China Garden

What the inspector found on Oct. 26, 2026

• High Priority Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw beef with bare hands and then handling cooked noodles in stored container in flip top reach in cooler with same bare hands to place in wok to cook without washing hands
• High Priority Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over cooked uncovered pork in walk in cooler on shelf. Raw prep chicken stored over unwashed produce in walk in cooler on shelf. Manager properly stored all items Fixed during the inspection.
• High Priority Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Crack liquid raw shell eggs (71F - Cold Holding), stored sitting in container on cook line and place there approximately 30 mins ago. Discussed placing on Time and paperwork completed during inspection Fixed during the inspection.
• High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (74F - Cold Holding), stored sitting out at prep make table in kitchen for approximately 1 hr. Discussed placing on Time and paperwork completed during inspection Fixed during the inspection.
• High Priority Toxic substance/chemical improperly stored. Dish soap stored next to microwave under prep table and near sauces. Employee removed Fixed during the inspection.
• High Priority Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at spigot with attached hose at far end of right side cook line and bib under three compartment sink
• Intermediate Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink
• Intermediate Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with stored dry foods on floor grate in front. Moved by manager. Fixed during the inspection. Repeat violation.
• Intermediate Handwash sink used for purposes other than handwashing. Lid stored in hand wash sink in kitchen. Moved by manager. Fixed during the inspection.
• Basic Bowl or other container with no handle used to dispense food. Bowl with no handle stored in flour container Repeat violation.
• Basic Buildup of food debris/soil residue on equipment door handles. Exterior microwave handle soiled underneath
• Basic Cardboard used to line food-contact shelves. Card board used under prep table Repeat violation.
• Basic Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling titles in kitchen area Repeat violation.
• Basic Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen and dining area with water damages Repeat violation.
• Basic Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table
• Basic Employee with no hair restraint while engaging in food preparation. Employee preparing food with kitchen with no hair restraint
• Basic Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator using steel scrubby to clean while in use with food contact surface. These materials may not be used on in-use food-contact surfaces because the food-contact surfaces are not in the process of being washed, rinsed, and sanitized
• Basic No handwashing sign provided at a hand sink used by food employees. At hand wash sink in kitchen. Provided hand wash sign handout Fixed during the inspection.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler with dust build up Hood filter with grease build up Reach in freezer gasket soiled Repeat violation.
• Basic Outer openings not protected with self-closing doors. Back kitchen door not self closing
• Basic Stored food not covered. Multiple foods uncovered in walk in cooler
• Basic Time/temperature control for safety food thawed in an improper manner. Peas and carrots mixes stored thawing at 47F at three compartment at room temperature temperature. Krab stored thawing on speed rack at 42F in kitchen. Manager place all items in walk in cooler Fixed during the inspection. Repeat violation.
• Basic Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line with dust build up
• Basic Wet wiping cloths stored in detergent and sanitizer mixed together. In green sanitizer bucket at cashier area. Employee remade solution properly Repeat violation.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.