China One
Last inspected: Apr 27, 2026
78
Score
The health department has logged six inspections at China One, the earliest from 2024. The newest entry in the record is dated Apr 27, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “food separated and protected” is the issue that surfaces most often, recorded four times.
That's lower than the typical Lincolnton restaurant, which scores around 92. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 27, 2026
Routine
1 critical violation. 2 minor violations.
View 3 violations
4-1A - food separated and protected
Inspector notes: Observed raw chicken stored above other raw meats, eggs above vegetables in WIC CA: ensure raw food is stored as follows; fish above beef above eggs and chicken above veggies and sauces
511-6-1.04(4)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed mops stored on floor, ground outside CA: ensure mops are stored hanging or handle down
511-6-1.07(5)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed mops stored on floor, ground outside CA: ensure mops are stored hanging or handle down
511-6-1.07(5)(f)
78
Dec 8, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken in prep cooler, WIC, stored above other raw meat, RTE food CA: ENSURE food is stored according to cook temp COS: food rearranged
511-6-1.04(4)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed significant clutter around back door, broken equipment, dirty mops on floor CA: ensure clutter is removed, mops stored hanging
511-6-1.07(5)(n)
82
Jun 25, 2025
Routine
2 major violations. 5 minor violations. 4 corrected on site.
View 7 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed items blocking hand sink COS: items removed CA: ensure hand sink stays empty AT ALL TIMES
511-6-1.06(2)(l)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed food in RIC, WIC stored uncovered COS: clingwrap put on all containers of food CA: ensure all food stays covered ALWAYS
14A - in-use utensils: properly stored
Inspector notes: Observed cups, bowls used as scoops in dry goods CA: only scoops with handles can be used! handles must be stored ABOVE food!!
511-6-1.04(4)(k)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw beef thawing in standing water COS: moved to WIC to thaw CA: only approved thawing methods are as follows - in microwave on defrost - in cooler at or below 41f - under RUNNING cold water - as a part of the cooking process
511-6-1.04(6)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed RIC in front of kitchen temping at about 50f COS: food moved to walk in cooler CA: DO NOT use cooler until it is repaired or replaced, temping at or blow 41f
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed mop head on floor CA: ensure mop heads are hung to air dry
511-6-1.07(5)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed unused/broken equipment in kitchen CA: discard all unused equipment
511-6-1.07(5)(n)
64
Apr 3, 2025
Followup
1 minor violation.
View 1 violation
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed employee drinks with no lids/straw on prep line CA: ensure employee drinks are either kept/used in designated areas; or when in prep areas, drinks must have lid and straw
511-6-1.03(5)(k)
95
Mar 31, 2025
Routine
2 critical violations. 3 major violations. 11 minor violations. 5 corrected on site.
View 16 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed food in cooler prepared day before temping very high. Some food in cooler had been prepped recently COS: food overnight was discarded, food prepped day of was moved to new cooler CA: ensure all foods are kept either 41f or below or 135f or above
511-6-1.04(6)(f)
4-1A - food separated and protected
Inspector notes: Observed food stored not according to cook temperature in WIC; raw protein above RTE food, raw chicken above raw beef CA: Store food according to cook temperature to avoid contamination. PIC left with storage order paper
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed cooler with all foods temping ~60f CA: remove/repair cooler ASAP
511-6-1.05(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed blocked handwashing sink COS: removed items from sink CA: NEVER block handwashing sink
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed grill tops, clean dishes with buildup and good debris CA: wash/rinse/sanitize all dishes effectively; clean cook surfaces often
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed food in upright cooler and WIC uncovered COS: PIC covered all containers with cling wrap CA: cover ALL food in storage
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed food in large containers with no label for common name CA: ensure all containers have names for food
511-6-1.04(7)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed many instances of food contamination that need to be addressed - One scoop used for many different raw proteins in prep area - Items stored on floor in many areas/dry storage - Cutting boards scored, needing to be replaced, unable to clean - 3 comp sink used for handwashing, dishes not properly sanitized - canned food stored in cans after opening them CA: PIC and employees must be conscious of food contamination - food cannot be stored on floor - cutting boards must be replaced - different scoops must be used for scooping different raw meats, and for different allergens - 3 comp sink must ONLY be used for washing dishes. All dishes must be washed, rinsed, and sanitized - food in cans MUST be placed in new containers once can is opened
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths stored on prep surfaces CA: wiping cloths MUST be stored in sanitizer buckets, with sanitizer solution in them COS: rags moved to sanitizer bucket
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed knives stored between prep units COS: knives moved to be stored on prep surface CA: knives must be stored in the open, not between units
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed dishes stacked wet CA: dished must be allowed to air dry properly before stacking
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed many surfaces; prep area, sides of equipment, hood vents, with significant debris, buildup CA: clean all equipment/prep surfaces effectively and often
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors, walls, ceiling with substantial buildup CA: clean ALL surfaces in restaurant
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed mops stored not hanging, head down, as not to dry CA: store mops handle down to dry properly
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee items in non-designated areas CA: ensure area is designated for employee items
18 - insects, rodents, and animals not present
Inspector notes: Observed doors not sealed, left open, holes in walls, ceilings, dimly lit and unable to different food debris and pest contamination in dry storage CA: repair structural issues, install coving in ceiling, and ensure doors form proper seals and stay CLOSED
32
Feb 26, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
10D - food properly labeled; original container
Inspector notes: Observed food items in the walk-in-cooler and reach-in-coolers with no label of the common name of the food held. Includes some sauces being held in cans labeled "Soy Sauce". C/a Label the items with the common name of the food. For food items label the area the container sits
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed ham being thawed in the "Wash" section of the 3 compartment sink. C/a Items were moved to the meat prep sink.
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelving of grates throughout kitchen with significant food debris on them. C/a Clean all shelving ASAP. CFSM says they will be replaced
86
Frequently Asked Questions
When was China One last inspected?
The most recent health inspection at China One on file is from Apr 27, 2026. The public record contains six inspections in total.
What is the most common violation at China One?
Across the inspection record, “food separated and protected” has been cited four times, more than any other issue at China One.
How does China One compare to other restaurants in Lincolnton?
China One most recently scored 78 out of 100, which is lower than the Lincolnton average of 92.
Has China One's inspection record improved over time?
Yes. Recent inspections at China One have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at China One means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China One inspected?
Based on the inspection history on file, China One is inspected around three times per year on average.
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