Chinese No 1 Restaurant
Last inspected: Jan 14, 2026
47
Score
Chinese No 1 Restaurant has been inspected eight times since 2022. The most recent visit was on Jan 14, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly eight violations before.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Restaurants in Vero Beach average 77, so Chinese No 1 Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
0
Major latest
9
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Cough drops with to go silver ware **Repeat Violation**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fried cheese sticks in upright freezer. Raw chicken over cut onions in walk in cooler
08A-02-6
Basic - Food stored on floor. Frozen meats sitting in plastic buckets on floor in kitchen
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice bin **Repeat Violation**
14-01-5
Basic - Clean plastic buckets stored next to handwash sink not inverted
24-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
13-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensil stored between cardboard box used to cut chicken
10-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. various frozen meats sitting on floor in plastic buckets **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushrooms over pre-portioned sauces in walk in cooler
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
47
Jul 16, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Medicine stored in walk in cooler **Corrected On-Site**
41-07-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and used rag to dry hands. Educated manager
12A-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in pot at 68f. Advised to move to walk in to rapid chill. Operator states chicken was sitting out for 45 minutes. Operator moved to walk in cooler. Pork 44-46f in cook line cooler. Manager states they had out of cooler recently. Moved to walk in to rapid chill. Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Basic - Stored food not covered. Cooked rice in walk in cooler. Bulk bin lids are not tightly covered **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in sink in standing water. Operator turned on faucet **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rags on counter.
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a bowl in steak container and bulk bins **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of cooler **Corrected On-Site**
40-06-5
Basic - Floor Drain cover(s) missing. At 3 bay sink
29-18-4
Basic - Food stored on floor. Fryer oil **Corrected On-Site**
08B-38-4
43
Jan 27, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in reach in freezer being stored in shopping bags
14-31-5
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. Raw chicken over fish in reach in freezer **Corrected On-Site**
08A-17-6
Basic - Cardboard used to line food-contact shelves. In reach in freezer
14-05-4
Basic - Food stored on floor. Fryer oil Sauce in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Whole fish in standing water no longer frozen, advised to move to cooler or under running water **Repeat Violation**
06-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink dirty
23-03-4
Basic - Old labels stuck to food containers after cleaning. Date labels on clean containers
16-46-4
Basic - Bowl or other container with no handle used to dispense food. In steak on cooks line **Corrected On-Site**
14-01-5
52
Aug 1, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Jan 11, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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. Frozen chicken over frozen beef and pork. Reach in freezer **Corrected On-Site**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, shrimp,chicken and egg rolls walk in cooler **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reuse of single-service or single-use articles. Reusing chicken boxes for other food. Educated operator **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered. Salt sugar flour cornstarch **Repeat Violation**
08B-12-5
61
Aug 16, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
30
Jan 27, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bus tubs of raw chicken over sauces in walk in cooler.
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee working with raw chicken and then cutting vegetables for later use. Employee washed hands and washed broccoli. **Corrected On-Site**
12A-12-4
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. Emailed to owner and printed. **Corrected On-Site**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge is XIAO. Only certified food manager is not on site. Manager BAO came in during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, pork containers s and noodles over 24 hours. All dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Walk in cooler. Moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Cooked and cooler pork, chicken and wontons in walk-in cooler. All covered. **Corrected On-Site**
08B-12-5
45
Aug 1, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 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 chicken on sheet pans over peas/carrots in tall reach in freezer. Moved to properly store. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of cook line flip top cooler, diced pork 47f and sliced pork 46/47 cold hold for 30 minutes. Owner switched with cold product in walk in cooler. Pork rapidly chilled to -41f. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. With hose attached.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of egg rolls, cooked meats, wontons and pasta over 24 hours. All dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler and kitchen under equipment. **Repeat Violation**
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk storage bins. Cleaned. **Corrected On-Site**
23-03-4
50
Frequently Asked Questions
When was Chinese No 1 Restaurant last inspected?
The most recent health inspection at Chinese No 1 Restaurant on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Chinese No 1 Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Chinese No 1 Restaurant.
How does Chinese No 1 Restaurant compare to other restaurants in Vero Beach?
Chinese No 1 Restaurant most recently scored 47 out of 100, which is lower than the Vero Beach average of 77.
Has Chinese No 1 Restaurant's inspection record improved over time?
No. Recent inspections at Chinese No 1 Restaurant have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Chinese No 1 Restaurant 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 Chinese No 1 Restaurant inspected?
Based on the inspection history on file, Chinese No 1 Restaurant is inspected around two times per year on average.
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