CHINA HOUSE

Name: CHINA HOUSE
Address: 184 MARION OAKS BLVD 2D, OCALA, FL, 34473, US
Rating: 86.4

184 MARION OAKS BLVD 2D, OCALA, FL 34473

License #5202238

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

86.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHINA HOUSE in OCALA currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 13 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.

Read latest inspection ↓ Open 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 February 25, 2026 shows 11 observation rows: 4 critical, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of make table at cookline: spring roll (68F - Cold Holding for 1.5 hours) discussed Time as a Public Health Control (TPHC) and emailed DBPR forms.
[14-01-5] Bowl or other container with no handle used to dispense food. One bowl in thick sauce. Removed during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl on shelf over triple sink not inverted.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen touching the back door then placed bin of chicken in cooler without washing hands.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One at triple sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several metal pans on clean dish shelf stacked together wet.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: bags of raw pork on shelf over bags of cooked pork.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at 109F on cookline. Operator refreshed then 155F.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cooking chicken with hand on shirt continued to pick up tongs without washing hands.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over customer food in reach in cooler. Operator moved all to bottom shelf.

Community reaction

What do locals think?

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

Community pulse