China Gourmet III
Last inspected: Jan 14, 2026
61
Score
China Gourmet III appears in inspection records eight times, starting in 2022. The latest inspection on file is from Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
“Food stored on floor” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average The Villages facility scores 81, putting China Gourmet III on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken and egg rolls in fryer area. Operator time marked 12pm. **Corrected On-Site**
03F-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm. Operator added water 100ppm. **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
Basic - Food stored on floor. Sauce buckets stored on floor in walk in cooler. Operator moved to shelf. **Corrected On-Site**
08B-38-4
61
Jun 5, 2025
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 over cooked shrimp in walk in cooler. Raw beef over raw shrimp in walk in cooler. Raw beef and raw shrimp over buckets of sauce in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roll (61F - Cold Holding); chicken (63F - Cold Holding) items on counter next to fryers, operator stated he uses the 4 hour time control but has no time as a public health control application or time marks, he stated items have been out for 2 hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Reach in cooler rack soiled at front counter. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Duct tape used to repair torn gasket on reach in cooler at front counter.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under black mat in walk in freezer.
36-73-4
Basic - Food stored on floor. 2 buckets of pork on floor in walk in freezer, employee placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior both reach in freezers. **Repeat Violation**
23-03-4
55
Dec 13, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female manager arrived to establish **Warning** - From follow-up inspection 2024-12-13: Female employee at the front counter area taking money and cards from customers, immediately after started working and serving food n single service containers. Also another female employee came from outside the kitchen area and started handling single service and and stirring rice without washing her hands. **Admin Complaint**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cleaning containers at the triple sink, moved to cook line and started working with food and cleaned containers, no hand washed occurred. Inspector instructed to wash hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-12-13: Male employee at the cook line, started working with ready to eat food, no hand wash occurred and started using already used single use gloves. Inspector instructed to stop, removed dirty gloves and wash his hands. **Admin Complaint**
12A-13-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee scrubbed rinsed multiple containers and stacked them with cleaned containers, no soap applied, o sanitization occurred, Inpsector instructed to set up triple sink, chlorine 50ppm. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-12-13: Triple sink set up and in use, chlorine 0 ppm (observed cloudy water), inspector instructed to made a fresh sanitizing water, chlorine 50Ppm. **Admin Complaint**
22-45-4
64
Dec 10, 2024
Routine - Food
7 critical violations. 7 major violations. 11 minor violations.
View 25 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 reach-in freezer, raw chicken bags stored on top of pork, also in walk-in freezer, raw chicken boxes stored above opened containers of shrimp and pork.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, egg rolls 52F, per manager items were pulled out of cooler at 11:00. Egg rolls will be on time as a public health control, inspector provided form (digitally). Reach-in cooler at the cook line food stored above filling line from 10:45 am, pork 47F, rice 47F, noodles 46F, Manager moved to walk-in cooler. **Warning**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female manager arrived to establish **Warning**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cleaning containers at the triple sink, moved to cook line and started working with food and cleaned containers, no hand washed occurred. Inspector instructed to wash hands. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee scrubbed rinsed multiple containers and stacked them with cleaned containers, no soap applied, o sanitization occurred, Inpsector instructed to set up triple sink, chlorine 50ppm. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Reach-in freezer next to triple sink, vegetables stored in thank you bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken containers stored above opened bucket of sauce and tea, also raw shell eggs stored above cut cabbage.
08A-05-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Female manager unable to set triple sink properly. Inspector provided digital copy on how to set up sink.
53A-10-4
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. No written procedures available, inspector provided a digital copy. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in coolers and freezers heavily soiled. Can opener blade heavily soiled with build up of food and debris, Manager moved to triple sink. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front counter blocked by bucket and chair, Inspector instructed to moved all items. **Corrected On-Site** **Repeat Violation**
31A-09-4
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/ Four food workers employees at inspection time, Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marked on any food: pork, chicken, cut cabbage, mixed vegetables, per Manager most of the items were cooked/prepared on 12/8-10/2024. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside MSG, flour, sugar and salt containers, Manager removed all. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in coolers handles and walk-in cooler handle, also exterior of equipment at the cook line heavily soiled.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables.
12B-07-4
Basic - Food storage container/container lid cracked or broken. In use containers and lids cracked.
14-38-4
Basic - Food stored on floor. Multiple jugs (oil and seasonings) and buckets with food stored directly on floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Dirty knife stored between reach-in coolers at the cook line, employee moved to line, inspector instructed to wash and sanitize properly. **Corrective Action Taken**
10-17-4
Basic - No copy of latest inspection report available. No documents available at inspection time.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gaskets soiled, also walk-in cooler shelves heavily soiled and with mold like substance. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In walk-in cooler, multiple food containers not covered.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above opened containers of cut vegetables.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bins not identified, MSG, sugar, salt, flour.
02D-01-5
10
Feb 23, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 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. Operator grabbed cooked broccoli with bare hand and placed in to go box. Discussed with operator who had employee wash hands and put gloves on. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls, fried chicken and cooked broccoli. Operator time marked for 11am. **Corrected On-Site**
03F-02-5
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 including cooked meats and vegetables
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked with buckets. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
23-03-4
58
Oct 16, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (96F - Hot Holding) operate states wontons were prepared at approximately 1pm. Operator reheated wontons to 186F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Pots in hand wash sink by 3 compartment sink. Operator cleared out sink. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Oil jugs on floor in kitchen. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Operator removed cups from bulk seasonings. **Corrected On-Site**
14-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Black microwave in kitchen area
22-08-4
67
Jan 4, 2023
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
In-Use Utensils Properly Stored
FL-43
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
21
Nov 8, 2022
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on break and eating, directly went back to cooking without hand wash. Employee washed hands in 3 compartment sink. Discussed with owner who will re-train employees. **Corrective Action Taken**
12A-16-4
High Priority - Nonfood-grade bags used in direct contact with food. Paper menu used to cover food in walk in cooler. Operator replaced with food grade wax paper. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (45F - Cold Holding); fried chicken (47F - Cold Holding); fried chicken (46F - Cold Holding); roasted pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); wontons (45F - Cold Holding) operator moved items to walk in freezer. Recheck Wings 41F Fried chicken 43F Wontons 39F Pasta 40F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink blocked with buckets. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Hand wash sink in restroom. Operator refilled. **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. No items in walk in cooler are date marked including prepped raw and cooked meats, cooked pasta and vegetables.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees shut off at employee handwash sink. Operator turned hot water valve back on. **Corrected On-Site**
27-16-4
Basic - Equipment in poor repair. Interior of rice warmers scratched
14-11-5
Basic - Food stored on floor. Buckets in floor in kitchen area Fryer oil in storage area
08B-38-4
Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk sugar containers. Operator removed. **Corrected On-Site**
14-01-5
32
Frequently Asked Questions
When was China Gourmet III last inspected?
The most recent health inspection at China Gourmet III on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at China Gourmet III?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at China Gourmet III.
How does China Gourmet III compare to other restaurants in The Villages?
China Gourmet III most recently scored 61 out of 100, which is lower than the The Villages average of 81.
Has China Gourmet III's inspection record improved over time?
Yes. Recent inspections at China Gourmet III have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Gourmet III 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 Gourmet III inspected?
Based on the inspection history on file, China Gourmet III is inspected around three times per year on average.
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