CHINA GATE

Name: CHINA GATE
Address: 11336 RIDGE RD, NEW PORT RICHEY, FL, 34654, US
Rating: 69.1

11336 RIDGE RD, NEW PORT RICHEY, FL 34654

License #6102835

🥡 Chinese ℹ️

69.1 Grade F / 100

Failing Health Score

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Latest inspection

May 29, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA GATE in NEW PORT RICHEY currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 29, 2026. Across those visits, inspectors documented 42 total violations — 16 critical, 11 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 28, 2025

The latest inspection on May 29, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA GATE 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.

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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: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. Wiping cloth used to cover fresh cut broccoli. Operator removed cloth
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
[08B-38-4] Food stored on floor. Fryer oil x2 stored on the floor. Operator moved the oil a minimum of 6" off the floor
[25-32-4] Reuse of single-service or single-use articles. Plastic jug cut into a scoop. Operator discarded jug
[08B-12-5] Stored food not covered. Multiple raw vegetables cut and prepped not covered in walk in cooler. Operator covered vegetables during inspection
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooked at 11:00am did not reach temperature of 70 with in 2 hours 2:30pm. Operator placed in walk 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. Chicken cooked yesterday in reach in cooler not date marked. Operator dated chicken during inspection.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Operator using bare had to touch bowl with raw chicken in it, no handle. Bowl is reused, possible cross contamination. Operator washed bowldiscussed using scoop with handle
[08B-38-4] Food stored on floor. Bucket of marinating chicken on floor by prep table
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At wok table, and on prep table , discussed keeping towels in bucket with sanitizer. Used Google translator . Operator set up bucket and put towels in.
[08B-27-4] Food placed in soiled container/equipment. Cooked chicken in cardboard box, moved to bus tub
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In vert freezer- raw chicken over beef, in walk in cooler raw chicken over sauce and raw beef, operator moved all chicken to bottom
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on hinge of 3 door lift top cooler on cook line
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings behind chest freezer next to 3 compartment sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter on prep table cook line-cut cabbage (73F - Cold Holding)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink, did not dry them, went back to cook line. Discussed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
[31A-09-4] Handwash sink not accessible for employee use at all times. Large metal bowl and plastic container in hand wash sink by 3 compartment sink
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.