Chinese Restaurant
Last inspected: Apr 2, 2026
26
Score
The health department has logged nine inspections at Chinese Restaurant, the earliest from 2022. On Apr 2, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 19 violations each, up from closer to nine violations before.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged six 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
3
Critical latest
2
Major latest
14
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 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. -panned raw chicken over panned raw beef in walk in freezer
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sauces in reach in cooler on cook line -raw chicken over prepped carrots in walk in cooler **Repeat Violation**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed rice cooker pan and did not sanitize. Educated operator, rice cooker pan placed back in dish area for sanitizing. **Corrected On-Site**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners across from triple sink
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. -cooked pork in reach in freezer
02C-04-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -flour container
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee making rice was wearing a watch **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. -gaskets on walk in cooler **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. -sauces and eggs in walk in cooler
08B-47-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -cook line crash cart
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cornstarch container in back kitchen, operator removed **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -stored on used raw shell egg crates on cook line above roasting cabinet, operator discarded crates and put utensils to wash. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers -cooling rack in kitchen -gaskets on walk in cooler -exterior of dry goods containers in kitchen **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. -take out soup container used for peas and carrot shaker on cook line
25-32-4
Basic - Water leaking from pipe and/or faucet/handle at hand sink beside rice cookers **Repeat Violation**
29-11-4
26
Jul 18, 2025
Complaint Full
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped onions in walk in cooler. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Live, small flying insects found -3 flying insects, 1 in prep area, 1 in back hallway and 1 in bathroom
35A-02-7
Intermediate - Nonfood-grade basting brush used in food. -paint brush in wonton wash
14-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board near fryers -interior of microwave
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Ying L. **Repeat Violation**
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -make table reach in cooler and dry rice container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. -kitchen
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. -under dry goods in kitchen and in storage hallway
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry goods shelf **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food wearing bracelets **Repeat Violation**
13-07-4
Basic - Equipment in poor repair. -gaskets on walk in cooler
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door and back screen door **Repeat Violation**
35B-01-4
Basic - Fly swatter hanging over food/food preparation area/food-contact equipment. Operator removed. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. -cooking oil on floor in back hallway and storage hallway -multiple items in walk in freezer
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -exterior rice cooker and dry goods containers -exterior bathroom door and handle -hood filters -sides of fryers cabinet -sides and gaskets of walk in cooler and walk in freezer doors **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. -egg rolls stored in single service utensils cardboard box. Educated operator, operator moved to clean container. **Corrected On-Site**
25-32-4
Basic - Unnecessary items/unused equipment on the premises. -potting soil, sporting equipment, shoes, tools in storage area
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle at hand sink on cook line.
29-11-4
23
May 29, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on interior of back screen door. Operator disposed and cleaned area. **Corrected On-Site**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Ying
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf with dry goods in back kitchen
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing a watch and bracelets preparing food
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers across from triple sink **Corrected On-Site**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen doors.
35B-01-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Light not functioning under hood suppression system.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and exterior sides of walk in cooler and walk in freezer -filters on hood suppression system -exterior of flour containers **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green onions over prepped cabbage in walk in cooler **Repeat Violation**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0 ppm, operator added chlorine, 50 ppm. **Corrected On-Site**
21-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. -dry storage shelves in back area
14-45-4
Basic - Ceiling tile missing in bathroom.
36-36-4
32
Nov 12, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
25
Apr 17, 2024
Complaint Full
No violations found.
100
Apr 16, 2024
Complaint Full
5 critical violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sliced carrots.
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 pork over cooked wontons. **Corrected On-Site**
08A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. -1 can of applesauce.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 80f, Chicken nuggets 52f. Less than 4 hours. Advised to rapid. Steamed chicken 64f. Operator placed product in refrigeration. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves.
22-16-4
Basic - Single-service articles improperly stored. -To go trays on floor.
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. -Handsink faucet on cookline.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Ceiling tile missing. -Over walk in freezer.
36-36-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food stored on floor. -Cooking oil. **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. -Large plastic containers held with duct tape.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
29
Nov 30, 2023
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon over cut onions, reach in freezer - walk in cooler raw beef and chicken over sauce, raw shell eggs over sauce
08A-05-6
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 139-144F. Operator returned to wok and 148F was reached. **Corrected On-Site**
03C-75-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking multiple cooked items sitting out on cookline under time as a public health control (page 1 posted, no other pages available)
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in freezer trays of raw chicken over raw beef
08A-20-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board hanging over three compartment sink soiled with black stains and residue. Operator discarded
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee with no food handler training
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Loman employee on duty expired 2020
53B-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
Basic - Floor and wall junctures in disrepair in food preparation/storage/warewashing areas or bathroom. In front of walk in freezer, floor tiles broken/missing and baseboards broken creating a hole in the bottom of the wall
36-08-4
Basic - Equipment in poor repair. Plastic container used to hold cooked chicken broken, cracked, and replaced with soiled duck tape
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cans of pineapple juice, cell phone, ear buds, jacket on dry storage shelving
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, creamer, juice, milk, other items
08B-49-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tile shows water damage or is in disrepair. - evidence of water damage: in dry storage area - dripping into a bucket in restroom
36-32-5
Basic - Ceiling tile missing/in disrepair. - Missing: Over oil jug storage on cookline, in back storage area, outside walk in freezer - evidence of water damage: in dry storage area
36-36-4
Basic - Time/temperature control for safety food thawed in an improper manner. - Shrimp in standing water - krab left at room temperature
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep table/ cookline area
21-12-4
Basic - Working containers of food removed from original container not identified by common name. - salts on cookline 5 gallon containers - Starch in large plastic bin in dry storage
02D-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink to the left of three compartment sink
29-20-5
Basic - Reuse of single-service or single-use articles. Raw chicken box reused for cooked chicken Noodle bags reused to store various food items
25-32-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Coating peeling off, shelving rusted, front cooler
14-33-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - walk in cooler shelving
23-03-4
17
May 18, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Dec 29, 2022
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces Raw beef over sauces Raw eggs over vegetables, all in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut cabbage 46F, less than 1 hour per operator/moved back to reach in cooler.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm/rechecked 100ppm/ **Corrected On-Site**
41-27-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Condiments containers exterior soiled.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor./under 3 compartment sink/ **Corrected On-Site**
21-38-4
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink.
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board./back kitchen cutting board.
21-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Reuse of single-service or single-use articles./clear bags from noodles reused for roast pork and other TCS food/walk in freezer.
25-32-4
Basic - Ice buildup in walk-in freezer./ **Repeat Violation**
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
08B-49-4
Basic - Food stored on floor./oil carton on kitchen floor/ **Repeat Violation**
08B-38-4
37
Frequently Asked Questions
When was Chinese Restaurant last inspected?
The most recent health inspection at Chinese Restaurant on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Chinese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Chinese Restaurant.
How does Chinese Restaurant compare to other restaurants in Clermont?
Chinese Restaurant most recently scored 26 out of 100, which is lower than the Clermont average of 68.
Has Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Chinese Restaurant have averaged around 19 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Chinese 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 Restaurant inspected?
Based on the inspection history on file, Chinese Restaurant is inspected around three times per year on average.
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