Le China
Last inspected: Dec 4, 2025
64
Score
Le China has been inspected eight times since 2022. On Dec 4, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
Compared to other Celebration restaurants (averaging 69), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Sep 29, 2025
Food-Licensing Inspection
No violations found.
100
Mar 26, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over broccoli in walk in cooler Operator moved **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Several pans in make table Operator removed **Corrected On-Site** **Repeat Violation**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at counter next to employee food cooler
31B-02-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
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. One in rice and one in sugar at dry storage area Operator removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles to reach in coolers under make tables
23-24-4
Basic - Food stored on floor. Bag of onions in walk in cooler on floor Operator moved **Corrected On-Site** **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. Flour container in dry storage Operator removed **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven between cookline and mop sink
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water at room temperature at three compartment sink Operator put under running water **Corrected On-Site**
06-01-5
43
Nov 14, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
37
Feb 28, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg roll, fried chicken, krab wonton 44F-48F in maketable. Operator removed items to quick chill in walk-in cooler. **Corrective Action Taken**
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. Provided operator with procedural poster. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by dish sponge in first kitchen handwash sink and scrubbers in cookline handwash sink. Operator removed both. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F, operator removed from water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms. Provided operator with signs. **Corrected On-Site**
31B-04-4
Basic - Unclean building components, attachments or fixtures. Hood vent filters soiled with grease.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Flour by walk-in cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. On maketable shelf. Operator discarded. **Corrected On-Site**
14-45-4
Basic - Equipment in poor repair. Gasket torn in walk-in cooler door, gasket torn on reach-in cooler under cookline.
14-11-5
47
Jul 13, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle and car keys above reach in cooler Operator moved **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. On cookline **Repeat Violation**
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Underneath soda machine
51-11-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line
36-68-5
Basic - Screen in door torn/in poor repair Back door
35B-09-4
78
Mar 24, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator working with shrimp went to wash gloved hands in sink CoAched operator to remove gloves and wash hands before regloveing and starting a new task **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning sponge with cleaning material in hand sink
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle above cook line
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Unnecessary items/unused equipment on the premises. Broken fryer in kitchen used as storage table
33-31-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic containers with no handle inside corn starch
10-01-5
58
Aug 11, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw marinated chicken over packed raw beef in walk in cooler. Manager corrected **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp behind cooked shrimp at make table left side. Operator moved. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Make table and reach in cooler right side; egg rolls (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked breaded chicken (50F - Cold Holding). All items less than 4 hours. Operator placed in walk in cooler for rapid recovery. **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with red liquid not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between conduit and wall by hand wash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Food not stored at least 6 inches off of the floor.observed container salt directly on floor. Observed 2 boxes of cooking oil directly on floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
52
Frequently Asked Questions
When was Le China last inspected?
The most recent health inspection at Le China on file is from Dec 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Le China?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Le China.
How does Le China compare to other restaurants in Celebration?
Le China most recently scored 64 out of 100, which is lower than the Celebration average of 69.
Has Le China's inspection record improved over time?
Yes. Recent inspections at Le China have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le China 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 Le China inspected?
Based on the inspection history on file, Le China is inspected around two times per year on average.
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