China Express
Last inspected: Feb 3, 2026
55
Score
The health department has logged eight inspections at China Express, the earliest from 2022. The newest entry in the record is dated Feb 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around eight violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
Restaurants in Palm Coast average 79, so China Express trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready to eat vegetables on top portion of flip-top cooler. Person in charge moved bowl of fish too prep table and identified them as personal. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice and noodles cooked and stored in deep covered containers. Discussed and provided handouts in Chinese too person in charge. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled with food debris.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food mixed together in multiple coolers. Discussed with person in charge.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above food prep tables and flip-top cooler on cook line. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed gaskets on flip-top cooler doors torn
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching onions in walk-in cooler. Discuss with person in charge.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
23-03-4
55
Aug 19, 2025
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler 4+ hours Ribs 44F, wings 44F, pork 45F; ( - Cold Holding). In cooler 4+ hours Ribs 44F, wings 44F, pork 45F; ( - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+ hours Ribs 44F, wings 44F, pork 45F; ( - Cold Holding). Eggs in shell 59F. Eggs were above fill line in reach in cooler. Person in charge removed and placed in walk in cooler. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink.
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand without soap in three compartment sink. Addressed immediately and he went to hand washing sink and washed hands with soap. **Corrected On-Site**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in lowboy not dated. Person in charge dated. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Large spray bottle near back door not labeled.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Paper notebook and pliers on shelf with hoisin.
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Behind cookline is soiled. **Repeat Violation**
36-01-4
Basic - Food-contact surface not smooth and easily cleanable. Establishment is using bubble wrap under cutting boards. Person in charge removed all bubble wrap. **Corrected On-Site**
14-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in reach in cooler. Person in charge removed drink. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Establishment is reusing containers of chicken bullion for raw vegetables.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Rice not labeled.
02D-01-5
35
Jan 23, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor not cleaned when the least amount of food is exposed. Debris behind cookline.
36-01-4
Basic - Food stored on floor. Case of chicken, beef and oil on floor. Person in charge removed all. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Front reach in freezer has food debris on bottom shelf.
22-16-4
82
Jul 30, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
61
Mar 20, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Hands Clean and Properly Washed
FL-08
52
Oct 31, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 80F; ( - Cold Holding). Out 3.5 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80F; ( - Cold Holding). Out for 3.5 hrs.
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. Chicken in reach in cooler not dated. Person in charge dated. **Corrected On-Site**
02C-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. Emailed to operator during inspection. **Corrective Action Taken**
11-27-4
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. Sanitizer set up in middle sink. Person in charge remade correctly. **Corrected On-Site**
16-13-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rags under cutting boards and wet rags on top of prep tables. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.
42-01-4
50
Dec 28, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer; raw chicken over pork. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Items in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Soy sauce on floor, pic moved soy sauce . **Corrected On-Site** **Repeat Violation**
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. Pot handle laying in rice. Person in charge removed. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board. Cloth on top of cutting board. Person in charge removed both. **Corrected On-Site**
21-04-4
67
Jul 26, 2022
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed several cooks go through back door and return to work and not wash hands. Addressed immediately and person washed hands. **Corrected On-Site**
12A-16-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is using non food grade plastic hcanisters to put chicken in.
14-15-4
High Priority - Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. See stop sale. Garlic in oil 86F.
03F-07-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observer 3 small children in back part of kitchen.
43-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gaskets on reach in freezer in front are torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in floor in between screen and floor. About 2".
35B-01-4
Basic - Food stored on floor. Observed raw chicken in a tub on floor. Person in charge removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging in front area.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer in front are soiled.
23-03-4
Basic - Reuse of single-service or single-use articles. Establishment is re-using single service containers. Pouring vinegar into pineapple container, reusing chicken bullion containers. **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Noodles by walk in cooler in back thawing at room temperature.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop s facing down.
42-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
35
Frequently Asked Questions
When was China Express last inspected?
The most recent health inspection at China Express on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at China Express?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at China Express.
How does China Express compare to other restaurants in Palm Coast?
China Express most recently scored 55 out of 100, which is lower than the Palm Coast average of 79.
Has China Express' inspection record improved over time?
Results have been roughly steady. Inspections at China Express have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Express inspected?
Based on the inspection history on file, China Express is inspected around two times per year on average.
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