APOLLO BEACH CHINA 1 INC

Name: APOLLO BEACH CHINA 1 INC
Address: 5066 N US HWY 41, APOLLO BEACH, FL, 33572, US
Rating: 54.7

5066 N US HWY 41, APOLLO BEACH, FL 33572

License #3917883

🥡 Chinese ℹ️

54.7 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

APOLLO BEACH CHINA 1 INC in APOLLO BEACH currently holds an InspectFL Health Score of 54.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 65 total violations — 16 critical, 13 major, 36 minor.

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The latest inspection on April 13, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Would you eat here?

APOLLO BEACH CHINA 1 INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, employee removed at time of inspection.
[08B-38-4] Food stored on floor. Sauce on floor on cook line, employee removed at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of chest freezer soiled.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink near register.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, manager removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 64 F, raw bean sprout 65 F sitting out on counter. Manager states it was there for 1 hour. Manager placed items in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Rice container lid soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pot in hand wash sink next to back door, manager removed at time of inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small cutting board.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above 3 compartment sink.
[08B-38-4] Food stored on floor. Pork and on on floor, operator removed pork at time of inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction near register.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator placed in sanitizer bucket at time of inspection.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching lettuce with bare hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat in grocery bag in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked pork in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 73 F, chicken 69 F, pork 48 F- retemp 43 F, chicken 45 F- retemp 42F on counter and in reach in cooler. Operator placed in the cooler and on ice at time of inspection.
[11-27-4] 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. Sent to operator at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, and other items not date marked in reach in cooler near fryers.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Operator replaced cutting board at time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table. Operator removed at time of inspection.
[08B-38-4] Food stored on floor. Sauce and oil on floor throughout kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice in dry storage, operator removed at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door handle soiled.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer next to walk in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 F on counter, operator placed in reach in cooler. Rice 44 F in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 114 F on counter, operator began to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Operator replaced cutting board at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up sanitizer bucket.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in reach in cooler not date marked. Rice and chicken in walk in cooler not date marked.