CHINA GARDEN

Name: CHINA GARDEN
Address: 209 KEY DEER BLVD, BIG PINE KEY, FL, 33043, US
Rating: 50.9

209 KEY DEER BLVD, BIG PINE KEY, FL 33043

License #5402439

🥡 Chinese ℹ️

50.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 22, 2026 · 2 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA GARDEN in BIG PINE KEY currently holds an InspectFL Health Score of 50.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 64 total violations — 15 critical, 25 major, 24 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 22, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CHINA GARDEN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[53A-03-7] Only one employee has food handler training up to date. Tang Ting Zheng 1/31/26 No proof of training of for other .food handlers Serve safe
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in refrigerator , cooked beef, cooked chicken in walk-in cooler is not date marked

Disposition: Met Inspection Standards
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[14-01-5] Bowl or other container with no handle used to dispense rice
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The lift lid cooler on cook line holding TCS foods is not cold holding @41F or below .
[08B-48-4] Employee preparing food in customer section of dining area.
[25-32-4] Reuse of single-service or single-use plastic bags . Observed used plastic bags stored inside of raw poultry boxes in the walk-in freezer . All single service used bags were discarded during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[14-06-4] Wood food-contact surface not properly sealed. Wood shelving over prep table holding food has peeling paint and is not sealed
[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.
[08A-05-6] Raw ground sausage stored over/not properly separated from ready-to-eat cooked chicken in the walk-in coolerrelocated under cooked beef
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding); Beef (47F - Cold Holding); Poultry (47F - Cold Holding) all TCS food was removed from the lift lid unit and relocated to the walk-in cooler to rapidly cool down and leafy greens (75F - Cold Holding);
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[14-14-4] Nonfood-grade basting brush used in food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.in the walk-in cooler cooked chicken, shrimp , pork not date marked

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense uncooked rice
[12B-02-4] Employee drink in a food preparation or other restricted area.
[40-06-5] Employee personal items cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-34-5] In dining room Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-38-4] Oil containers stored on floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner.shrimp thawing in standing water directly in triple sink. Shrimp was put into clean container and cold water is running to agitate the surface.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[08A-04-5] Raw animal food , raw chicken stored over or with unwashed produce, broccoli in walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked poultry sitting in container on cookline table 51F cook put chicken in walk-in cooler to cool .
[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.
[31A-07-4] Handwash sink missing in food preparation and cook line area. Non approved Existing plans show hand wash sink near cook line and mop sink. Only one handwash sink in the kitchen is installed in dish area. There is No handwash sink for food prep or in cookin area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Shelf installed over handwash sink interferes with access to sink
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked rice cooked noodles in lift lid cooler on cookline not date marked . Cooked chicken in walk-in cooler not date marked