China Taste
Last inspected: Dec 31, 2025
50
Score
The health department has logged nine inspections at China Taste, the earliest from 2022. The newest entry in the record is dated Dec 31, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 12 violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 31, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on cook line -raw shrimp over cooked noodles in walk in cooler Operator placed ready to eat food behind raw food on cook line and placed shrimp on bottom shelf below ready to eat food in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, cooked pork and chicken in walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door open during inspection, front door isn't self closing **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. -entry to kitchen **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-12-31: **Time Extended**
08B-12-5
50
Dec 17, 2025
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet and sour sauce (92F - Hot Holding), held less than four hours per operator. Advised operator to rapid reheat to 165F -cooked chicken (106F - Hot Holding), cook line, held less than four hours per operator. Recommended operator use Time as a Public Health Control. **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on cook line -raw shrimp over cooked noodles in walk in cooler Operator placed ready to eat food behind raw food on cook line and placed shrimp on bottom shelf below ready to eat food in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler. **Repeat Violation** **Warning**
14-31-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior upright reach in freezers in kitchen -cutting boards on cook line **Repeat Violation** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -bags and paper kept in front hand sink and kitchen hand sink **Warning**
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, cooked pork and chicken in walk in cooler **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on front counter **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -flour container in dry storage, operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. -shelf under prep table in kitchen **Warning**
14-45-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door open during inspection, front door isn't self closing **Warning**
35B-01-4
Basic - Food stored on floor. -container of bbq ribs in kitchen, operator placed on table **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall in dry storage/mop sink room **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line **Warning**
10-17-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -cooking utensil stored on egg crate on cook line, operator removed **Corrected On-Site** **Warning**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack by back door -gaskets and sides of all reach in freezers in kitchen are heavily soiled -exterior of rice and flour containers are heavily soiled -exterior of rice cookers are encrusted -top back, exterior sides and interior of fryer cabinets are heavily soiled -filters on hood suppression system **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. -cooked chicken placed in cardboard box vegetables came in, educated operator, operator placed in clean container **Corrected On-Site** **Warning**
25-32-4
Basic - Self-closing device on bathroom door disconnected/broken. **Warning**
32-17-4
Basic - Single-service articles not stored inverted or protected from contamination. -take out containers above make table line, operator inverted **Corrected On-Site** **Repeat Violation** **Warning**
25-06-4
Basic - Storage area not maintained clean and organized. -entry to kitchen **Warning**
33-34-4
Basic - Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Wall soiled with heavy accumulated grease, food debris, and/or dust throughout the kitchen **Warning**
36-27-5
18
Jun 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to crab Rangoon in freezer. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of rice cooker is soiled **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler is soiled. Vent is soiled at the the dining room area. Interior of fryer ,top back of fryer cabinets and side of fryer cabinets are soiled. Wipe down all storage containers. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves.Dry storage area. **Warning** - From follow-up inspection 2025-06-17: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Ceiling tiles stored in kitchen area. **Warning** - From follow-up inspection 2025-06-17: Still soiled **Time Extended**
36-34-5
67
Jun 13, 2025
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - Toxic substance/chemical improperly stored.Polyurethane stored next to hoisin sauce in dry storage area. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef,48 f,raw chicken,46 f,cooked pork,47 f,cooked chicken,46 f held less than four hours stated operator.Operator is placing ice under the food containers. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw shell eggs in walk in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to crab Rangoon in freezer. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Crab Rangoon. **Warning**
14-31-5
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.Provided a copy to operator. **Warning**
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.Provided a copy to operator. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of rice cooker is soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Stool. **Corrected On-Site** **Warning**
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.Cooked pork,egg rolls in walk in cooler. **Warning**
02C-02-5
Basic - Broccoli not washed prior to preparation. **Warning**
08B-39-4
Basic - Cardboard used to line food-contact shelves.Dry storage area. **Warning**
14-05-4
Basic - Ceiling tiles stored in kitchen area. **Warning**
36-34-5
Basic - Dirty knives stored on a clean rack. **Corrected On-Site** **Warning**
24-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Warning**
13-07-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler is soiled. Vent is soiled at the the dining room area. Interior of fryer ,top back of fryer cabinets and side of fryer cabinets are soiled. Wipe down all storage containers. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.Spoons at front line area.
25-06-4
Basic - Stored food not covered.Egg rolls in walk in cooler. **Repeat Violation** **Warning**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
38-04-4
Basic - Working containers of food removed from original container not identified by common name.Corn starch. **Warning**
02D-01-5
16
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Apr 23, 2024
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 74f. Less than 4 hours. Operator placed in refrigerator. -Noodles 62f. Less than 4 hours. Operator placed lower in refrigeration. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over onions in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee eating and drinking, then began prepping chicken.
12A-05-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Container of medicine improperly stored. -Over prep area. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bucket full of can openers and choppers.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. -Rice scoop. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. -Under rice cooker. **Corrected On-Site**
14-05-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.
14-10-4
Basic - Floor soiled/has accumulation of debris. -Under all equipment.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. -In bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer gaskets. -Exterior of freezer. -Exterior of bulk containers in dry storage.
23-03-4
Basic - Single-service articles improperly stored. -To go trays.
25-05-4
Basic - Stored food not covered. -Eggrolls in walk in cooler.
08B-12-5
Basic - Wood food-contact surface not properly sealed.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.
02D-01-5
22
Dec 5, 2023
Routine - Food
6 critical violations. 1 major violation. 11 minor violations.
View 18 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >500ppm. Operator fixed 100ppm **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauce buckets **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. - raw beef over cooked shrimp **Corrected On-Site**
08A-08-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - togo tray washed, rinsed, not sanitized, reused
22-45-4
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. - employee washing dishes returned to cook line preparing food, no handwash
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board stained and grooved
22-02-4
Basic - Bowl or other container with no handle used to dispense food. - bulk sugar - bulk flour
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler - reach in cooler
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in kitchen area, ceiling tiles with water stains
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. - 1 employee on cook line **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. - below cook line cooler - below triple sink
36-73-4
Basic - Food stored on floor. - bag of carrots in walk in - bag of onions in storage area **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Stored food not covered. - bulk sugar
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - chicken in standing water in triple sink **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
21
May 11, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 64f. Less than 4 hours. Operator placed in refrigerator. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over wontons.
08A-02-6
High Priority - Food placed in soiled container/equipment. Noodles.
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of fryer. -Interior of rice steamer. -Prep cooler cutting board. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -Front handsink.
31B-03-4
Basic - Cardboard used to line food-contact shelves. Under rear prep table.
14-05-4
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 - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door freezer gasket torn.
14-10-4
Basic - Food stored on floor. Cooking oil. **Repeat Violation**
08B-38-4
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. -Hood filters.
23-03-4
Basic - Stored food not covered. Bulk containers of flour. **Corrected On-Site**
08B-12-5
27
Dec 21, 2022
Routine - Food
5 critical violations. 7 major violations. 31 minor violations.
View 43 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Container of medicine improperly stored in front of kitchen with food **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to walk in cooler to quick chill cooked chicken (58F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Warning**
08A-02-6
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 Employee to be ched cooled chicken with bare hands to put in container **Corrected On-Site** **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all registration soiled. All gaskets soiled throughout the establishment Meat grinder soiled Cutting boards soiled Interior smoker soiled Interior fryer soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink in front of kitchen **Warning**
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Multiply container throughout establishment not I. Original containers not labeled in storage and prep shelves. **Warning**
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items more than 24 hours per operator Cooked pork Cooked egg tolls Cooked chicken. **Warning**
02C-02-5
Basic - Hole in or other damage to wall through establishment. **Warning**
36-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Stored food not covered in walk in cooler **Warning**
08B-12-5
Basic - Ripped/worn tin foil used as shelf cover. **Warning**
14-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Food stored on floor. **Warning**
08B-38-4
Basic - Floors soiled throughout establishment **Warning**
36-10-4
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Equipment in poor repair. Torn take a throughout establishment **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items throughout establishment **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Clean utensils or equipment stored in dirty drawer or rack throughout establishment **Warning**
24-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bathroom facility not clean. **Warning**
32-07-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout establishment. **Warning**
36-27-5
Basic - Single-service articles improperly stored on floor **Warning**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front handwash sink heavily soiled Exterior of freezer chests soiled **Warning**
23-03-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler **Warning**
08B-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment knives in use the n kitchen on soiled counter **Warning**
10-02-4
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
10-12-5
Basic - Ice buildup in reach-in freezer **Warning**
14-69-4
5
Frequently Asked Questions
When was China Taste last inspected?
The most recent health inspection at China Taste on file is from Dec 31, 2025. The public record contains nine inspections in total.
What is the most common violation at China Taste?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at China Taste.
How does China Taste compare to other restaurants in Clermont?
China Taste most recently scored 50 out of 100, which is lower than the Clermont average of 68.
Has China Taste's inspection record improved over time?
Yes. Recent inspections at China Taste have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Taste 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 Taste inspected?
Based on the inspection history on file, China Taste is inspected around three times per year on average.
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