China One
Last inspected: Apr 9, 2026
32
Score
Public records show 11 inspections at China One stretching back to 2022. The most recent visit was on Apr 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 12 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
China One's latest score of 32 falls below the Daytona Beach average of 71. This restaurant has more on its record than most do.
11
Inspections
4
Critical latest
0
Major latest
11
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
4 critical 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. -rice 89f not actively prepping. Placed in cooler
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 56f less than 4 hours
03A-02-5
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. -freezer Raw chicken over raw beef **Corrective Action Taken**
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used to store food
14-31-5
Basic - Time/temperature control for safety food thawed in an improper manner. -chicken in standing water
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind rice cooker
36-27-5
Basic - Working containers of food removed from original container not identified by common name. MSG **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -lemonade and soy sauce
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food storage container/container lid cracked or broken. -lid to flour
14-38-4
Basic - Food stored on floor. -container of soy sauce
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gasket soiled
23-03-4
Basic - Reuse of single-service or single-use articles. -jug cut into a scoop -cooked chicken in cardboard box, corrected
25-32-4
Basic - Stored food not covered. -walk in cooler broccoli,onions,cabbage ,egg roll
08B-12-5
32
Sep 4, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
20
Feb 4, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. -food stored in Togo bags
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler-Raw chicken and beef over sauce and garlic in oil
08A-05-6
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 shrimp and beef **Corrected On-Site**
08A-17-6
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Stored food not covered. -walk in cooler
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. -Togo in rice with water
14-01-5
Basic - Observed wood handle with metal pieces not constructed properly. Manager discarded **Corrected On-Site**
14-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around woks
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
47
Dec 3, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
78
Dec 2, 2024
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. - 4 rodent droppings on shelf with food -approximately 35 rodent droppings on table and in water pan for water heater. a¿¿approximately 50 rodent droppings on floor under 3 compartment sink. -approximately 10 rodent droppings on floor under flour and corn starch containers **Admin Complaint**
35A-04-4
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. -Frigidaire freezer raw chicken over raw beef
08A-17-6
High Priority - Raw animal food stored over canned/bottled drinks. -raw pork over soda cans in walk in cooler -raw chicken over sauces in walk in cooler
08A-11-5
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. -handsink by refrigerator blocked by stool and box
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -tan cutting board
14-09-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf above reach in cooler
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -wallet on shelf above reach in cooler -jacket on box of soda cans
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -2 chess freezers
14-69-4
Basic - Jug made into scoop.
14-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -front counter refrigerator
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour and corn starch containers soiled
23-03-4
Basic - Stored food not covered. -vegetables in walk in cooler
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -pork at room temperature
06-01-5
30
Apr 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw chicken to over cooked pasta -walk in cooler raw fish stored on top of bucket of duck sauce -walk in cooler raw chicken store on bucket of soy sauce -walk in cooler raw egg over sauces **Warning** - From follow-up inspection 2024-04-22: - raw beef over sauces - raw chicken over canned beverages **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -to go bags **Warning** - From follow-up inspection 2024-04-22: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Cardboard/soiled used to line food-contact shelves. **Warning** - From follow-up inspection 2024-04-22: **Time Extended**
14-05-4
70
Apr 10, 2024
Routine - Food
8 critical violations. 1 major violation. 21 minor violations.
View 30 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw chicken to over cooked pasta -walk in cooler raw fish stored on top of bucket of duck sauce -walk in cooler raw chicken store on bucket of soy sauce -walk in cooler raw egg over sauces **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags **Warning**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flys in storage room **Warning**
35A-02-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach **Corrected On-Site** **Warning**
22-48-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. -hand sanitizer stored on shelf above reach in cooler **Corrected On-Site** **Warning**
41-10-4
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. -Frigidaire freezerRaw chicken in bags over shrimp **Warning**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. -buckets stored in front of handsink on cookline and prep area **Warning**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat,wallet,phone cord on shelf above reach in cooler **Warning**
40-06-5
Basic - Equipment in poor repair. -interior ceiling of microwave melted **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. -storage room **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -between prep table and reach in cooler **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -exterior of rice containers soiled -exterior of flour containers soiled **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. -jugs used as scoops **Warning**
25-32-4
Basic - Ripped/worn tin foil used as shelf cover. -On side of smoker **Warning**
14-20-4
Basic - Single-service articles improperly stored. -box of containers on floor in common area by rear door of building **Warning**
25-05-4
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. -fan store on container of flour -tools stored in box above food **Warning**
42-03-5
Basic - Stored food not covered. -walk in cooler **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wood food utensils made with nailed . **Warning**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. -flour **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -Rice ,flour **Warning**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -walk in cooler **Warning**
36-06-4
Basic - Cardboard/soiled used to line food-contact shelves. **Warning**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
10
Dec 8, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. - Next to fryer and in storage room **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets soiled -walk in cooler shelves soiled -exterior of flour and corn starch containers soiled **Warning** - From follow-up inspection 2023-12-08: Installed new shelves in walk in cooler complied **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on shelf above prep table **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
12B-07-4
82
Dec 7, 2023
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -worked cash register then portion Food in bag **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tcs soup 50f less than 4 hours -garlic in oil 50f less than 4 hours Fryer station Cooked Chicken wings ,cooked chicken,egg roll,49f to 70f per manager less than 3 hours . Advised to use time as a public health control **Warning**
03A-02-5
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. Frigidaire freezer Raw chicken over raw shrimp **Warning**
08A-17-6
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. **Warning**
53B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -prep area **Warning**
31B-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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. -cookline **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. -to go container in sauce in black cooler **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. - Next to fryer and in storage room **Warning**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on shelf above prep table **Warning**
12B-07-4
Basic - Food stored on floor. -bag on onion and salt floor storage **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets soiled -walk in cooler shelves soiled -exterior of flour and corn starch containers soiled **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. -Jug made into scoop -cooked chicken place in used boxe in walk in cooler **Warning**
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. -hammer and other tools stored utensils **Warning**
42-03-5
Basic - Stored food not covered. -Walk in cooler carrots,sprouts,cut onions. -rice not cover under storage shelves **Warning**
08B-12-5
Basic - Utensils in poor condition. -black table wrapped around handle of utensil **Warning**
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with debris in common area. That establishment uses for storage **Warning**
36-10-4
22
Jun 1, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
17
Nov 21, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -chicken, egg rolls, chicken wings, per operator under time as public health control since 11:30AM **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil 55F, per operator less than 1 hour, operator relocated to reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in rear of prep area being used to store soiled utensils, operator relocated **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, per operator prepared yesterday, lacking date marking
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in TCS soup -bowl in flour and cornstarch **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. -employee eating in food prep area
12B-02-4
Basic - Food not stored at least 6 inches off of the floor. -jug of oil and bucket of sauce stored on the floor underneath triple sink
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. -handles of scoops in flour and cornstarch **Corrected On-Site**
10-01-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near entrance to kitchen
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door and gasket heavily soiled -walk in cooler fan covers soiled **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. -water leaking from handwash sink in rear prep area while in operation
29-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table
21-12-4
32
Frequently Asked Questions
When was China One last inspected?
The most recent health inspection at China One on file is from Apr 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at China One?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at China One.
How does China One compare to other restaurants in Daytona Beach?
China One most recently scored 32 out of 100, which is lower than the Daytona Beach average of 71.
Has China One's inspection record improved over time?
No. Recent inspections at China One have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at China One 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 One inspected?
Based on the inspection history on file, China One is inspected around three times per year on average.
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