CHINA II

Name: CHINA II
Address: 5228 W SR 46, SANFORD, FL, 32771, US
Rating: 16.1

5228 W SR 46, SANFORD, FL 32771

License #6903717

🥡 Chinese ℹ️

16.1 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 16 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA II in SANFORD currently holds an InspectFL Health Score of 16.1 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 September 9, 2026. Across those visits, inspectors documented 87 total violations — 19 critical, 11 major, 57 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 9, 2026 shows 16 observation rows: 2 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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

F record

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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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[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. -raw chicken over raw beef in stand-up reach-in freezer, operator reorganized
[14-01-5] Bowl or other container with no handle used to dispense food. -bowls stored in dry goods containers, operator removed
[14-05-4] Cardboard used to line food-contact shelves. -cardboard lining rice pot shelf
[08B-47-4] Food not stored at least 6 inches off of the floor. -oil jugs
[14-71-4] Duct tape used to repair nonfood-contact surface. -lid of rice pot
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths on prep tables throughout the kitchen
[25-32-4] Reuse of single-service or single-use articles. -plastic jugs cut into scoops -aluminum cans
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling to left of hood
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall above triple sink
[14-31-5] Nonfood-grade bags used in direct contact with food. -won tons in white chest freezer, operator removed
[22-02-4] Food-contact surface soiled with food debris. -inside lid of roll-top reach-in cooler -multiple white cutting boards stained
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -multiple ceiling tiles showing apparent water damage
[36-17-5] Floor tiles missing and/or in disrepair. -in rear area of kitchen
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -hood filters over cooking equipment have an accumulation of grease and food debris -shelf underneath rice pot

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. -wall underneath/behind woks
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair throughout the kitchen.
[25-32-4] Reuse of single-service or single-use articles. -multiple jugs cut into scoops
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -handwash sink next to triple sink, operator cleared clogged drain
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employees washed and rinsed multiple food contact surfaces and failed to sanitize
[08A-04-5] Raw animal food stored over or with unwashed produce. -walk-in cooler: raw beef stored over case of eggplant, operator reorganized walk-in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shrimp stored above open can of oyster sauce operator reorganized walk-in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. -3 live roaches on handwash sink next to triple sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 60F and raw chicken 51F, per operator stored in triple sink less than 1 hour, employee relocated to walk-in cooler to rapidly cool
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried chicken 110F, per operator stored in fryer basket less than 30 minutes, operator relocated to reach-in cooler to rapidly cool
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee rinsed his hands in triple sink

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -multiple ceiling tiles with apparent water damage
[35A-03-4] Dead roaches on premises. -1 dead roach on floor behind rice cooker -1 dead roach on floor underneath wok
[36-17-5] Floor tiles missing and/or in disrepair. -multiple broken tiles throughout kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket of cut carrots stored on the floor in the walk-in cooler
[36-24-5] Hole in or other damage to wall. -hole in wall along baseboards behind rice cooker
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry food containers have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler shelves have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris.
[25-32-4] Reuse of single-service or single-use articles. -plastic jug cut into scoop
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks in front service area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on tables throughout the kitchen
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees began food preparation tasks without first washing their hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored over cooked pork in stand-up white freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored above sauce buckets and raw shrimp stored above open can of oyster sauce
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 76F, per operator stored on shelf next to fryers less than 1 hour, operator relocated to reach-in cooler to rapidly cool
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside lid of roll-top reach-in cooler has a significant accumulation of grease and food debris -cutting board stored on top of faucet at triple sink is stained
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store stainless steel pot, operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in unisex employee bathroom, operator installed paper towels -handwash sink in kitchen, operator installed paper towels
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken, per operator cooked on Wednesday, 10/2/2024 lacking date marking