China One
Last inspected: Jan 15, 2026
64
Score
China One appears in inspection records eight times, starting in 2022. The latest inspection on file is from Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Looking across the full record, “cutting board on far left of cook line has cut marks” is the recurring theme, flagged five times.
The city-wide average sits at 75, which China One's 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris. Cutting boards stained on cook line. **Repeat Violation**
22-02-4
Basic - Cutting board on far left of cook line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Donuts on prep table. Operator relocated. **Corrected On-Site** **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. Cough drops on cook line. Operator relocated. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Bucket of onions stored on floor in walk in cooler. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer next to handwash sink.
14-69-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
33-16-4
Basic - Stored food not covered. Buckets of prepped veggies stored uncovered in walk in cooler. Employee placed covers on buckets. **Corrected On-Site** **Repeat Violation**
08B-12-5
64
Aug 8, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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. Raw beef over raw krab in reach in freezer. Reviewed safe food storage with manager
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line reach in cooler soiled with food buildup in cracks Reviewed with manager
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in front counter area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager Manager relocated employee food **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cell phone stored on sauce packets in front counter area . Cell phone relocated **Corrected On-Site**
40-06-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to manager Chinese choking handout to print and post
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Stored food ( meats , cut vegetables ) not covered in walk in cooler . Reviewed with manager . Manager covered food **Corrected On-Site**
08B-12-5
52
Feb 19, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
58
Aug 23, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White front fridge egg roll (50F - Cold Holding); cooked chicken (54F - Cold Holding) Employee moved to reach in freezer egg roll (43F - Cold Holding); cooked chicken (43F - Cold Holding) Put ice on all items in reach in cooler raw shrimp (43F - Cold Holding); cooked chicken (43F - Cold Holding); cooked pork (43F - Cold Holding) Deli cooler bean sprouts (50F - Cold Holding); ham (51F - Cold Holding); cooked chicken (51F - Cold Holding) Manger put ice on all items bean sprouts (42F - Cold Holding); ham (40F - Cold Holding); cooked chicken (43F - Cold Holding) **Corrected On-Site**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.
40-06-5
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Inside the rice cooker's.
22-09-5
Basic - Stored food not covered. Raw chicken wings in walk in fridge. Employee covered
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee moved **Corrected On-Site**
21-12-4
70
Mar 4, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep line garlic in oil (56F - Cold Holding) Manager moved.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle on chlorine no label. Manager labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table near rice. Manager moved **Corrected On-Site**
12B-07-4
74
Oct 16, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Three raw shell eggs located in reach-in cooler on cook line are cracked. Operator discarded raw shell eggs. **Corrected On-Site**
01B-14-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator bare hand remove raw shell eggs from reach-in cooler, then touch clean utensils on cook line. Discussed with operator proper hand-hygiene techniques. Operator cleaned and sanitized soiled utensil. **Corrective Action Taken**
12A-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator big 6 foodborne illnesses poster.
11-07-5
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. Emailed operator clean-up plan for vomit and diarrheal poster.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle located at front counter not labeled. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Shelves in dry-storage area are rusted.
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Emailed operator choking poster.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength reading exceeding 200ppm. Operator replace chlorine solution re check 50ppm **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor in front of three-compartment sink. Operator placed sanitizer solution on pallet. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour located on shelf near mop sink area. removed from original packaging not labeled. Operator labeled flour. **Corrected On-Site**
02D-01-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled tongs hanging on rack above three-compartment sink with clean utensils. Operator removed soiled tongs. Cleaned, sanitized items and rack. **Corrected On-Site**
24-03-4
33
Mar 20, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over won ton wrappers and dumplings. Employee moved wonton wrappers and dumplings to different shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with build up of food debris, cutting boards stained on deli reach in cooler on cook line, **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner on front counter. Labeled sanitizer in spray bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on deli reach in cooler and prep table in rear. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on front prep table, coffee on shelf over prep table. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in kitchen no hair restraint. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor under fryer soiled with debris and grease.
36-73-4
Basic - Food stored on floor. Chicken in walk in cooler stored on the floor. Employee moved chicken off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleavers in between prep table and deli reach in cooler. Employee fever and cleaned and sanitized cleavers and displayed on the knife magnet. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler soiled with debris. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket in rear near mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. **Repeat Violation**
21-12-4
45
Aug 8, 2022
Complaint Full
2 critical violations. 2 major violations. 22 minor violations.
View 26 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in white refrigerator at front counter Discussed proper hierarchy with operator during the inspection
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding) Operator moved items to walk-in cooler during time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at cooks line -knives magnet in kitchen has accumulation of food residue
22-02-4
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 in reach in freezer chest prepped more than 2 days Discussed date marking with operator during time of inspection.
02C-04-5
Basic - Reuse of single-service or single-use articles. -observed stacks on egg trays above oven
25-32-4
Basic - Single-service articles improperly stored. -boxes with forks on the floor in dining room/ lobby
25-05-4
Basic - Stored food not covered. -raw chicken(43F - Cold Holding) in walk-in cooler
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at make table adjacent of cooks line
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop msg at walk-in cooler
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. -stained cutting board at cooks line
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. -2 ct 5 lbs hoisin sauce
08B-20-4
Basic - Dead roaches on premises. -2 dead roaches next to boxes in dining room/ lobby area
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. -White refrigerator at front counter has duct tape on the inside
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -black plastic containers above three compartment sink
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease
36-73-4
Basic - Food stored on floor. -bucket of soy sauce on floor at walk-in cooler door -bottle with oil on floor at cooks line Operator moved oil during time of inspection. **Corrective Action Taken**
08B-38-4
Basic - Ice buildup in reach-in freezer chest next to hand sink
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle in pork at reach in cooler adjacent of cooks line
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 88 degrees Fahrenheit Operator discarded water during time of inspection. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave adjacent of cooks line below rice warmer has accumulation of food residue
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler adjacent of fryers
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mold-like residue on reach in cooler gasket adjacent of cooks line -standing fan has accumulation of dust -sides of wok station have accumulation of food residue
23-03-4
20
Frequently Asked Questions
When was China One last inspected?
The most recent health inspection at China One on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at China One?
Across the inspection record, “cutting board on far left of cook line has cut marks” has been cited five times, more than any other issue at China One.
How does China One compare to other restaurants in Largo?
China One most recently scored 64 out of 100, which is lower than the Largo average of 75.
Has China One's inspection record improved over time?
Results have been roughly steady. Inspections at China One have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China One 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 One inspected?
Based on the inspection history on file, China One is inspected around two times per year on average.
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