China Express Griffin
Last inspected: Apr 13, 2026
52
Score
Across the available record, China Express Griffin has six inspections on file, the first dated 2024. Inspectors last stopped by on Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
When inspectors have written things up, “proper eating, tasting, drinking, or tobacco use” has been the most frequent reason, cited eight times.
That's lower than the typical Griffin restaurant, which scores around 85. The pattern in the record is worth a careful look.
6
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 13, 2026
Routine
2 critical violations. 7 minor violations. 5 corrected on site.
View 9 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods are not maintained at 135 degrees F or above.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
511-6-1.04(6)(f)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed container of food are being stored on the floor in kitchen and walk in cooler.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed employees use buckets of food items as seating in kitchen. Employees are not allowed to sit on buckets of food items for customers.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping towels are not placed into sanitizer solution in between uses.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed construction drill is used to attach mixer for food products. Mixer should be food grade and easy to clean and sanitize.
511-6-1.05(1)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. shelves in coolers, storage shelves, exteriors of cook equipment).
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors beneath equipment and along baseboards are not clean.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee personal items are improperly stored by single use cups for customers and above prep top cooler on shelf.
511-6-1.07(4)(b)
52
Oct 7, 2025
Routine
1 critical violation. 9 minor violations. 2 corrected on site.
View 10 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed toxic chemicals are improperly stored next to food items and single service items for customer.
511-6-1.07(6)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. shelves in walk in cooler, handles of 3-compartment sink).
511-6-1.05(7)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food handler is eating in the kitchen area.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed employee personal food is being stored throughout kitchen next to food items and paper products for customer. Employee food items are also stored above customer food in walk in cooler.
511-6-1.03(5)(k)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed improper cooling methods are being used for Time/Temperature Control for Safety (TCS) foods (ex. there is too much food product in bus tubs and a cooler in constant use is being used).
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food items are being stored on the floor in kitchen.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wet wiping towels with food debris are not being stored in sanitizer in between uses.
511-6-1.04(4)(m)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towel bucket is being stored on the floor.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles (ex. plastic bowls) are being stored in large bulk food containers.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed construction drill is used to attach mixer for food products. Mixer should be food grade and easy to clean and sanitize.
511-6-1.05(1)(a)
55
Apr 15, 2025
Routine
2 critical violations. 3 minor violations. 4 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food handlers do not wash hands after handling containers of raw chicken and then going to containers of cooked chicken.
511-6-1.03(5)(c)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food handler, with gloves on hands, sticks gloved hands in raw chicken to mix/knead raw chicken in marinade then rinses same gloved hands with water only at the 3-compartment sink then returns to cook line to cook the chicken.
511-6-1.03(5)(c)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed food handler uses bare hands to assist in transferring chicken that is cooked to pans for cooling and/or storage in walk in cooler.
511-6-1.04(4)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal food stored on top of bags of sugar, on prep tables near paper products for drinks and food, and on shelves above prep tables.
511-6-1.03(5)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles (ex. bowls) are being stored in large bulk food containers.
511-6-1.04(4)(k)
64
Oct 11, 2024
Routine
4 major violations. 5 minor violations. 3 corrected on site.
View 9 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed paper towels are not readily available in public restroom.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed written procedure for EPA registered disinfectant used for vomit/diarrheal events is not provided.
511-6-1.03(6)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee uses hand sink to store containers for personal food.
511-6-1.06(2)(o)
12D - washing fruits and vegetables
Inspector notes: Observed potatoes are not washed prior to being peeled.
511-6-1.04(4)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee is eating in the food prep and/or serving areas.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal drinks are being stored on shelf above prep top cooler and shelf above ice maker.
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed containers of food on the floor in walk in cooler.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towel bucket with sanitizer for cleaning towels is being stored on the floor.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops without handles (ex. plastic bowls) are being stored in large bulk food containers.
511-6-1.04(4)(k)
52
Apr 12, 2024
Followup
1 critical violation. 2 major violations. 3 minor violations. 5 corrected on site.
View 6 violations
5-1B - proper reheating procedures for hot holding
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods are not reheated correctly to 165 degrees F before being placed on the steam table. (ex. Lo mein is pulled from the walk-in cooler at 37 degrees F. Lo mein is reheated at the wok and placed at the steam table for service. Lo mein is only at 123 degrees F. Food handler is instructed to pull from steam table and reheat to 165 degrees F. Lo mein is placed back in wok and only gets to 147 degrees F before once again being placed onto steam table. Food handler is instructed to pull the product again and it finally makes the temperature of 165 degrees F. Reheating is thoroughly explained to the Person in Charge.
511-6-1.04(5)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed equipment and utensils for food are not washed, rinsed, and sanitized correctly at the 3-compartment sink. Equipment is rinsed with water only or soap is used but no sanitizer.
511-6-1.05(7)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee uses hand sink to rinse tongs that are to be placed at steam table for food.
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee eating food in prep and/or serving areas of the kitchen.
511-6-1.03(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal food and drinks improperly stored next to customer food.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed containers of uncovered food in the walk in cooler and in the kitchen.
511-6-1.04(4)(c)
61
Feb 27, 2024
Routine
3 critical violations. 1 major violation. 9 minor violations. 4 corrected on site.
View 13 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below. (see *)
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods that are being held under hot holding are not maintained at 135 degrees F or above.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed TCS foods are not cooling adequately for safety.
511-6-1.04(6)(d)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed cold water is not readily available at hand sink by rear door.
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed open employee food present above customer food in kitchen.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed uncovered food in the walk in cooler and open bags of food in dry storage.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed containers of white powders are not labeled with common name.
511-6-1.04(4)(d)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed containers of food are being stored on the floor in kitchen and walk in cooler.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels wet with food debris are not being stored in sanitizer in between uses.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
Inspector notes: Observed scoop without handle being stored in container of potatoes.
511-6-1.04(4)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed knife is being stored between the unsanitary crevice of prep top cooler and prep table.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed prep top cooler and cooler does not maintain temperatures of 41 degrees F or below.
511-6-1.05(6)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee personal items stored throughout kitchen above and with customer food.
511-6-1.07(4)(b)
37
Frequently Asked Questions
When was China Express Griffin last inspected?
The most recent health inspection at China Express Griffin on file is from Apr 13, 2026. The public record contains six inspections in total.
What is the most common violation at China Express Griffin?
Across the inspection record, “proper eating, tasting, drinking, or tobacco use” has been cited eight times, more than any other issue at China Express Griffin.
How does China Express Griffin compare to other restaurants in Griffin?
China Express Griffin most recently scored 52 out of 100, which is lower than the Griffin average of 85.
Has China Express Griffin's inspection record improved over time?
Results have been roughly steady. Inspections at China Express Griffin have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China Express Griffin 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 China Express Griffin inspected?
Based on the inspection history on file, China Express Griffin is inspected around three times per year on average.
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