CHINA GOURMET

Name: CHINA GOURMET
Address: 15275 COLLIER BLVD #209, NAPLES, FL, 34119, US
Rating: 77.4

15275 COLLIER BLVD #209, NAPLES, FL 34119

License #2102635

🥡 Chinese ℹ️

77.4 Grade C / 100

Mixed Health Record

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Latest inspection

November 3, 2025 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA GOURMET in NAPLES currently holds an InspectFL Health Score of 77.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on November 3, 2025. Across those visits, inspectors documented 41 total violations — 10 critical, 6 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 3, 2025 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA GOURMET has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has a gap.
[36-73-4] Floor soiled/has accumulation of debris. Floor areas between and behind equipment have accumulated grease and debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove and wok areas have accumulated grease and debris. Hood area has accumulated grease and debris.
[41-17-4] Spray bottle containing toxic substance not labeled. In unisex restroom, observed unlabeled chemical spray bottle

Disposition: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. Linen rag used as moisture barrier for rice in cooked rice hot holding unit. Advised operator to remove and discontinue practice.
[12B-02-4] Employee eating in a food preparation or other restricted area. Open can of soda and several used water bottles found throughout kitchen on food prep surfaces and in walk in cooler. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several plastic containers, stacked after washing, withholding moisture and not air dried.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[08B-38-4] Food stored on floor. Found in walk in freezer, multiple food items stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[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. Found in multiple dry storage containers, handle in contact with food.
[08B-54-4] Uncovered food stored near sink exposed to splash. Pot of food next to hand wash sink, risk of splash exposure. Operator moved pot to safer location.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees entered from back door and began handling clean utensils and food contact surfaces in kitchen, no hand wash. Ordered employees to wash hands and clean equipment prior to continuing work.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Advised manager to relay to employees to wash hands prior to glove placement.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee standing on food contact surface(prep table) to gain height to reach paper towels on top of walk in cooler. Employee did not wash and sanitize table after. Advised employee and manager to not use table until surface properly cleaned and sanitized.
[14-31-5] Nonfood-grade paper barrier used in direct contact with food. Operator found to be using to go menus as an absorption surface for fried chicken. Observed 8 sheets pans on cooling rack. Advised operator to cease using to go menus and to only use food grade materials only for absorbing excess oil off of ready to eat food.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, raw pork, removed from original packaging, stored with raw frozen chicken, also removed from original commercial packaging.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised to use hand wash sink for hand wash only.
[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 in walk in cooler prepared 2 days prior, not date marked. Advised operator to place proper labeling, operator acknowledged and placed proper date marking.