China Gate
Last inspected: Apr 2, 2026
58
Score
Inspectors have visited China Gate 12 times, with records going back to 2022. The most recent report on file is from Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Ripped/worn tin foil used as shelf cover” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 76, which China Gate's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line has food debris. Operator removed **Corrected On-Site** - From follow-up inspection 2026-04-02: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-04-02: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Under microwave. Operator removed **Corrected On-Site** - From follow-up inspection 2026-04-02: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen - From follow-up inspection 2026-04-02: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen, under and behind all equipment - From follow-up inspection 2026-04-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Tofu stored under hand sink. Operator removed **Corrected On-Site** - From follow-up inspection 2026-04-02: **Time Extended**
08B-36-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers -Shelf that has microwave - From follow-up inspection 2026-04-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of chest freezer next to walk in cooler - From follow-up inspection 2026-04-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Label - From follow-up inspection 2026-04-02: **Time Extended**
02D-01-5
58
Apr 1, 2026
Routine - Food
1 critical violation. 2 major violations. 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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Aug 4, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : 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. -operator not using dish machine, unsure if it will be repaired or removed. All ware washing done in 3 compartment sink. - From follow-up inspection 2025-08-04: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors under cooking equipment soiled.. - From follow-up inspection 2025-08-04: **Time Extended**
36-73-4
90
Aug 1, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 17, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over cabbage in walk in cooler
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Bowl or other container with no handle used to dispense food. Deli containers used to scoop sauce **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. 3 door reach in freezer next to dish area
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Walk in cooler
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
14-17-4
55
Jan 8, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-01-08: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -extreme build up of grease and food debris under fryers, cooking equipment. Floors soiled under shelves. - From follow-up inspection 2025-01-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -3 door freezer doors soiled. -walk in cooler shelf covers. - From follow-up inspection 2025-01-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Soiled cardboard used as a shelf cover. -in walk in cooler. - From follow-up inspection 2025-01-08: **Time Extended**
14-20-4
82
Dec 16, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf above cut cabbage in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork (46F - Cold Holding); steak, chicken (46F - Cold Holding); shrimp (44F - Cold Holding) in cook line cooler less than 4 hours. Operator will add ice or move to a different cooler and call for service. -egg rolls (80F - Cold Holding) on shelf next to cook line less than 4 hours. Product returned to walk in cooler. -
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -only hand wash sink in kitchen has wadded paper towel in drain, water turned off beneath sink. Hand wash sink must have warm running water and be available for hand washing at all times. **Repeat Violation** **Warning**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor soiled/has accumulation of debris. -extreme build up of grease and food debris under fryers, cooking equipment. Floors soiled under shelves.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -3 door freezer doors soiled. -walk in cooler shelf covers.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Soiled cardboard used as a shelf cover. -in walk in cooler.
14-20-4
55
Apr 8, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Jul 31, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. -chlorine ppm 0 for 2 cycles. Checked after 3 cycles, approx 50 ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf above sauces. Operator moved product. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork in residential refrigerator less than 1 hour 45°f. Recommend keeping foods in commercial refrigerator.
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -water turned off at kitchen hand wash sink due to leak. Operator turned on at beginning of inspection. **Corrected On-Site**
27-16-4
Basic - Ripped/worn tin foil used as shelf cover. -walk-in cooler shelves, foil covering wood torn.
14-20-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -wings in bus tub under running water at 3 compartment sink 77°f. Operator will place in cooler immediately.
06-03-5
52
Feb 3, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2023-02-03: **Time Extended**
35B-03-4
95
Jan 26, 2023
Complaint Full
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels under egg rolls in container in walk-in cooler.
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs over unwashed cabbage in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all TCS foods in cook line cooler. cut cabbage (48F - Cold Holding); noodles (51F - Cold Holding); pork (51F - Cold Holding); chicken (52F - Cold Holding); shrimp (52F - Cold Holding). Garlic in oil 70.Operator placed product on pans of ice. **Repeat Violation** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator washed and rinsed sheet pan and left to dry. Supervisor demonstrated set up of 3 compartment sink. **Corrective Action Taken**
22-45-4
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
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have build up of grease. -fan covers and shelves in walk-in cooler soiled. Shelves rusted.
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water in 3 compartment sink.
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cleaver.
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cigarettes on shelf above cook line.
40-06-5
Basic - Floor soiled/has accumulation of debris. -grease and food debris build up index cooking equipment.
36-73-4
Basic - Food stored on floor. -fryer oil.
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. -handle in corn starch. In-use knife/knives stored in cracks between pieces of equipment. -cleaver.
10-01-5
33
Dec 15, 2022
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (47F - Cold Holding); noodles (47F - Cold Holding); chicken (49F - Cold Holding); pork (49F - Cold Holding) less than 4 hours. Ambient temperature in cooler 50°f. Some product moved to different cooler, some product iced. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw shell eggs above sauce in walk-in cooler. Operator moved eggs to lower shelf. **Corrected On-Site**
08A-05-6
Basic - Single-service articles improperly stored. -cases of to go containers on floor in dining room. **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some walk-in cooler shelves soiled with food debris.
23-03-4
67
Frequently Asked Questions
When was China Gate last inspected?
The most recent health inspection at China Gate on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at China Gate?
Across the inspection record, “ripped/worn tin foil used as shelf cover” has been cited four times, more than any other issue at China Gate.
How does China Gate compare to other restaurants in Altamonte Springs?
China Gate most recently scored 58 out of 100, which is lower than the Altamonte Springs average of 76.
Has China Gate's inspection record improved over time?
Results have been roughly steady. Inspections at China Gate have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Gate 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 Gate inspected?
Based on the inspection history on file, China Gate is inspected around four times per year on average.
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