CHINA CHEF RESTAURANT

Name: CHINA CHEF RESTAURANT
Address: 4042 N GOLDENROD RD, WINTER PARK, FL, 32792, US
Rating: 44.9

4042 N GOLDENROD RD, WINTER PARK, FL 32792

License #5803746

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

44.9 Grade F / 100

Failing Health Score

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Quick take

CHINA CHEF RESTAURANT in WINTER PARK currently holds an InspectFL Health Score of 44.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 66 total violations — 10 critical, 3 major, 53 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 included 4 critical violations, 1 major, and 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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: Inspection Completed - No Further Action
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked chicken in walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with grease at cook line Onions
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust around kitchen
[08B-12-5] Stored food not covered. Dumplings at reach in freezer
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around equipment at cook line Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
[22-12-5] Metal stem-type thermometer soiled.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked pork in reach in freezer
[16-03-4] Accumulation of debris inside warewashing machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers with no label at prep station
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at Chest freezer at cook line.
[08B-38-4] Food stored on floor. Sauces at cook line Onions next to dish area
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls inside rice and sugar containers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in cooler at cook line.
[14-11-5] Equipment in poor repair. Torn Gaskets in prep reach in cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken and pork in walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature at 3 compartment sink
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at cook line
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles at dining area and cook line
[46-04-4] Exit door locked. For reporting purposes only. Exit door blocked with board and boxes on floor
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep station
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked pork in nonfood grade bags in reach in freezer
[25-32-4] Reuse of single-service or single-use articles.
[29-08-4] Plumbing system in disrepair. Mop sink
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle Both reach in cooler at cook line Reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut cabbage in walk in cooler

Disposition: Call Back - Complied
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At Cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. Build up grease under cook line equipment
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
[14-11-5] Equipment in poor repair. Torn Gaskets in prep reach in cooler
[29-08-4] Plumbing system in disrepair. Mop sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.

Disposition: Warning Issued
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple bags in reach in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At Cook line
[14-11-5] Equipment in poor repair. Torn Gaskets in prep reach in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Make table raw chicken over ready to eat
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches underneath prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At prep table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
[29-08-4] Plumbing system in disrepair. Mop sink
[36-73-4] Floor soiled/has accumulation of debris. Build up grease under cook line equipment
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[46-04-4] Exit door locked. For reporting purposes only. Exit door blocked with board. Manager removed board and unlocked door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
[08B-38-4] Food stored on floor. Oil containers at cook line
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm chlorine. Operator will wash, rinse and sanitize in 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled

Community reaction

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Community pulse