China No 1
Last inspected: Dec 17, 2025
35
Score
Across the available record, China No 1 has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Dec 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 14 violations earlier on.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
12
Inspections
1
Critical latest
1
Major latest
16
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 16 minor violations.
View 18 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spoon for rice. Dicer Grinder Interior of rice cooker Management added spoon to wash. **Warning**
22-45-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Reuse of single-service or single-use articles. Jug cut for use as a scoop.
25-32-4
Basic - Single-service articles stored on a soiled surface. Togo containers on cook line. Both marketables
25-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. **Repeat Violation** **Warning**
36-27-5
Basic - Water leaking from pipe. Located behind the wok.
29-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line Reach in coolers and freezers **Warning**
22-16-4
Basic - Cove molding at floor/wall juncture broken/missing. At exit of kitchen near triple sink and in corridor. **Repeat Violation**
36-03-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment **Warning**
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning**
33-23-4
Basic - Ice buildup in reach-in freezer. Chest freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice cooker
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster via email **Corrective Action Taken** **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook lin. Wok, rice cooker, fryer. Small table located between make tables Exterior of large ingredients bins Large prep table shelves Shelves over cook line. **Warning**
23-03-4
Basic - Open dumpster lid. Staff closed **Corrected On-Site**
33-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility **Repeat Violation** **Warning**
36-34-5
35
Oct 29, 2025
Routine - Food
No violations found.
100
Jun 5, 2025
Routine - Food
No violations found.
100
Feb 10, 2025
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable egg rolls (48F - Cold Holding); chicken (48F). In cooler less than 4 hours in the cooler. **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in freezer.
02C-02-5
Basic - Equipment in poor repair. Torn gasket on reach in cooler.
14-11-5
Basic - Food stored on floor. Oil located under the grill Box of in use noodles in dry storage area. Manager picked up items off of the floor. **Repeat Violation** **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in large bin of flour.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables thawing on top of reach in freezer at room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter of make table
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door of make table on cook line.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near triple sink. Near triple sink In dry storage area
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. At exit to kitchen **Repeat Violation**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water for employees on prep table next to pork being prepared. Staff discarded bottles. **Corrected On-Site**
12B-07-4
41
Aug 15, 2024
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Manager went to buy soap **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-15: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup - From follow-up inspection 2024-08-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-15: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-08-15: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen - From follow-up inspection 2024-08-15: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Missing has cardboard with leaks - From follow-up inspection 2024-08-15: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Throughout establishment - From follow-up inspection 2024-08-15: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-15: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup. - From follow-up inspection 2024-08-15: **Time Extended**
16-16-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dry storage area. - From follow-up inspection 2024-08-15: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment - From follow-up inspection 2024-08-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.tongs inside chicken - From follow-up inspection 2024-08-15: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Light not functioning. In kitchen - From follow-up inspection 2024-08-15: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood **Repeat Violation** - From follow-up inspection 2024-08-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers - From follow-up inspection 2024-08-15: **Time Extended**
22-16-4
39
Feb 19, 2024
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - No soap provided at handwash sink. All sinks but dish. Staff went to store to get soap.
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork and other items
02C-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cut out jug used as scoop.
14-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers
22-16-4
Basic - Reuse of single-service or single-use articles. Number ten can with paste made in restaurant. Staff placed in a pan. **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Fryer not in use in restroom.
42-03-5
Basic - Unnecessary items/unused equipment on the premises. Frye in restroom **Repeat Violation**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Jan 19, 2024
Routine - Food
No violations found.
100
Oct 10, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. general chicken (70F - Hot Holding); provided time control. Less than 4 hours. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw chicken (47F - Cold Holding); ; less than 4 hours. Provided time control. **Corrective Action Taken**
03A-02-5
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. Signed at inspection. **Corrected On-Site**
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.
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Make table on cook line
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gaskets on reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Pork ribs , staff picked up. **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop sugar
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves , reach in and freezers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-use articles. Number 10 can used to store sauce. Manager placed in a metal bowl. **Corrected On-Site**
25-32-4
Basic - Single-service articles stored on a soiled surface. Cook line to go box on top of make table
25-17-4
Basic - Unnecessary items/unused equipment on the premises. Old fryer in restroom. **Repeat Violation**
33-31-5
35
May 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Apr 11, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above cut onions.Reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-23. Please renew as soon as possible.
50-17-3
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 operator with form.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Provided operator with form.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Ware wash area.
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom of small prep table. **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table next to chicken wings.
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in make table cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease.
23-03-4
Basic - Screening is not 16-mesh to the inch. Back door.
35B-13-4
Basic - Single-service articles improperly stored. To go boxes on floor in hallway.
25-05-4
Basic - Unnecessary items/unused equipment on the premises. Old deep fryer in hallway. **Repeat Violation**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
21-12-4
30
Nov 17, 2022
Routine - Food
1 critical violation. 2 major violations. 10 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. Chicken on sheet trays above beef reach in freezer.
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at front counter and sink in restroom. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink at front counter and sink in restroom. Operator had to purchase soap and paper towels fron next door. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in flour.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Table bottom and under microwave.
14-45-4
Basic - Cove molding at floor/wall juncture broken/missing. Ware wash area.
36-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour and sugar container.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser soiled front sink. Hood and filters. Small fan on make table.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Deep fryer in restroom and deep fryer in back hallway.
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
21-12-4
43
Jul 13, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-07-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods **Repeat Violation** - From follow-up inspection 2022-07-13: **Time Extended**
23-03-4
90
Frequently Asked Questions
When was China No 1 last inspected?
The most recent health inspection at China No 1 on file is from Dec 17, 2025. The public record contains 12 inspections in total.
What is the most common violation at China No 1?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at China No 1.
How does China No 1 compare to other restaurants in Orlando?
China No 1 most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has China No 1's inspection record improved over time?
Yes. Recent inspections at China No 1 have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at China No 1 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 No 1 inspected?
Based on the inspection history on file, China No 1 is inspected around three times per year on average.
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