China Gourmet
Last inspected: Oct 3, 2025
45
Score
China Gourmet appears in inspection records eight times, starting in 2022. The most recent visit was on Oct 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 12 violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
The city-wide average sits at 68, which China Gourmet's 45 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Oct 3, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (45F - Cold Holding), make line reach in cooler, held less than four hours per operator. Moved to walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp and raw beef over cooked chicken wings in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -roast pork in white reach in cooler at front line
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -rice cooker **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. -take out container shelf and storage shelves in kitchen
14-45-4
Basic - Ice buildup in reach-in freezer behind front line.
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. -rice container, operator removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on upright white reach in freezer in kitchen -exterior rim of rice cooker
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. -take out containers on top shelf on cook line. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. -cooked chicken in walk in cooler
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -small container of white substance in back storage area
02D-01-5
45
Apr 21, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (72F - Cold Holding), 1 hour later 46F sprouts (51F - Cold Holding, 1 hour later 42F), held less than four hours per operator. Moved to walk in cooler for quick chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. -raw beef over cooked chicken in white reach in freezer
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -underside of lids on reach in cooler on cook line
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -water bottle in reach in cooler on cook line. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. -sugar container. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Egg shell crate reused to store raw food. **Corrected On-Site**
25-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice and sugar containers in kitchen -exterior garbage can
23-03-4
52
Dec 20, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began cooking food on cook line with no hand wash
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. -1 can of ketchup, 1 hoisin
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill. Recheck: raw beef 42F, raw chicken 44F**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked sweet and sour chicken in walk in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -bucket holding utensils in front handwashing sink
31A-09-4
Intermediate - No soap provided at handwash sink by triple sink Operator added more. **Corrected On-Site**
31B-03-4
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 and reach in freezer
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -multiple containers on cook line
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -several in kitchen area
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door
35B-01-4
Basic - Ice buildup in white reach-in freezer across from triple sink
14-69-4
Basic - Interior of 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. -exterior of reach in coolers on cook line
23-03-4
Basic - Stored food not covered. -egg rolls in reach in freezer
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -salt on bottom of dry storage rack in back kitchen.
02D-01-5
25
May 1, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in cooler doors -gaskets on walk in cooler and reach in coolers/freezers -top back of fryers, interior of fryer cabinets -filters under hood suppression system -exterior of rice cooker encrusted **Repeat Violation** **Warning** - From follow-up inspection 2024-05-01: exterior reach in cooler doors **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed potatoes over prepped veggies in walk in cooler. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
08B-17-4
86
Apr 29, 2024
Routine - Food
3 critical violations. 4 major violations. 18 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork (51F - Cold Holding); bbq ribs (53F - Cold Holding); bbq pork (54F - Cold Holding), held less than four hours per operator. Operator moved items to freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked chicken in walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over cooked chicken in reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -interior of rice cooker near front line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -all handwash sinks had bowls or utensils inside. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed out dish in front handwash sink **Warning**
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. -multiple items in reach in freezer and walk in cooler. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -in flour container and sugar container in kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. -dry storage shelves **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment **Warning**
36-34-5
Basic - Clean utensils stored between equipment and wall. -clean knives between wall and triple sink **Warning**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table by broccoli -in reach in cooler. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -in walk in cooler and reach in cooler **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table by broccoli **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. -underneath fryers on cook line **Warning**
36-73-4
Basic - Food contaminated by unsanitized equipment or utensil. -food stored on egg shell crates in walk in cooler. Educated operator. **Warning**
08B-19-4
Basic - Food stored on floor. -oil stored on floor **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -knives stored in egg shell crate on cook line. **Warning**
10-04-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in flour container in kitchen. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in cooler doors -gaskets on walk in cooler and reach in coolers/freezers -top back of fryers, interior of fryer cabinets -filters under hood suppression system -exterior of rice cooker encrusted **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -broccoli on prep table. Educated operator. **Warning**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues throughout the establishment. **Warning**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed potatoes over prepped veggies in walk in cooler. **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment **Warning**
36-27-5
17
Nov 15, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 53f. Less than 4 hours. Advised to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked chicken. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Spoon stored in rear handsink. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Rear handsink.
31B-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Cooking oil. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -At front counter. **Corrected On-Site**
25-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -White refrigerator. **Corrected On-Site**
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. -Rice scoop. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on white refrigerator.
23-03-4
39
May 10, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over bell peppers.
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid over cooked pork. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. At front line. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. -By three compartment sink. -At rear of kitchen. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items.
02C-02-5
Basic - Cardboard used to line food-contact shelves. By rear handsink.
14-05-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Cooking oil in kitchen.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator. **Corrected On-Site**
05-09-4
Basic - Reuse of single-service or single-use articles. Egg flats used as covers.
25-32-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Stored food not covered. -Eggrolls in reach in freezer. **Corrected On-Site**
08B-12-5
33
Dec 28, 2022
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 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. Cook touched ready to eat noodles putting to go container for service. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit per operator less than four hours cooked wings (57F - Cold Holding); cooked chicken nuggets (120F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls per operator mote than 24 hours.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Holding tongs
31A-11-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines by the fryer and next to walk in cooler.
31A-01-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Plumbing system in disrepair. Handwashing sink near does not have cold water
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooler and freezer chest soiled Entire Wok area soiled Hood soiled Exterior all rice cookers soiled All prep shelves soiled
23-03-4
Basic - Bathroom facility not clean.
32-07-4
Basic - Single-service articles improperly stored. Single service items stored on floor in dinningroom
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Multiple food not covered in stand up refrigerator and walk in
08B-12-5
Basic - Standing water in floor drain/floor drain draining very slowly. Handwash sink next to fryer slow to drain
29-19-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
30
Frequently Asked Questions
When was China Gourmet last inspected?
The most recent health inspection at China Gourmet on file is from Oct 3, 2025. The public record contains eight inspections in total.
What is the most common violation at China Gourmet?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at China Gourmet.
How does China Gourmet compare to other restaurants in Clermont?
China Gourmet most recently scored 45 out of 100, which is lower than the Clermont average of 68.
Has China Gourmet's inspection record improved over time?
Yes. Recent inspections at China Gourmet have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Gourmet 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 Gourmet inspected?
Based on the inspection history on file, China Gourmet is inspected around three times per year on average.
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