La China
Last inspected: Mar 11, 2026
50
Score
Inspectors have visited La China eight times, with records going back to 2022. The most recent visit was on Mar 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
The city-wide average sits at 79, which La China's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
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. None of the cooked food at the reach-in freezer have a label operator stated it's from last week .
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles stored under 3 compartment sink containing toxic no label . Operator label it . **Corrected On-Site**
41-17-4
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. GAO hired October of last year no agreement.
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Top of make table .
36-32-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food . **Repeat Violation**
08B-49-4
Basic - Equipment in poor repair. Gasket torn at the walk-in cooler . **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Cracking tile back of the house. **Repeat Violation**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink at the kitchen. Operator posted it . **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
50
Aug 14, 2025
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
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. Observed one of the employee touching his phone then go to cooking food without washing hand .
12A-13-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Small stainless bowl without handle used as portion for the chicken at the top of make table .
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored at the reach-in freezer next to the customer food not identified as employee food .
08B-49-4
Basic - Equipment in poor repair. Gasket torn bottom of make table .
14-11-5
Basic - Floor tiles missing and/or in disrepair. Cracked tile front of walk-in cooler by the exit door . **Repeat Violation**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Both hand wash sink need sign .
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp sit at standing water . Operator moved to the cooler. **Corrected On-Site**
06-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
52
Feb 5, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 18, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table ; tofu (50F - Cold Holding); rice noodles (45F - Cold Holding). Operator stated that she did check the temperature less than 4 hours ago and was at 41f. Different cooler than the last time that's why I didn't AC . Operater move everything to the walk-in cooler . **Corrective Action Taken**
03A-02-5
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 shrimp stored on top of wanton at the reach-in freezer. Raw beef stored on top of raw shrimp at the reach-in cooler at the back area. **Corrected On-Site**
08A-17-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sweet Green beans stored on top of cooked shrimp . **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
55
Feb 27, 2024
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In bottom of make table per operator only for 2 hours. Put in walk in to bring down temperature. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table cooked shredded chicken (45F - Cold Holding) per operator for 3 hours. Put in freezer to rapid chill. Recheck 41F **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink, dish spray. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front prep table by rice pot. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Cardboard used to line food-contact shelves. In walk in cooler.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light lenses in kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots on shelf. Pots on prep table by steam well. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep area Operator throw away **Corrected On-Site**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Operator labeled shelf. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Floor drain under three compartment sink. **Repeat Violation**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents Gaskets on 2 door reach in freezer.
23-03-4
37
Aug 23, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Mar 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (122F - Hot Holding). Manager took to reheat. **Corrective Action Taken**
03B-01-6
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. Provided forms
11-27-4
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. Provided forms
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Used to scoop white rice. Manager added spoon. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Whole over dish sink.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler.
23-03-4
61
Nov 17, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (129F - Hot Holding) less than 4 hours. Manager turned up heat . **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Green substance.Manager added label. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler door and gaskets.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.over storage area.
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 112F second temp 130F Manager removed utensils **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on table
23-03-4
61
Frequently Asked Questions
When was La China last inspected?
The most recent health inspection at La China on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at La China?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at La China.
How does La China compare to other restaurants in Orlando?
La China most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has La China's inspection record improved over time?
Results have been roughly steady. Inspections at La China have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La 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 La China inspected?
Based on the inspection history on file, La China is inspected around two times per year on average.
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