China Garden Chinese Restaurant
Last inspected: Mar 5, 2026
29
Score
China Garden Chinese Restaurant appears in inspection records 13 times, starting in 2022. The latest inspection on file is from Mar 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly 10 violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited eight times.
The city-wide average sits at 70, which China Garden Chinese Restaurant's 29 doesn't quite reach. The pattern in the record is worth a careful look.
13
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Mar 5, 2026
Complaint Full
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start food preparation without washing their hands. Coached employee on proper procedures.
12A-16-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (53F - Cold Holding); stuffed won tons (56F - Cold Holding) next to steam table, as per operator less than 1 hour, operator placed containers on ice bath to keep minimum cold holding temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked rice stored on soiled containers at walk in 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. Observed cooked ribs, cooked chicken,cooked pork and cooked rice not date marked inside standing unit at cook line and at walk in cooler , as per operator food was cooked over 24 hours. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container at kitchen area, employee removed during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table al cook line, employee removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on standing unit at cook line, employee removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-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. Observed on rice container at kitchen area, employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to steam table. Employee removed during inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at cook line, also observed on standing freezer by mop sink. **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed next to steam table at kitchen area.
21-10-4
Basic - Stored food not covered. Observed cooked rice and cooked chicken containers not covered on shelves at walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Repeat Violation**
21-09-4
29
Jan 9, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked ribs and cooked crispy chicken stored in soiled containers in standing unit next to fryer at cook line. - From follow-up inspection 2026-01-09: Still observed food stored on dirty containers, operator removed and stored on a clean container during callback inspection. **Corrected On-Site**
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. Observed cooked chicken,cooked ribs,cooked chicken wings not date marked, as per operator over 24 hours at walk in cooler. - From follow-up inspection 2026-01-09: Still observed food not dated. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. - From follow-up inspection 2026-01-09: Still observed. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors. - From follow-up inspection 2026-01-09: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed some missing tiles at cook line. - From follow-up inspection 2026-01-09: Still observed. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across wok station. - From follow-up inspection 2026-01-09: Still observed. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed on unit at wok station at cook line. - From follow-up inspection 2026-01-09: Still observed. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. Observed several food containers not covered on shelves at walk in cooler. - From follow-up inspection 2026-01-09: Still observed food containers uncovered at walk in cooler. Operator starts covering containers during callback inspection. **Corrective Action Taken**
08B-12-5
61
Jan 8, 2026
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (49F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (112F - Hot Holding) at cook line, as per operator less than 2 hours, operator moved rice container to walk in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 12 rodent droppings at kitchen area.
35A-04-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employees on proper procedures.
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut ham container on shelves at walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cooked ribs and cooked crispy chicken stored in soiled containers in standing unit next to fryer at 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. Observed cooked chicken,cooked ribs,cooked chicken wings not date marked, as per operator over 24 hours at walk in cooler.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside sweet sauce container at kitchen area, operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
36-37-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed some missing tiles at cook line.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 94° next to steam table at cook line, operator removed during inspection. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle in standing unit next to fryer at cook line. Operator removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Observed at cook line, operator removed during inspection. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed on unit at wok station at cook line.
29-49-6
Basic - Stored food not covered. Observed several food containers not covered on shelves at walk in cooler.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wiping cloths at cook line.
21-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across wok station.
23-03-4
22
Jul 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Observed cooked crispy chicken stored on dirty plastic containers. - From follow-up inspection 2025-07-29: Still observed dirty containers. **Time Extended**
08B-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also observed food stored on dirty containers on shelves at walk in cooler entrance. **Repeat Violation** - From follow-up inspection 2025-07-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle. - From follow-up inspection 2025-07-29: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit next to walk in cooler entrance door. - From follow-up inspection 2025-07-29: Still observed. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Repeat Violation** - From follow-up inspection 2025-07-29: Still observed. **Time Extended**
21-09-4
67
Jul 28, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Food placed in soiled container/equipment. Observed cooked crispy chicken stored on dirty plastic containers.
08B-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding); cooked pork (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked noodles (48F - Cold Holding)on reach in cooler at cook line, as per operator less than 3 hours. Operator add ice to food containers to rapid cooling cooked shrimp (44F - Cold Holding); cooked pork (46F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also observed food stored on dirty containers on shelves at walk in cooler entrance. **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. Observed cooked crispy chicken,cooked pork, cooked rice and cooked shrimp not dated on walk in cooler,adore operator over 24 hours. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table at kitchen area. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on standing reach in cooler next to fryer at kitchen area. Operator removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster and grease receptacle.
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside standing unit next to fryer at kitchen area, operator removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing unit next to walk in cooler entrance door.
22-16-4
Basic - Stored food not covered. Observed raw pork container not covered on standing unit by walk in cooler door entrance.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Repeat Violation**
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed on cut ham container on shelves at walk in cooler. Operator removed during inspection. **Corrected On-Site**
14-01-5
39
Jan 28, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (51F - Cold Holding) on reach in cooler at cook line, as per operator less than 1 hour, operator moved cooked eggs to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (123F - Hot Holding) at cook line, as per employee less than 2 hours. Employee reheat rice during inspection. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler.
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. Observed cooked ribs and cooked crispy chicken not date marked, as per operator over 24 hours on reach in cooler next to fryers at kitchen area. Employee dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed on walk in cooler.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 90° F, at cook line, employee removed utensils. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. Observed several food containers not covered at walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) inside 3 compartment sink, employee turned on water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour, potato starch and msg containers not identified with common name at dry storage area. Employee labeled containers during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Aug 30, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per manager less than 1 hour. **Corrected On-Site** - From follow-up inspection 2024-08-30: Still observed. **Time Extended**
03A-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line. - From follow-up inspection 2024-08-30: Still observed. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors. - From follow-up inspection 2024-08-30: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. - From follow-up inspection 2024-08-30: Observed clean gaskets, but now are stained l **Time Extended**
23-03-4
70
Aug 29, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per manager less than 1 hour. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); noodles (48F - Cold Holding)at cook line, as per employee less than 2 hours. Employee add ice during inspection. Also observed garlic oil at cook line. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed on sugar, flour and rice containers. **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cookline.
36-06-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at cook line.
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on both back doors.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed at cook line.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - Stored food not covered. Observed cut onions container not covered inside walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by dishwasher area.
02D-01-5
39
Mar 19, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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
Food Contact Surfaces Clean and Sanitized
FL-22
45
Oct 23, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. Provided form during inspection. - From follow-up inspection 2023-10-23: Did not observed forms. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area. - From follow-up inspection 2023-10-23: Still observed door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area. - From follow-up inspection 2023-10-23: Still observed. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen area. - From follow-up inspection 2023-10-23: Still observed WC not stored in sanitizer buckets. **Time Extended**
21-09-4
78
Oct 19, 2023
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Employee washed hands with cold water. Observed employee washing hands at kitchen area with cold water. No hot water available at the kitchen area.
12A-19-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed ham (49F - Cold Holding); cooked chicken (49F - Cold Holding); cooked shrimp (54F - Cold Holding); cooked pork (48F - Cold Holding) in reach in cooler at cook line. As per employee less than 4 hours, employee add ice to cool down temperatures. cubed ham (43F - Cold Holding); cooked chicken (43F - Cold Holding); cooked shrimp (42F - Cold Holding); cooked pork (43F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen area hot running water at 80° F. As per operator they need to replaced water heater at the kitchen area.
27-16-4
Intermediate - No hot running water at three-compartment sink. Check running water at 80°F.
27-06-4
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. Provided form during inspection.
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.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Hai Fu Wu and Huixian.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed in cooked pork container inside walk in cooler, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
36-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door in kitchen area.
35B-01-4
Basic - Food stored on floor. Observed sauce container stored on floor next to cook line in kitchen area, employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing at 86° F in preparation table in kitchen area, employee discarded during inspection. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in preparation table at kitchen area, employee removed during inspection. **Corrected On-Site**
21-04-4
Basic - No hot running water at mop sink. Observed no hot water coming out at mop sink in kitchen area.
27-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed under wok station at kitchen area.
36-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line in kitchen area.
21-09-4
27
Jun 26, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Sep 19, 2022
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was China Garden Chinese Restaurant last inspected?
The most recent health inspection at China Garden Chinese Restaurant on file is from Mar 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at China Garden Chinese Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at China Garden Chinese Restaurant.
How does China Garden Chinese Restaurant compare to other restaurants in Homestead?
China Garden Chinese Restaurant most recently scored 29 out of 100, which is lower than the Homestead average of 70.
Has China Garden Chinese Restaurant's inspection record improved over time?
No. Recent inspections at China Garden Chinese Restaurant have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Garden Chinese Restaurant 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 Garden Chinese Restaurant inspected?
Based on the inspection history on file, China Garden Chinese Restaurant is inspected around four times per year on average.
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