Great China
Last inspected: Nov 7, 2025
17
Score
Public records show eight inspections at Great China stretching back to 2022. The most recent report on file is from Nov 7, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 16 violations each, up from closer to 12 violations before.
Across the inspection history, “container of medicine improperly stored” is the issue that surfaces most often, recorded six times.
Great China's latest score of 17 falls below the Daytona Beach average of 71. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 7, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
17
Mar 5, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Mar 4, 2025
Routine - Food
9 critical violations. 9 major violations. 12 minor violations.
View 30 violations
High Priority - Container of medicine improperly stored. - on shelf over cookline prep cooler **Repeat Violation** **Warning**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
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. - cook washed bowls containing raw chicken, then returned to food preparation without washing hands **Warning**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls used for raw chicken washed, rinsed, and placed to air dry without sanitizing **Warning**
22-45-4
High Priority - Live, small flying insects found - one under cookline handsink - one near walk in cooler - one on bagged flour in back area -one by chest freezer. **Warning**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. - Walmart, Bravo grocery bags used in direct contact with spring rolls and cooked chicken **Repeat Violation** **Warning**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - fried chicken draining onto cardboard **Repeat Violation** **Warning**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - pans of raw chicken over vegetables, fries, and cooked meats in upright freezer **Warning**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - room temperature at cookline **Repeat Violation** **Warning**
03A-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook dipped hands in murky soap water at three compartment sink, returned to food prep. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, grease, or residue. - three pronged hook used for batter dipping chicken **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - basin blocked by items stored inside sink. Both handsink. - boxed oil jugs restricting access to cook line handsink **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - cookline **Warning**
31B-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. **Warning**
11-26-1
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. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Nonfood-grade utensil used in food. - three pronged hook for batter dipping chicken **Warning**
14-14-4
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. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler. **Warning**
02C-02-5
Basic - Reuse of single-service or single-use articles. - jug cut and reused for food scoop - plastic egg roll bags reused for storing different foods **Warning**
25-32-4
Basic - Stored food not covered. Numerous items in walk in cooler. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - ground meat thawing at room temperature **Warning**
06-01-5
Basic - Food stored on floor. - bottled water - bagged rice -numerous containers in walk in cooler. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. - dried rice **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. **Warning**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys, toothpaste on shelf by food wrap **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. - behind handsink at cookline - between chest freezers and prep coolers **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in walk in cooler heavily soiled with old food debris. - bottom of upright freezer - plastic food bin lids **Warning**
23-03-4
6
Sep 24, 2024
Complaint Full
5 critical violations. 8 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. -plastic bags for takeout used to cover chicken in reach in cooler. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over packaged vegetables and packaged fries in freezer. **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrected On-Site** **Repeat Violation**
03A-03-5
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 mark. Chicken wings. **Corrected On-Site**
03F-02-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wooden dowel used to stir sauces.
14-25-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Reuse of single-service or single-use articles. -tin cans and plastic cooking oil reused.
25-32-4
Basic - Soiled cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Stored food not covered. -sauces and chicken wings in walk in cooler.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -container of baking soda at cook line.
02D-01-5
32
Apr 24, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs stored on cart at cookline.
03A-03-5
High Priority - Containers of medicine improperly stored at cookline.
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. -grocery bags used to store egg rolls in chest freezer.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 stored over raw pork in freezer.
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at cookline blocked by cooking oil boxes. -handwash sink by freezer used to store containers. **Repeat Violation**
31A-09-4
Basic - Food stored on floor. -bag of flour in kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - No self-closer on bathroom door.
32-04-4
Basic - Stored food not covered. -open bag of flour in kitchen.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
33
Dec 13, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored.
41-07-4
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 stored above raw beef in freezer.
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cooking oil containers.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface, handles on rice cooker.
14-71-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Food stored on floor, bags of rice in kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris build up on handwash sink.
23-03-4
Basic - Reuse of single-service or single-use articles, cut vinegar bottles hanging at cookline.
25-32-4
39
Dec 15, 2022
Food-Licensing Inspection
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Bags used to cover egg rolls in reach in cooler.
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Green containers for sugar and flour not food grade.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over packaged vegetables in reach in freezer. Raw chicken stored over sauce containers in walk in cooler.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrective Action Taken**
03A-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic container stored in hand sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Bowl or other container with no handle used to dispense rice.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Food stored on floor, bag of rice on floor in back kitchen area, container of shrimp on floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with food debris: old food debris between stainless tables at cookline. Nonfood-contact surface soiled with grease: hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered, open bag of rice in dry storage area, numerous items uncovered in walk in cooler.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name, flour container.
02D-01-5
21
Oct 27, 2022
Routine - Food
12 critical violations. 5 major violations. 12 minor violations.
View 29 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 over raw pork in upright freezer **Warning**
08A-17-6
High Priority - Stop Sale issued due to adulteration of food product. Pressurized wood sticks stored in general tso and kung Pao sauces in walk in cooler. **Warning**
01B-03-5
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Warning**
22-48-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - food containers washed, rinsed, no placed to air dry without sanitizing **Warning**
22-45-4
High Priority - Light bulbs stored in food preparation area. **Warning**
41-10-4
High Priority - Menu used in direct contact with egg rolls. - coke crates used in contact with egg rolls - grocery bags used in direct contact with cooked pork **Warning**
14-31-5
High Priority - Nonfood-grade utensils used for - direct contact with food. - homemade pressure treated wood 2x2 stirring stick used for and stored in kung pao sauce. - homemade pressure treated wood stick used for and stored in general tso sauce. **Warning**
14-15-4
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 shrimp in walk in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pork, 44-45F in walk in cooler **Warning**
03A-02-5
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 mark. **Warning**
03F-02-5
High Priority - Container of medicine improperly stored. - on shelves at cookline - dry storage shelves **Warning**
41-07-4
Intermediate - Nonfood-grade basting brush provided to use in food. **Warning**
14-14-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - three compartment sink **Warning**
12A-03-4
Intermediate - Handwash sink partially blocked by cooking oil containers. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near walk in cooler **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Bowl or other container with no handle provided to dispense food. - flour **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open glass of water on table where dumplings are being prepped **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - wallet, keys, phone stored on shelf with dry food **Warning**
40-06-5
Basic - Employees with no hair restraints while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. - behind freezers **Warning**
36-73-4
Basic - Food stored on floor. - bin of raw shrimp on the floor in walk in cooler **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of green and blue food bins - exterior of yellow containers in walk in cooler - handsink near walk in cooler - walk in cooler shelves - hood filters - exterior of upright freezer **Warning**
23-03-4
Basic - Reuse of single-service, cut plastic bottles used to dispense food and store utensils. **Warning**
25-32-4
Basic - Soiled cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken wings, ground meat thawing at room temperature **Warning**
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
6
Frequently Asked Questions
When was Great China last inspected?
The most recent health inspection at Great China on file is from Nov 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Great China?
Across the inspection record, “container of medicine improperly stored” has been cited six times, more than any other issue at Great China.
How does Great China compare to other restaurants in Daytona Beach?
Great China most recently scored 17 out of 100, which is lower than the Daytona Beach average of 71.
Has Great China's inspection record improved over time?
No. Recent inspections at Great China have averaged around 16 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Great China 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 Great China inspected?
Based on the inspection history on file, Great China is inspected around three times per year on average.
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