China House
Last inspected: Jan 13, 2026
41
Score
China House has been inspected 10 times since 2022. The most recent visit was on Jan 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up six times.
That's lower than the typical St. Cloud restaurant, which scores around 84. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Aug 14, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
35
Mar 18, 2025
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Egg rolls stored on paper towel at reach in cooler by fryers
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen wontons in plastic bags at chest freezer,operator put in containers **Corrected On-Site**
14-15-4
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. Frozen raw beef on flat pans stored over frozen cooked pork
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table Can opener on prep table by walk in cooler
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of container rice and flour is stored in Hood filters
23-03-4
Basic - Stored food not covered. Egg roll,pork and chicken not covered at reach in cooler by fryers
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer stored next to glass reach in fridge where customers can grab and go
08B-63-4
Basic - Working containers of food removed from original container not identified by common name. MSG stored in soy sauce with no label
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Oyster sauce can used to scoop rice
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water stored over prep table
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods at walk in cooler have
08B-49-4
Basic - Equipment in poor repair. Reach in cooler at cooks line has torn gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Under prep table by walk in cooler
36-73-4
Basic - Food storage container/container lid cracked or broken. Lid covering flour across from triple sink
14-38-4
Basic - Food stored on floor. MSG stored on floor by hand washing sink at triple sink Cooking oil under wok station
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from triple sinks
22-08-4
32
Nov 19, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. Frozen raw chicken stored over pork at reach in freezer by triple sink - From follow-up inspection 2024-11-19: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-11-19: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line - From follow-up inspection 2024-11-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Container where flour is stored is cracked on the lip - From follow-up inspection 2024-11-19: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on bottom of wok - From follow-up inspection 2024-11-19: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from triple sink - From follow-up inspection 2024-11-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Stored food not covered. Containers with flour at prep table Egg rolls at reach in cooler - From follow-up inspection 2024-11-19: **Time Extended**
08B-12-5
58
Sep 18, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Wonton wrap covered with linen napkin at walk in cooler
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pooled eggs stored in tin can at reach in cooler
14-15-4
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. Frozen raw chicken stored over pork at reach in freezer by triple sink
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp temping at 82F per operator it was being prepped less than an hour ago. Advised operator to move to freezer for temperature recovery
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator just took over the business but there are no plans on file for the whole establishment. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Soap at hand washing sink by storage shelf is watered down
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
22-02-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink by triple sink **Corrected On-Site**
31B-02-4
Basic - Food storage container/container lid cracked or broken. Container where flour is stored is cracked on the lip
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on bottom of wok
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop starred in 88F standing water.Operator discarded water **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from triple sink
22-08-4
Basic - Stored food not covered. Containers with flour at prep table Egg rolls at reach in cooler
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Paper and salt mixture has no label at prep area by triple sink
02D-01-5
25
Apr 24, 2024
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Various foods in freezer in the-shirt type grocery bags.
14-31-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken piled high stored next to cut peppers and onions. **Corrected On-Site**
08A-14-5
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 chicken on a stick over raw beef and shrimp.
08A-17-6
Basic - A minimum of one bathroom facility is not available for public use. Facility has a restroom and they do allow customers but signs hinder them. **Corrected On-Site**
32-09-4
Basic - Bowl or other container with no handle used to dispense food. Can used as scoop. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Reach in freezer shelves.
14-45-4
Basic - Equipment in poor repair. Ripped upright freezer gasket.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Top of chest freezer heavily rusted.
14-10-4
Basic - Food stored in a location that is exposed to splash/dust. Various bowls used for measuring and various condiments placed on raw proteins and moved around as needed.
08B-36-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
41
Oct 25, 2023
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 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. Raw chicken over. Raw pork. Reach in freezer **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stacked on sink by triple sink **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink **Corrected On-Site**
31B-02-4
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 general chicken. Cooked egg rolls cooked shrimp. Walk in cooler
02C-02-5
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. Sent to operator **Repeat Violation**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Can used to scoop rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets make table
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
37
Jun 13, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
23
Jan 24, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Jul 28, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food.egg rolls fried and removed from fryer putting them to cool in a cardboard box. Advised to use a bus pan or similar container.
14-15-4
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 chicken over wontons, raw pork wonton mixture over dumplings and wontons. **Corrected On-Site**
08A-17-6
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. No proof for owners daughter-Selina.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Operator states she has an appointment on Tuesday: 5 days.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Restroom with soiled exhaust fan.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved, pitted and discolored.
14-09-4
Basic - Equipment in poor repair. Gaskets on reach in freezer.
14-11-5
Basic - Floor soiled/has accumulation of debris, grease and grime under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer shelves. Reach in cooler shelves. Tall stainless oven heavily soiled inside and outside.
23-03-4
47
Frequently Asked Questions
When was China House last inspected?
The most recent health inspection at China House on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at China House?
Across the inspection record, “raw animal foods not properly separated” has been cited six times, more than any other issue at China House.
How does China House compare to other restaurants in St. Cloud?
China House most recently scored 41 out of 100, which is lower than the St. Cloud average of 84.
Has China House's inspection record improved over time?
Results have been roughly steady. Inspections at China House have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China House 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 House inspected?
Based on the inspection history on file, China House is inspected around three times per year on average.
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