China Max
Last inspected: Mar 18, 2026
64
Score
Going back to 2022, China Max has nine inspections in the public record. Inspectors last stopped by on Mar 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
By comparison, the average Belleview facility scores 69, putting China Max on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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. Male employee touched trash can then continued to cook chicken without washing hands. Operator stopped employee and had him wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Raw animal blood in bottom of reach in freezer ear triple sink.
22-02-4
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. Missing for three employees.
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles of reach in freezer soiled with food debris. Hood filters soiled with grease **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Can holding wontons in reach in cooler at front counter. Operator removed. **Corrected On-Site**
25-32-4
64
Jul 22, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee in black shirt standing with hand on waist then began cooking without washing hands. Male employee in blue shirt wiped soiled hand on clothes then retrieved noodles from cooler without washing hands. Manager addressed with employees. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: pans of raw beef in upper section over dishes of cooked noodles. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chopped pork ribs placed in cooler two days ago with no date marked. Manager added date. **Corrected On-Site**
02C-08-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing bracelet while cooking food.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at end of cook line in water at 85F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - Stored food not covered. Wontons and chicken on top shelf in walk in cooler. Covered during this inspection. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm chlorine. Manager had employee refresh bucket. **Corrective Action Taken**
21-07-4
47
Jan 9, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee sneezed, touched apron then picked up pan without washing hands. Manager corrected employee and hands were washed. **Corrective Action Taken**
12A-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw ground pork on shelf over pastry shells. Moved during this inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board near warewash area. Removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area. Sign was added to sink. **Corrected On-Site**
31B-04-4
61
Aug 15, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. Male employee cutting up cooked pork holding meat with bare hand and cutting with knife. Employee washed hands and put on gloves. **Corrective Action Taken**
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink.
12A-03-4
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. Provided DBPR form during this inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch while cooking. One employee wearing bracelet while cooking. Both were removed during this inspection. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with food debris.
23-03-4
58
Dec 19, 2023
Complaint Full
No violations found.
100
Dec 13, 2023
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
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. Male employee took cash from customer then used utensil to handle food without washing hands.
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Sink in ware wash area.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card provided expired 4/2023. **Warning**
53B-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler near fryers has an ambient temperature of 50F. All food in unit at 46F and above.
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom has no covered trash can.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lemon on prep table near make table. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and light in dining area soiled with dust.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops with mop head down, manager flipped mops over. **Corrected On-Site**
42-01-4
41
Sep 29, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 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. Male employee chopping broccoli with bare hands and placing back into soiled box.
09-01-4
High Priority - Employee washed hands with no soap. Male employee cutting raw broccoli rinsed hands at hand sink with no soap or water then continued to cook line and began cooking without washing hands.
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over cooked pork.
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing Time as a Public Health Control (TPHC) for multiple items. Board posted with items listed. Date missing on board and no written documentation available for plan. Emailed DBPR Time as a Public Health Control (TPHC) forms to operator.
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer containing sheet pans of chicken soiled with food debris.
22-02-4
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. Missing for one new employee. Operator had employee sign form during this inspection. **Corrected On-Site**
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop head down.
42-01-4
Basic - A minimum of one bathroom facility is not available for public use. Partition built in front of restroom leaving the restroom not accessible. Operator stated partition will be removed Monday. Instructed operator that customers will need to be escorted to the restroom from back door if the need arrises.
32-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce on shelf on cookline.
14-01-5
Basic - Cardboard used to line food-contact shelves. Lining shelves on cookline.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several tiles soiled with dust.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Missing for all employees on cookline.
13-03-4
Basic - Food stored in a prohibited area. Bag of personal food on top of sauce bucket. Unwashed green onions stored on shelf over pan of sliced mushrooms. Buckets of sauce and seasoning on floor in kitchen. Bucket of onions on floor in walk in cooler. Several pans of chicken, pan of cabbage, bucket of onions not covered in walk in cooler.
08B-37-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bin of rice near hand sink, handle of scoop in rice. Employee removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of multiple reach in coolers soiled with slimy substance and food debris. Shelf at end of cookline soiled with food debris. Hood filters soiled with grease.
23-03-4
Basic - Reuse of single-service or single-use articles. Soiled box that previously contained unwashed broccoli being used to store cut broccoli.
25-32-4
27
Jan 25, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jul 13, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer at the prep area, raw chicken above raw pork, Manager moved and stored properly. **Corrected On-Site**
08A-02-6
86
Frequently Asked Questions
When was China Max last inspected?
The most recent health inspection at China Max on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at China Max?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at China Max.
How does China Max compare to other restaurants in Belleview?
China Max most recently scored 64 out of 100, which is lower than the Belleview average of 69.
Has China Max's inspection record improved over time?
Results have been roughly steady. Inspections at China Max have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Max 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 Max inspected?
Based on the inspection history on file, China Max is inspected around two times per year on average.
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