China Max
Last inspected: Feb 3, 2026
70
Score
China Max appears in inspection records eight times, starting in 2022. The most recent visit was on Feb 3, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
That's lower than the typical Lady Lake restaurant, which scores around 79. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Container of medicine improperly stored. -Over prep cooler.
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. -Front hand sink and rear hand sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.
02D-01-5
70
Aug 13, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shrimp stored behind cooked beef. **Corrected On-Site**
08A-14-5
High Priority - Container of medicine improperly stored. -Box of medicine on prep cooler. **Corrected On-Site**
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Washed hands in three compartment sink. **Repeat Violation**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -Rear sink blocked by metal lid. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cardboard used to line food-contact shelves. -Under rice cooker. **Repeat Violation**
14-05-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic container cracked in walk in cooler. **Corrected On-Site**
14-10-4
50
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Jul 2, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 31, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 51f. Less than 4 hours. Advised to rapid chill. Operator placed in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Bucket in one handsink, metal lid in other. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Food-contact surface not smooth and easily cleanable. Cabbage container cracked. Operator replaced. **Corrected On-Site**
14-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. **Corrected On-Site**
06-01-5
55
Jul 31, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 75f. Less than 4 hours. Advised to rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 pork. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Metal lid in handsink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board.
14-09-4
Basic - Stored food not covered. Bags of starch. **Corrected On-Site**
08B-12-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
39
Jan 26, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
50
Jul 14, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 66f. Less than 4 hours. Operator placed in freezer to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Metal lid in handsink by broiler. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork. **Corrected On-Site**
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Stored food not covered. Bag of starch in dry storage. **Corrected On-Site**
08B-12-5
61
Frequently Asked Questions
When was China Max last inspected?
The most recent health inspection at China Max on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at China Max?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at China Max.
How does China Max compare to other restaurants in Lady Lake?
China Max most recently scored 70 out of 100, which is lower than the Lady Lake average of 79.
Has China Max's inspection record improved over time?
Yes. Recent inspections at China Max have averaged around five violations per visit, down from roughly seven earlier in the 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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