China One
Last inspected: Feb 11, 2026
41
Score
China One appears in inspection records seven times, starting in 2022. The latest inspection on file is from Feb 11, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “stored food not covered”, which has been cited five times.
By comparison, the average Palm Harbor facility scores 73, putting China One on the weaker side. There are enough flags in the record to merit a second thought.
7
Inspections
4
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat soy sauce in walk in cooler. Operator moved raw pork to proper area. **Corrected On-Site**
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 pork and beef in reach in freezer on cook line. Operator moved chicken to proper location. **Corrected On-Site**
08A-17-6
High Priority - Dented/rusted cans present. See stop sale. 2 5lb cans of ground bean sauce.
01B-01-4
High Priority - Live, small flying insects found 3 flies by back exit of restaurant
35A-02-7
Basic - Buildup of food debris/soil residue on equipment door handles. Door of stand up cooler by cook line soiled with debris.
23-24-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 5lb cans of ground bean sauce stored with undamaged cans.
08B-20-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and rings on cook line. Operator had employee remove bracelet. **Corrected On-Site**
13-07-4
Basic - Hole in or other damage to wall. Walls of rest room peeling and in disrepair.
36-24-5
Basic - Stored food not covered. Crab Rangoon and egg rolls uncovered in walk in cooler. Operator placed plastic covering over food items. **Corrected On-Site**
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Empty hoisin sauce can used as scoop for rice. Operator disposed of can. **Corrected On-Site**
14-01-5
41
Apr 2, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Operator did not have sanitizer that is safe for food contact surfaces at the start of inspection. Operator was able to get the correct sanitizer before the end of inspection. **Corrected On-Site** **Admin Complaint**
22-38-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by buckets. Operator relocated. **Corrected On-Site**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Operator states they scheduled someone to come and fix the back door yesterday but the person needed to reschedule.
35B-01-4
Basic - Food stored on floor. Bucket of soy sauce on the floor in the kitchen. Operator relocated. **Corrected On-Site**
08B-38-4
74
Nov 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cream cheese filling, fried chicken, no date mark, operator was able to determine the prep dates and dated accordingly **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Bottles on cook line containing food removed from its original container not labeled with common name. Discussed the importance of of labeling foods removed from its original container.
02D-01-5
Basic - Stored food not covered. Walk in cooler, fried chicken, prepped vegetables **Repeat Violation**
08B-12-5
82
Mar 1, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over RTE sauces. Operator rearranged the walk in to gain compliance. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. White bucket lid stored in hand wash sink in the rear of the kitchen. Operator removed the bucket lid from the sink. **Corrected On-Site**
31A-11-4
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. Cooked pork in reach in freezer not dated with preparation date. Operator was able to determine the preparation date and will mark accordingly
02C-04-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap along the side.
35B-01-4
Basic - Reuse of single-service or single-use articles. Establishment using raw egg flats. Under strainers to catch grease. Discussed the importance of of not using raw egg flats and that they need to be discarded when emptied.
25-32-4
Basic - Stored food not covered. Walk in cooler food not covered Prepped broccoli, sauces, cooked chicken . Operator covered food during inspection **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Sep 20, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken and soy sauce. Operator rearranged cooler to gain compliance.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding, second temperature at 2:40pm 42F cold hold); cooked chicken (44F - Cold Holding second temperature 2:41pm 41F cold hold); raw beef (45F - Cold Holding, second temperature at 2:41pm 42F cold hold); tofu (45F - Cold Holding), second temperature at 2:42 43F cold hold. All food was placed in cooling unit at the time the restaurant opened at 11:00am. Operator turned down the thermostat. **Corrected On-Site**
03A-02-5
High Priority - Container of medicine improperly stored. Neosporin stored on upper shelf of cook line. Operator moved neosporin **Corrected On-Site**
41-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to cook line, employee beverage stored on upper shelf of cook line. Operator moved beverages to designated area. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Soy sauce and raw prepped vegetables stored in bucket on the floor of walk in cooler. Operator moved food to a minimum of 6" off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Stored food not covered. Egg rolls, cooked chicken, dumplings **Repeat Violation**
08B-12-5
52
Feb 16, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face and returned to prepping food no hand wash. Discussed proper hand washing.
12A-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store snapped beans
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink locked by white buckets, 2nd hand wash sink blocked by 2 stools. Discussed the importance of keeping hand wash sinks unblocked for easy access to hand washing. **Corrected On-Site**
31A-09-4
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. Cooked pork stored in freezer no date marking.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumplings, egg rolls, cooked chicken, cooked pork, cream cheese mixture. Operator was able to determine the prep dates and dated accordingly. **Corrected On-Site**
02C-02-5
Basic - Stored food not covered. Walk in cooler- egg rolls, dumplings, cut produce, pork and chicken stored in walk in cooler not covered. Operator covered food during the inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature. Temperature variation of 41F- 51F discussed proper thawing methods. Meat started to be thawed when the establishment opened at 11am. Operator placed chicken in the cooler.
06-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining lower shelves of prep tables. Discussed the need to use a non porous material such as foil to line shelved soot can be cleaned and sanitized
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Employee preparing food in customer section of dining area. Employee snapping beans in dining room. Discussed with operator the need to prep foods in kitchen for protection.
08B-48-4
Basic - Food stored on floor. Walk in cooler large bowl of marinaded chicken stored on the floor. Discussed with operator the importance of storing food a minimum of 6" off the floor. Operator moved chicken to gain compliance **Corrected On-Site**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Beans being snapped directly from case. Discussed with operator the importance of washing all produce before prepping.
08B-39-4
Basic - Reuse of single-service or single-use articles. Cut gallon plastic container used as scoop
25-32-4
33
Sep 8, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (71F - held on counter); fried Chicken (73F - held on counter). Chicken was stored on the counter for less than 4 hours. Operator placed in walk in cooler
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Dish soap stored on drain board next to clean dishes. Operator moved dish soap. **Corrected On-Site**
41-10-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining cut vegetables. Operator removed paper towel.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cooked shrimp. Operator moved raw eggs. Raw chicken stored over ready to eat sauce. Operator rearranged walk in for proper storage **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Soiled lids stored in hand wash sink. Operator removed lids. **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, dumplings in walk in cooler operator was able to determine the prep date and dated items accordingly **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. To go container used to scoop flour from bin. Operator removed containers and replaced with a scoop **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks with no hair restraint discussed the importance of restraining hair while involved in food production **Repeat Violation**
13-03-4
Basic - Food stored on floor. Buckets of sauce stored on floor in walk in cooler. Discussed the need to keep all foods a minimum of 6 inches of the floor **Repeat Violation**
08B-38-4
Basic - Reuse of single-service or single-use articles. Egg cartons being used to drain fried foods. Discussed the need to not used egg cartons once eggs are used
25-32-4
37
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 seven inspections in total.
What is the most common violation at China One?
Across the inspection record, “stored food not covered” has been cited five times, more than any other issue at China One.
How does China One compare to other restaurants in Palm Harbor?
China One most recently scored 41 out of 100, which is lower than the Palm Harbor average of 73.
Has China One's inspection record improved over time?
Yes. Recent inspections at China One have averaged around six violations per visit, down from roughly nine 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 two times per year on average.
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