China Garden
Last inspected: Apr 22, 2026
70
Score
The health department has logged eight inspections at China Garden, the earliest from 2023. Inspectors last stopped by on Apr 22, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to seven violations per visit.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited five times.
China Garden's latest score of 70 falls below the Big Pine Key average of 77. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over broccoli in walk-in cooler **Warning**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, chicken, noodles,in walk-in cooler not dated marked **Repeat Violation** **Warning**
02C-02-5
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. BiZheng **Repeat Violation** **Warning**
53B-13-5
70
Jan 29, 2026
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in refrigerator **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Triple sink chlorine @100 ppm **Corrected On-Site** **Warning**
22-45-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine in dishwasher. Triple sink must be set up to sanitize clean dishes **Warning**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in refrigerator , cooked beef, cooked chicken in walk-in cooler is not date marked **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
43
Apr 15, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not sanitizing Triple sink will be used to sanitize dishware
22-45-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0
22-41-4
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.
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , chicken in refrigerator not date marked. In walk-in cooler cooked chicken , pork not date marked
02C-02-5
Basic - Ceiling tile missing.
36-36-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Painted Wood cabinet door used as shelf on cook line
14-25-5
Basic - Bowl or other container with no handle used to dispense food. In rice
14-01-5
41
Jan 21, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
22-41-4
High Priority - Raw ground sausage stored over/not properly separated from ready-to-eat cooked chicken in the walk-in coolerrelocated under cooked beef **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47*F - Cold Holding); Beef (47*F - Cold Holding); Poultry (47*F - Cold Holding) all TCS food was removed from the lift lid unit and relocated to the walk-in cooler to rapidly cool down and leafy greens (75*F - Cold Holding); **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
12A-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.in the walk-in cooler cooked chicken, shrimp , pork not date marked
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Reuse of single-service or single-use plastic bags . Observed used plastic bags stored inside of raw poultry boxes in the walk-in freezer . All single service used bags were discarded during inspection. **Corrective Action Taken**
25-32-4
Basic - Employee preparing food in customer section of dining area.
08B-48-4
Basic - Bowl or other container with no handle used to dispense rice
14-01-5
Basic - Wood food-contact surface not properly sealed. Wood shelving over prep table holding food has peeling paint and is not sealed
14-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The lift lid cooler on cook line holding TCS foods is not cold holding @41F or below .
14-74-7
32
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
22-45-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine at 0 ppm **Corrected On-Site**
22-41-4
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized.
22-51-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At newly installed hand wash sink . No paper towels in men's bathroom. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice **Corrected On-Site**
14-01-5
Basic - Employee preparing food in customer section of dining area.
08B-48-4
Basic - Food stored on floor in the walk-in freezer
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At newly installed handwash sink
31B-04-4
47
Nov 28, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked poultry sitting in container on cookline table 51F cook put chicken in walk-in cooler to cool . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food , raw chicken stored over or with unwashed produce, broccoli in walk-in cooler **Warning**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
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. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink missing in food preparation and cook line area. Non approved Existing plans show hand wash sink near cook line and mop sink. Only one handwash sink in the kitchen is installed in dish area. There is No handwash sink for food prep or in cookin area. **Warning**
31A-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Shelf installed over handwash sink interferes with access to sink **Warning**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
11-26-1
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 rice cooked noodles in lift lid cooler on cookline not date marked . Cooked chicken in walk-in cooler not date marked **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense uncooked rice **Warning**
14-01-5
Basic - Employee drink in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Employee personal items cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - In dining room Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Oil containers stored on floor. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner.shrimp thawing in standing water directly in triple sink. Shrimp was put into clean container and cold water is running to agitate the surface. **Corrected On-Site** **Warning**
06-01-5
26
Jun 1, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Feb 9, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw shrimp stored over/not properly separated from ready-to-eat food, Cooked chicken Raw beef over scallions and ginger in walk-in cooler
08A-05-6
High Priority - Observed Nonfood-grade bags used in direct contact with food in walk-in cooler and freezer
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times , due to shelves above handwash sink. **Repeat Violation**
31A-09-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Microwave over is rusting on the interior.Equipment in poor repair. Walk-in cooler gaskets is torn and soiled.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler are soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Food stored on floor in kitchen and dining room
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in dining room area , and in kitchen
36-32-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Buildup of food debris/soil residue on walk-in cooler door handles.
23-24-4
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
35
Frequently Asked Questions
When was China Garden last inspected?
The most recent health inspection at China Garden on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at China Garden?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at China Garden.
How does China Garden compare to other restaurants in Big Pine Key?
China Garden most recently scored 70 out of 100, which is lower than the Big Pine Key average of 77.
Has China Garden's inspection record improved over time?
Yes. Recent inspections at China Garden have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Garden 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 Garden inspected?
Based on the inspection history on file, China Garden is inspected around three times per year on average.
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