U China
Last inspected: Jan 20, 2026
70
Score
U China appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Jan 20, 2026. 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.
The most common issue across all inspections has been “ready-to-eat”, showing up eight times.
Among Daytona Beach restaurants, this is a fairly standard result. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink next to 3 compartment sink obstructed by items placed over top of basin **Corrected On-Site** - From follow-up inspection 2026-01-20: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in -bag of sugar near back door - From follow-up inspection 2026-01-20: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Grease receptacle lid partially open due to damaged lid - From follow-up inspection 2026-01-20: **Time Extended**
33-29-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside side storage room above chest freezers - From follow-up inspection 2026-01-20: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Objectionable odors inside walk in cooler **Repeat Violation** - From follow-up inspection 2026-01-20: **Time Extended** **Corrective Action Taken**
36-64-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -no.10 cans - From follow-up inspection 2026-01-20: **Time Extended**
25-32-4
70
Jan 6, 2026
Complaint Full
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
In-Use Utensils Properly Stored
FL-43
Food Temperature Measuring Devices Provided and Accurate
FL-46
25
Sep 16, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
30
Mar 11, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restroom **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -disrepair showing in ceiling tile towards back of establishment
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal items from home inside storage area in back next to paper towels/gloves/other supplies
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -grease on floor in storage room across from 3 compartment sink
36-73-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -bed/cot/blanket/pillow in hallway near storage area. Advised of requirement to have any private quarters separated from establishment operations/partitioned via closed door
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top exterior of smoker
23-03-4
Basic - Objectionable odors in areas of the establishment. -storage room across from 3 compartment sink
36-64-5
Basic - Working containers of food removed from original container not identified by common name. -bulk sugar, flour
02D-01-5
55
Aug 16, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on small flat top - From follow-up inspection 2024-08-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2024-08-16: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - From follow-up inspection 2024-08-16: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -front lobby near window -area in front of walk in cooler - From follow-up inspection 2024-08-16: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets for chest freezer - From follow-up inspection 2024-08-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -cookline under equipment on side of cook line near back door - From follow-up inspection 2024-08-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door - From follow-up inspection 2024-08-16: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-08-16: **Time Extended**
14-69-4
61
Aug 15, 2024
Routine - Food
6 critical violations. 2 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soup broth 125F, egg drop soup 127F. Manager stated 1 hour, stated reheating to 165F **Warning**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw poultry prior to cooking/preparing order of cooked food without washing hands
12A-12-4
High Priority - Non-food grade paper/paper towel used as liner for grease absorbing. -on sheet pan in back
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry on sheet pans stored above cooked/packaged food inside stand up freezer **Repeat Violation** **Warning**
08A-02-6
High Priority - Roach excrement and/or droppings present. -2 roach droppings on top of refrigerator at front of cookline **Warning**
35A-23-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings on top shelf inside water heater room open to kitchen -1 dropping on top surface of water heater **Warning**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on small flat top
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.
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -front lobby near window -area in front of walk in cooler
36-32-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Equipment in poor repair. -gaskets for chest freezer
14-11-5
Basic - Floor soiled/has accumulation of debris. -cookline under equipment on side of cook line near back door
36-73-4
Basic - Hole in or other damage to wall. -near back door
36-24-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lids to dry product in back on shelf -surface area around woks -side exterior of rice cooker -top surface of smoker inside kitchen -shelving inside walk in cooler
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -bathroom
36-64-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door **Warning**
35B-05-4
Basic - Uncovered food stored near sink exposed to splash. -thawing shrimp stored below hand sink on stool during prep **Corrected On-Site**
08B-54-4
19
Jan 26, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above whole carrots inside walk in cooler **Corrected On-Site**
08A-04-5
Intermediate - Food-contact equipment soiled with food debris, mold-like substance or slime. -steam well at tabletop steamer
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -filling pans with water from hand sink **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked noodle#, cooked pork, cooked egg rolls inside lowboy without date mark. Manger stated made prior day.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles/lids to bulk containers
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. -below rice cooker in side storage room
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area in lobby
36-34-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. -manager stated removed for cleaning
14-72-4
Basic - Floor soiled/has accumulation of debris. -under/behind fryers
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above rice cooker in small side storage room -hood system
23-03-4
Basic - Reuse of single-service or single-use articles. -no.10 cans reused for sauces
25-32-4
Basic - Stored food not covered inside walk in cooler.
08B-12-5
Basic - Unwashed mushrooms stored with/above ready-to-eat food. -stored above cut green peppers
08B-17-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
37
Oct 31, 2023
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -bins used for direct contact on bulk storage of dry goods.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry placed onto sheet pans stored above fully cooked seafood/krab, other ready to eat food. Discussion with operator about repeat violations **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above soy sauce inside walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic with oil, 80F on cook line. Suggested to operator to keep fresh chopped garlic and oil separate if not wanting to use time/temperature control on cook line. Manager stated mixed 2 hours prior, moved to cooler to chill down. **Corrective Action Taken**
03A-02-5
Intermediate - Certified food manager unable to answer basic questions about allergens. -manager could not answer questions when asked after observing cross contamination with shellfish. provided list of major allergens, discussion with person in charge about cross contamination of fish and shellfish to ready to eat food.
53A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with container inside basin
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pork -cooke dumplings
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on cart next to bin of chicken
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -cook
13-03-4
Basic - Equipment in poor repair. -thin wood shelving with styrofoam containers
14-11-5
Basic - Floor soiled/has accumulation of debris. -cookline
36-73-4
Basic - Food contaminated by unsanitized equipment or utensil. -cook used scoop used from cookline on shrimp before using same scoop on vegetables. Advised to have different utensils for shellfish on topside of cooler
08B-19-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cook line, above 3 compartment sink
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -cook top surrounding wok -shelving above prep area- manager cleaned during inspection - corrected on site
23-03-4
Basic - Reuse of single-service or single-use articles. -reusing no 10 cans
25-32-4
Basic - Screen door in disrepair. Gap to outside
35B-13-4
Basic - Single-service articles stored on a soiled surface. -top shelving in prep/cook area
25-17-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -near back door
38-05-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. -mold like substance on top shelf of rack inside walk in
22-16-4
18
Jun 30, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry prepped on sheet pan stored above precooked seafood, pork, beef inside stand up freezer. Discussion with manager about requirements for raw food storage in vertical coolers/freezer **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork - From follow-up inspection 2023-06-30: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler, numerous items stored on floor - From follow-up inspection 2023-06-30: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -makeshift sleeping quarters inside food storage room - From follow-up inspection 2023-06-30: **Time Extended**
43-01-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-06-30: **Time Extended**
13-03-4
67
Jun 29, 2023
Routine - Food
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -large knife used for cutting raw chicken was rinsed off and placed back onto knife holder without being washed or sanitized. **Warning**
22-45-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry prepped on sheet pan stored above precooked seafood, pork, beef inside stand up freezer. Discussion with manager about requirements for raw food storage in vertical coolers/freezer **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored above buckets of soy sauce inside walk in cooler. **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings on floor next to storage rack containing dried noodles, soda, chest freezers containing food for establishment -inside side storage room near walk in cooler. Manager swept up. Advised operator of need to deep clean room. **Corrected On-Site** **Warning**
35A-04-4
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. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No cleaning agent provided in wash compartment of sink.
16-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler, numerous items stored on floor
08B-47-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -side storage room
38-07-4
Basic - Floor soiled/has accumulation of debris. -under fryers -side dry storage room
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. -makeshift sleeping quarters inside food storage room
43-01-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
35B-05-4
Basic - Interior of freezer in disrepair/has exposed insulation.
14-36-5
15
Jan 4, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
23
Aug 18, 2022
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut cabbage 60F, manager stated cut this morning. See stop sale **Warning** - From follow-up inspection 2022-08-18: Cooked chicken 40, 41, 43, 40F **Time Extended**
03D-06-5
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -bus tubs - From follow-up inspection 2022-08-18: **Time Extended**
14-15-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken, 72F at edge 105F in middle after 1.5 hours inside densely loaded deep plastic bin. Manager moved to cooler, advised to use shallow/sheet pans for rapid cooling. Cooked noodles 94F after 1.5 hrs at room temperature, time not adequate for product to meet 70F based on data, manager moved to cooler. Advised to ice bath, or use shallow pans for cooling. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
03D-01-5
High Priority - - From initial inspection : 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 chicken prepped on sheet pans stored above raw seafood inside stand up freezer **Repeat Violation** - From follow-up inspection 2022-08-18: Raw chicken prepped on sheet pans stored above cooked food in stand up freezer **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep, plastic bus tubs/bins used for cooling. -room temperature abuse during cooling **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2022-08-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. -one restroom out of order **Repeat Violation** - From follow-up inspection 2022-08-18: **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2022-08-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. -fryer oil - From follow-up inspection 2022-08-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2022-08-18: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2022-08-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage area - From follow-up inspection 2022-08-18: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets - From follow-up inspection 2022-08-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. **Repeat Violation** - From follow-up inspection 2022-08-18: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. - From follow-up inspection 2022-08-18: **Time Extended**
38-05-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -restroom - From follow-up inspection 2022-08-18: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - urinal not flushing/functioning properly. - From follow-up inspection 2022-08-18: **Time Extended**
32-23-4
26
Frequently Asked Questions
When was U China last inspected?
The most recent health inspection at U China on file is from Jan 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at U China?
Across the inspection record, “ready-to-eat” has been cited eight times, more than any other issue at U China.
How does U China compare to other restaurants in Daytona Beach?
U China most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has U China's inspection record improved over time?
Results have been roughly steady. Inspections at U China have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at U 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 U China inspected?
Based on the inspection history on file, U China is inspected around four times per year on average.
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