21, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
37
Mar 16, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cooked chicken using bare hands. Discussed with operator no bare hand contact.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soy sauce in walk in cooler. Raw chicken over vegetables in reach in freezer.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli 68 F, on counter, operator placed in reach 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 on cook line.
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 cooked yesterday not date marked in reach in cooler on cook line. **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler and on shelf with seasonings in dry storage.
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of soy sauce. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. 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. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from food to serve to the public in walk in cooler.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back screen door.
35B-01-4
Basic - Food stored on floor. Soy sauce stored on floor. Onions on floor in walk in cooler. Oil on floor next to 3 Compartment Sink. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer.
14-69-4
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 table. **Repeat Violation**
21-12-4
30
Dec 27, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 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 peas and carrots in reach in freezer.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 49 F, cut cabbage 50 F on cook line. Operator placed into walk in cooler. Advised operator they can use time as a public health control. **Corrective Action Taken**
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 in reach in cooler not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in salt.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler and on prep table.
12B-07-4
Basic - Food stored on floor. Water bottles on floor under handwash sink. Oil stored on floor on cook line.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of rice touching rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastics forks and spoons are not all facing same direction.
25-02-4
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 throughout kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled in dry storage.
02D-01-5
43
Frequently Asked Questions
When was China Chen last inspected?
The most recent health inspection at China Chen on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at China Chen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at China Chen.
How does China Chen compare to other restaurants in Sun City Center?
China Chen most recently scored 39 out of 100, which is lower than the Sun City Center average of 64.
Has China Chen's inspection record improved over time?
Yes. Recent inspections at China Chen have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Chen 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 Chen inspected?
Based on the inspection history on file, China Chen is inspected around three times per year on average.
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