China One
Last inspected: Feb 11, 2026
50
Score
Inspectors have visited China One 11 times, with records going back to 2022. The newest entry in the record is dated Feb 11, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
That's lower than the typical Margate restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, observed open container of string beans directly under a box of raw shell eggs. Operators donned hair removed **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in residential freezer observed frozen peas and carrots in the same container as frozen beef. Operators donned hair removed **Corrected On-Site**
08A-08-5
High Priority - Metal stem-type thermometer soiled. Observed grease residue on probe thermometer
22-12-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to back exit and bathroom, no paper towels. **Repeat Violation**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83 degree water on flap top grill.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet used rags on kitchen equipment. Operators donned hair removed
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine - 200ppm). Operator remade to 100ppm.
21-07-4
50
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler. Operator properly separated **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen resembles water damage **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Mini flip top cooler contains cut marks
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in white stand up cooler next to sellable foods for the public. Operator properly separated **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Floor area(s) covered with standing water. Observed by back exit door. Operator mopped up water **Corrected On-Site**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at dish area. Operator removed labels **Corrected On-Site**
16-46-4
58
Mar 6, 2025
Complaint Full
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Mar 5, 2025
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler-cooked pork (48F - Cold Holding). Per operator items in unit less than 4 hours. Operator placed food on ice to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in walk in cooler. Operator moved raw shelled eggs to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Won't in contact with non food grade bag in freezer. Operator moved food to other holding container **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (132-135F - Hot Holding). Per operator items out of temperature less than four hours. Observed items under no temperature control. Operator placed items on oven to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
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. Reviewed big 6 with operator **Warning**
11-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator picked up cut carrots from floor while wearing gloves and washed 1 hand in three compartment sink. Advised operator to remove gloves and wash hands in hand washing sink. Operator removed gloves and washed hands in approved sink. **Corrected On-Site** **Warning**
12A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags store on shelf with sellable foods. Operator removed bags **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Box of sauce packets stored on floor in dry storage **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water 70F. Operator cleaned utensils and stored dry **Corrected On-Site** **Warning**
10-07-4
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. Tools on same shelf as sellable food. Operator removed tools **Corrected On-Site** **Warning**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloth at flip top cooler not in solution on cutting board. Operator removed wiping cloth. **Corrected On-Site** **Warning**
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. Floors in kitchen under wok station soiled with food debris/ grease **Warning**
36-10-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles bulged in kitchen **Warning**
36-32-5
Basic - Dead roaches on premises. 3 dead roaches on floor in dry storage room. Operator cleaned and sanitized area during inspection. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal chicken stored on same shelf in reach in fridge as other sellable foods. Operator personal food **Corrected On-Site** **Warning**
08B-49-4
29
Feb 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. No proof of employee training at time of inspection **Warning** - From follow-up inspection 2025-02-08: Observed at callback same time extended until 4/8/2025 **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in walk in cooler **Warning** - From follow-up inspection 2025-02-08: Observed at callback same **Time Extended**
14-11-5
86
Feb 7, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler ; cooked pork (48F - Cold Holding); bean sprouts (48F); roasted pork (47F); cut cabbage (47F - Cold Holding); under unit. cooked pork (48F - Cold Holding). Per operator items in flip top cooler from walk in cooler less than 4 hours. Operator placed items in freezer to quick chill. Items not prepared or portioned today **Warning**
03A-02-5
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. Reviewed big 6 with operator **Warning**
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided during **Warning**
16-37-1
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. No proof of employee training at time of inspection **Warning**
53B-01-5
Basic - Equipment in poor repair. Gasket torn in walk in cooler **Warning**
14-11-5
61
Feb 8, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, individually non commercial wrapped raw lobster tails and open bag raw scallops above box of french fries. Employee moved both to bottom shelf with rest of raw seafood. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, cases of raw shell eggs on top shelf above multiple boxes and bags of unwashed produce. Employee rearranged items and moved eggs to bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Old labels stuck to food containers after cleaning. Label on container in walk in cooler from Nov. 2023. New label on opposite side of container.
16-46-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleavers and knives in dirty container on prep table.
24-06-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by cook line.
21-04-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk sugar container in kitchen. Employee removed. **Corrected On-Site**
14-01-5
55
Jul 19, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken and beef cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, both items placed transfer to unit 2 hours prior to inspection. Advice operator to placed ice pack on items for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 104 degrees Fahrenheit on cookline. Per operator, chicken wings cooked 30 minutes prior to the inspection. Advice operator to reheat items to 165 degrees Fahrenheit for hot holding. Operator reheat chicken wings to 176°f. **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.
12A-03-4
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.
11-27-4
Basic - Food stored on floor. Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint. Operator covered hair. **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on food preparation table. Operator relocate container with drinking water to a acceptable area. **Corrected On-Site**
12B-07-4
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
50
Mar 9, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over beansprout in flip top cooler. Operator relocate eggs **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked egg rolls stored in walk-in cooler. Per operator, item was cooked on 03/08/2022
02C-02-5
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. A poster has been given to the operator.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice in dry storage.
14-01-5
Basic - Food stored on floor. -Observed containers with raw chicken and cooking oil stored on kitchen floor.
08B-38-4
Basic - Stored food not covered. -Observed several uncovered bags with rice stored in dry storage.
08B-12-5
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
58
Dec 16, 2022
Food-Licensing Inspection
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked shrimp with bare hands. Educate employee **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 122 degrees Fahrenheit on cookline. Advice operator to reheat chicken to 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food equipment in kitchen area. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in refrigerator. Per operator, chicken cooked on 12/15/2022
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Observed light shields missing in kitchen.
38-07-4
43
Jul 12, 2022
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken and pork cold held in flip top cooler at 44 degrees Fahrenheit. Per operator, both items place in unit 45 minutes prior to inspection. Operator place ice pack on items for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over noodles in walk-in cooler. Operator relocate eggs **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed soiled residue buildup on cutting boards throughout kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed cleaning chemicals stored inside handwash sink at prep area. Operator removed and stored properly. **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. -Observed no date marked on cooked noodles and chicken stored in walk-in cooler. Per operator, both items were cooked on 07/11/2022.
02C-02-5
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. -Observed employee training certification expired on 05/01/2022
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical stored at handwash sink.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice in kitchen.
14-01-5
Basic - Food stored on floor. -Observed containers with cooking oil and sauce storage on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on rice container.
23-03-4
Basic - Reuse of single-service or single-use articles. -Observed a single use jug cut and use as scoop.
25-32-4
Basic - Stored food not covered. -Observed a uncovered container with sauce stored in walk-in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed cooked pork thawing at room temperature in prep area. **Corrected On-Site**
06-01-5
33
Frequently Asked Questions
When was China One last inspected?
The most recent health inspection at China One on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at China One?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at China One.
How does China One compare to other restaurants in Margate?
China One most recently scored 50 out of 100, which is lower than the Margate average of 80.
Has China One's inspection record improved over time?
Yes. Recent inspections at China One have averaged around five violations per visit, down 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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