Pa Los Chinos Restaurant Davenport
Last inspected: Apr 21, 2026
74
Score
Inspectors have visited Pa Los Chinos Restaurant Davenport nine times, with records going back to 2023. Inspectors last stopped by on Apr 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Wet mop not stored in a manner to allow the mop to dry” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Davenport average 85, so Pa Los Chinos Restaurant Davenport trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For Luis G issued 1-10-21
53A-03-7
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop for cooked meats in cookline make table
14-01-5
Basic - Food stored on floor. Cases of chicken and mayonnaise in walk in cooler **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on counter next to steamwell and one in front of grill
21-12-4
74
Dec 11, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks entrance to kitchen are not secured
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust above hot well area in kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable to board across from fryers
14-09-4
Basic - Equipment in poor repair. Gaskets torn to walk in cooler door
14-11-5
Basic - Food stored on floor. 3 containers of cooking oil on floor in kitchen **Corrected On-Site**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Apr 29, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice shield Operator cleaned **Corrected On-Site**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Floors not maintained smooth and durable. Walk in cooler flooring damaged
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors Several gaskets on cookline
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 by walk in freezer Operator removed to air dry **Corrected On-Site** **Repeat Violation**
42-01-4
74
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves after handling raw chicken and did not wash hands before putting on new gloves - From follow-up inspection 2024-10-23: **Time Extended**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand wash sink has a pan in it - From follow-up inspection 2024-10-23: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Make table in kitchen Gasket on make table - From follow-up inspection 2024-10-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-10-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table - From follow-up inspection 2024-10-23: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - From follow-up inspection 2024-10-23: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-10-23: **Time Extended**
42-01-4
61
Oct 21, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves after handling raw chicken and did not wash hands before putting on new gloves
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (49F - Cold Holding); raw pork chops (49F - Cold Holding steak egg roll's (50F - Cold Holding); spring rolls (50F - Cold Holding) per operator since opening. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (58F - Cold Holding); per operator for about 1 hour. marinated pork (49F - Cold Holding) Operator put in freezer to rapid chill raw chicken (49F - Cold Holding); raw pork chops (49F - Cold Holding steak egg roll's (50F - Cold Holding); spring rolls (50F - Cold Holding) per operator since opening. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand wash sink has a pan in it
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in sugar, salt and msg Operator removed **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Make table in kitchen Gasket on make table
14-11-5
Basic - Food stored on floor. Cases of oil by back door
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. By walk in freezer
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
35
Feb 22, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Equipment in poor repair. Gaskets in walk-in freezer
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Light not functioning. 1 in hood vent cookline.
36-62-4
Basic - Unclean building components, attachments or fixtures. Hood vent filters soiled with grease.
36-50-4
82
Dec 7, 2023
Routine - Food
3 critical violations. 7 major violations. 14 minor violations.
View 24 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked shrimp (121F - Hot Holding)
03B-15-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Shelving and tables throughout kitchen heavily soiled.
22-45-4
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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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. Sink by cookline.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof.
53B-01-5
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.
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates are marked for 5 years. Employeee training is good for 3 years.
53B-10-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom door.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Several areas.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO tank holding back door open.
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Various places throughout kitchen.
36-03-4
Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Mental pans on clean dish shelf heavily soiled outside and nested dirty to clean.
16-45-4
Basic - Floor heavily soiled throughout kitchen.
36-73-4
Basic - Food stored in undrained ice. Bottle of juice stored in ice bin with drink ice.
08B-31-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer iced shut. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No suitable facilities provided to store employee clothing and other possessions. Jacket/sweatshirt stuffed on shelves over prep area.
40-01-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Several locations.
42-01-4
16
Jun 9, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
47
Feb 13, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice in bags 70F cold holding less then 4 hours Operator moved rice into cooler **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At map sink
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Using as holding for a strainer holder for fryer Operator removed **Corrected On-Site**
31A-11-4
Basic - Cardboard used to line food-contact shelves. Dry storage area
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Around storage area 3 comp sink and behind cook line
36-01-4
Basic - Food stored on floor.in Fryer oil on floor next to hand sink Raw chicken in walk in freezer
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above cook line
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. On fryer door handles
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty above cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. Stuck on 1/6 pans above 3 comp sink
16-46-4
45
Frequently Asked Questions
When was Pa Los Chinos Restaurant Davenport last inspected?
The most recent health inspection at Pa Los Chinos Restaurant Davenport on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Pa Los Chinos Restaurant Davenport?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited five times, more than any other issue at Pa Los Chinos Restaurant Davenport.
How does Pa Los Chinos Restaurant Davenport compare to other restaurants in Davenport?
Pa Los Chinos Restaurant Davenport most recently scored 74 out of 100, which is lower than the Davenport average of 85.
Has Pa Los Chinos Restaurant Davenport's inspection record improved over time?
Results have been roughly steady. Inspections at Pa Los Chinos Restaurant Davenport have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pa Los Chinos Restaurant Davenport 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 Pa Los Chinos Restaurant Davenport inspected?
Based on the inspection history on file, Pa Los Chinos Restaurant Davenport is inspected around three times per year on average.
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