Great Wall Chinese Restaurant
Last inspected: Dec 4, 2025
32
Score
Across the available record, Great Wall Chinese Restaurant has seven inspections on file, the first dated 2023. The most recent report on file is from Dec 4, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Tavernier restaurant, which scores around 71. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
6
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. On shelving with food
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware will be sanitize in triple sink @ chlorine 100ppm **Corrected On-Site**
22-45-4
High Priority - Raw chicken stored over/not properly separated from ready-to-eat food. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in walk-in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (45*F - Cold Holding); bean sprouts (45*F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting boards
22-02-4
Basic - Cloth used as a food-contact surface. Cloth covering raw chicken **Corrected On-Site**
21-05-5
Basic - Employee preparing food in customer section of dining area.
08B-48-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
32
Apr 24, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine . Triple sink set up to sanitize until dishwasher is repaired
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade is soiled **Corrected On-Site**
22-02-4
Basic - Buildup of food debris/soil residue on walk in cooler door handles.
23-24-4
Basic - Cloth used as a food-contact surface. **Corrected On-Site**
21-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ham sitting out to thaw . 32F
06-01-5
55
Jan 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored in stand up cooler with food
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46*F - Cold Holding); Beef (48*F - Cold Holding); Pork (48*F - Cold Holding) the owner states the unit has been open for restocking this morning. At end of inspection the unit is 43F ambient and dropping with the lid closed. Temperature was lowered on thermostat and lid was closed **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The round cutting board is soiled with food debris
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Food stored on floor in walk cooler
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - The top of broiler surface soiled with grease, food debris.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
45
Jun 12, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw chicken stored over/not properly separated from ready-to-eat food, sauce
08A-05-6
High Priority - Toxic substance/chemical , WD P40 and Lye improperly stored.
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor in walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets are solid
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
58
Dec 15, 2023
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10/1/23 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 76F on counter in kitchen, Beef (47*F - Cold Holding); Poultry (46*F - Cold Holding); shrimp (45*F - Cold Holding) Reachin lid was closed to help comply with cold holding temperatures Poultry (44*F - Cold Holding); Pork (44*F - Cold Holding); (44*F - Cold Holding)in walk-in cooler as per operator due deliveries and opening the door to walk-in cooler to restock items. **Corrective Action Taken**
03A-02-5
High Priority - Medicine not labeled properly on shelf above food .
41-22-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. chlorine at 25 ppm in dish machine
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with debris **Corrected On-Site**
22-02-4
Basic - Unclean building components, attachments or fixtures. Build up of Grease on hood system
36-50-4
Basic - Accumulation of debris on exterior and reservoir of warewashing machine.
16-21-4
Basic - Bean sprout stored on floor in the walk-in cooler.
08B-38-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee preparing food in customer section of dining area.
08B-48-4
Basic - Equipment in poor repair. Reach in cooler gaskets are in disrepair.
14-11-5
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. Gaskets are soiled on reachin cooler on the cookline. Spray nozzle at dish rinse is soiled with debris
23-03-4
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. Flour , cornstarch , sugar
02D-01-5
29
Jun 2, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
47
Jan 6, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Hot and Cold Holding Temperatures
FL-21
58
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 Dec 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Great Wall Chinese Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Great Wall Chinese Restaurant.
How does Great Wall Chinese Restaurant compare to other restaurants in Tavernier?
Great Wall Chinese Restaurant most recently scored 32 out of 100, which is lower than the Tavernier average of 71.
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 nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Great Wall 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 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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