Great Wall Chinese Restaurant
Last inspected: Feb 10, 2026
55
Score
The health department has logged eight inspections at Great Wall Chinese Restaurant, the earliest from 2022. On Feb 10, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
“Employee personal items stored” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Ruskin restaurant, which scores around 75. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
0
Major latest
9
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
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 and the time removed from temperature control cannot be determined. Chicken, noodles and cut lettuce held on time not properly time marked.
03F-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen.
36-32-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left in chicken, manager discarded at time of inspection. **Corrected On-Site**
25-30-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
40-06-5
Basic - Floor soiled/has accumulation of debris. Behind fryers. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Fryer oil and onions on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor.
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
55
Sep 26, 2025
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 76 F operator states he had it on the counter during lunch, and placed back in reach in cooler. Discussed using time as a public health control. **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler gaskets torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind fryers. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bag of onions on floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. I've build up in chest freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to 3 compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets torn. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
21-38-4
52
Mar 13, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
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 and the time removed from temperature control cannot be determined. For egg rolls held on time. **Repeat Violation**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee empty cup put on gloves for food prep without washing hands.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in reach in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 59 F, Pork 47 F, operator placed in reach in freezer at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. One expired food handler certification.
53B-14-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in chicken, employee removed at time of inspection. **Corrected On-Site**
25-30-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on chest freezer.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, phone removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Behind fryers. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Oil on floor. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables. **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 100 ppm chlorine. **Corrected On-Site**
21-07-4
32
Oct 24, 2024
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in chest freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45 F in prep cooler, cut lettuce 75 F on counter. Operator placed in reach in freezer. **Corrective Action Taken**
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 marking and the time removed from temperature control cannot be determined. No time mark on chicken head on time. Operator time marked at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to reach in cooler.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in walk in cooler not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table next to reach in cooler.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Behind fryers.
36-73-4
Basic - Food stored on floor. Onions and oil on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. **Repeat Violation**
21-38-4
29
Jan 24, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over restaurant food in walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
24-08-4
Basic - Food stored on floor. Oil on floor in dry storage. Onions on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. **Repeat Violation**
21-38-4
74
Jul 13, 2023
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork 50 F, shrimp 45 F in reach in cooler. Operator placed in reach in freezer at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork not date marked in walk in cooler. **Repeat Violation**
02C-02-5
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. 3 food handler certifications expired.
53B-14-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near dry storage.
21-38-4
Basic - Clean, single-use gloves not handled in a sanitary manner. Single use gloves in chicken, operator removed at time of inspection. **Corrected On-Site**
25-30-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Behind fryers. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Shrimp on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of rice, operator removed at time of inspection.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 91 F, operator emptied water at time of inspection. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in chest freezer.
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over noodles in walk in cooler.
08B-17-4
32
Feb 24, 2023
Routine - Food
6 critical violations. 2 major violations. 13 minor violations.
View 21 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies flying around in kitchen. Flies flew outside at time of inspection. **Corrected On-Site**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked dumplings in reach in cooler next to prep cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 44 F in reach in cooler, operator placed in chest freezer at time of inspection. **Corrective Action Taken**
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 marking. Sweet and sour chicken and egg rolls not time stamped.
03F-02-5
High Priority - Container of medicine improperly stored. Employee medicine over chicken.
41-07-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up bag off the floor then used tongs to grab egg rolls.
12A-29-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken not date marked in reach in cooler.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 Compartment Sink.
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to chicken and cookies. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting above 3 Compartment Sink.
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen
36-73-4
Basic - Food storage container/container lid cracked or broken. Container lid cracked on potato starch.
14-38-4
Basic - Food stored on floor. Oil stored on floor across from reach in cooler. Sauce stored on floor in walk in cooler.
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. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over chicken.
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at 3 Compartment Sink.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
17
Oct 26, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
55
Frequently Asked Questions
When was Great Wall Chinese Restaurant last inspected?
The most recent health inspection at Great Wall Chinese Restaurant on file is from Feb 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Great Wall Chinese Restaurant?
Across the inspection record, “employee personal items stored” has been cited seven times, more than any other issue at Great Wall Chinese Restaurant.
How does Great Wall Chinese Restaurant compare to other restaurants in Ruskin?
Great Wall Chinese Restaurant most recently scored 55 out of 100, which is lower than the Ruskin average of 75.
Has Great Wall Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Great Wall Chinese Restaurant have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Great Wall Chinese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Great Wall Chinese Restaurant inspected?
Based on the inspection history on file, Great Wall Chinese Restaurant is inspected around two times per year on average.
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