China
Last inspected: Dec 19, 2025
45
Score
Inspectors have visited China nine times, with records going back to 2022. The most recent visit was on Dec 19, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
The city-wide average sits at 72, which China's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 11, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
30
Jan 9, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Pork **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked dumplings, reach in cooler corrected on site - raw sausage over produce, walk in cooler **Corrective Action Taken**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used to hold sponge
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women's restroom
31B-02-4
Basic - Food stored on floor. Oil containers under cooking equipment
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around woks on the line, hood filters
23-03-4
Basic - Old food stuck to clean dishware/utensils. On pans air drying **Corrective Action Taken**
16-48-4
Basic - Stored food not covered. Dry storage items
08B-12-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
41
Jul 30, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
8 critical violations. 3 major violations. 8 minor violations.
View 19 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. Cell phone to cookline and clean equipment. Discussed with operator . **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soiled utensils left over from previous day on cookline. Directed operator to make sure they are cleaned before use. Employee washed but did not sanitize. **Corrected On-Site** **Warning**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in the freezer **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw ground sausage, over spring rolls and green onions **Repeat Violation** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler chicken and beef over sauces **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cabbage, shredded in sauce, 47F in the middle, walk in cooler overnight, **Warning**
03D-06-5
High Priority - Toxic substance/chemical improperly stored. Wd40 over dry storage and single service storage **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
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. New employee with no food handler training **Warning**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Equipment in poor repair. Wire racks for eggs rolls soiled and coating peeling **Repeat Violation** **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Heavy soil along walls, under equipment. Throughout **Warning**
36-73-4
Basic - Food stored on floor. Oil, cookline **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelves, sides of shelving, sides of tables, bottom cookline, dry storage shelving, shelf under handsink, mixer, interior bustubs holding clean equipment, air drying area, walk in cooler shelving **Repeat Violation** **Warning**
23-03-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of Togo containers in men's room **Warning**
25-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to rice cooker **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shoes on bottom prep table next to dry mustard **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
15
Sep 7, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
23
Jan 24, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
25
Jul 26, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - cookline Raw fish over sauce corrected on site. - walk in cooler raw meats over sauces and other cooked items **Corrective Action Taken** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Pepsi cooler for approximately 2 hours egg roll 46F, pork 50F. Moved to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Wd40 above dry storage **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - residue/grease on wire racks used to store egg rolls
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both in kitchen corrected on site **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. Shrimp from 3 days ago
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. 16 oz Togo container in sauce **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, reach in freezer **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above dry storage **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. - Heavy debris along cookline under equipment - under shelving in dry storage **Repeat Violation**
36-73-4
Basic - Food stored on floor. Plastic oil containers cookline **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelving, speed rack ledges, handles to large mixing bowl - walk in cooler shelving - hood filters **Repeat Violation**
23-03-4
35
Frequently Asked Questions
When was China last inspected?
The most recent health inspection at China on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at China?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at China.
How does China compare to other restaurants in New Smyrna Beach?
China most recently scored 45 out of 100, which is lower than the New Smyrna Beach average of 72.
Has China's inspection record improved over time?
Results have been roughly steady. Inspections at China have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China 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 inspected?
Based on the inspection history on file, China is inspected around three times per year on average.
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