China House Chen
Last inspected: Dec 5, 2025
74
Score
China House Chen has been inspected seven times since 2022. Inspectors last stopped by on Dec 5, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 13 violations before that.
“Employee personal items stored” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Holiday restaurant, which scores around 77. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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 egg rolls and various food in walk-in cooler.
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Fry oils stored on floor. Moved to shelves. **Corrected On-Site**
08B-47-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees in kitchen.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cups and other small items stored on shelf over prep table.
40-06-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
74
Apr 25, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler. Operator rearranged cooler to gain compliance **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs stored over cooked riced in walk in cooler. Operator rearranged the walk in to gain compliance
08A-08-5
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. Blocked by boxes and pans
31A-09-4
Basic - Stored food not covered. Walk in cooler- peeled onions, sauces, cooked chicken pork
08B-12-5
Basic - Food stored on floor. 5 gal buckets of food stored on the floor of the walk in cooler. **Corrected On-Site**
08B-38-4
55
Jan 6, 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. From reach-in cooler on cooks line across from wok grill at 1:10pm. Operator added ice and closed cooler door. Re temp at 1:35pm a. cooked pork (47F - Cold Holding); 44f b. raw beef (46F - Cold Holding); 42f c. raw chicken (46F - Cold Holding) 42f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Uncovered vegetables stored in grocery bag in reach-in cooler on cooks line.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with black substance.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on walk-in cooler fan guards.
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water or very slow draining water in handwash sink near fat-fryers.
29-20-5
Basic - Stored food not covered. multiple containers of sauces and vegetables not covered in walk-in cooler. **Repeat Violation**
08B-12-5
Basic - Cutting board on reach-in cooler has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of cutting board on reach-in cooler on cooks line. Employee removed phone. Discussed with operator cleaning and sanitizing cutting board. **Repeat Violation**
40-06-5
45
Feb 28, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat egg rolls white fridge by cash pay out. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots walk in cooler employee removed to proper storage **Corrected On-Site**
08A-04-5
High Priority - Medicine not labeled properly. On prep table employee removed **Corrected On-Site**
41-22-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cash payout and then went to grab fryer handles.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs on counter 62 f employee moved to reach in freezer 2nd temp Reach in cooler cooks line.Cold holding: cook pork 48 f raw beef 44 f 2nd temp to 43. F **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by boxes of oil employee removed.
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. Missing for two employees
11-26-1
Basic - Cardboard used to line food-contact shelves. Walk in cooler and under microwave
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on reach in freezer employee removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Stored food not covered. Cooked chicken and egg rolls In walk in cooler. **Repeat Violation**
08B-12-5
33
Nov 27, 2023
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. battered chicken (71F - held on the counter); egg rolls (44F - Cold Holding), food items out of temperature less than 4 hours per operator. Operator placed items in cooler. Unable to get a second temperature on these foods, I could not find them. Discussed time as a public health control with operator
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Food stored in grocery bags in chest freezer.
14-31-5
High Priority - Food placed in soiled container/equipment. Dry spice stored in soiled container. Discussed the need to move spice to clean sanitized container
08B-27-4
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 touched fried chicken with bare hand to evaluate temperature.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink no paper towels. Operator replenished paper towels during inspection. **Corrected On-Site**
31B-02-4
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. Some employees not trained. No reporting agreement. **Repeat Violation**
11-26-1
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. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, egg rolls
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. To go container used as a scoop in spice bucket. Operator removed to go container.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cook line. Ryobi hand held mixer stored on bags of sugar. Discussed with operator the need to used equipment designed for food contact. Operator stated the mixer was for personal use at home
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint.
13-03-4
Basic - Food stored on floor. Fryer oil and a bag of carrots stored on the floor. Operator moved the food a minimum of 6" off the floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled.
23-03-4
Basic - Stored food not covered. Walk in cooler cooked chicken , egg rolls not covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water. Shrimp still frozen. Operator turned on cool running water. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.2 wiping cloths stored on cook line on counter. Operator moved wiping cloths and placed in sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers containing food removed from its original container not labeled with common name. Dry ingredients on Cook line
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
20
May 17, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Toilet Rooms Maintained
FL-53
27
Dec 28, 2022
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rice cooker being cleaned in a single well sink, not sanitized. Discussed proper cleaning of rice cooker
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pears and sauces. Operator relocated fresh eggs. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 67F held on counter. Operator placed 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. Cooked chicken 81F held on counter for less than 4 hours. Operator placed chicken in cooler. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.rice noodles, egg rolls, Operator was able to determine the prep dates of undated foods and dated accordingly. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 2 small children in kitchen area. Discussed with operator the importance of keeping children out of kitchen area
43-08-4
Basic - Stored food not covered. Egg rolls, cream cheese, shrimp. Discussed the importance of covering stored food in the walk in cooler.
08B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching dry ingredients in bin. Discussed the import of keeping the handle above the foods stored
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing and purses stored with food in dry storage
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table holding condiments
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting board has deep cuts and is no longer cleanable
14-09-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on counter of cook line. Operator removed wiping cloths **Corrected On-Site** **Repeat Violation**
21-12-4
30
Frequently Asked Questions
When was China House Chen last inspected?
The most recent health inspection at China House Chen on file is from Dec 5, 2025. The public record contains seven inspections in total.
What is the most common violation at China House Chen?
Across the inspection record, “employee personal items stored” has been cited five times, more than any other issue at China House Chen.
How does China House Chen compare to other restaurants in Holiday?
China House Chen most recently scored 74 out of 100, which is lower than the Holiday average of 77.
Has China House Chen's inspection record improved over time?
Yes. Recent inspections at China House Chen have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China House Chen 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 House Chen inspected?
Based on the inspection history on file, China House Chen is inspected around two times per year on average.
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