CHINA KITCHEN

Name: CHINA KITCHEN
Address: 7985 STATE RD 50 STE D 300, GROVELAND, FL, 34736, US
Rating: 38.7

7985 STATE RD 50 STE D 300, GROVELAND, FL 34736

License #4508371

🥡 Chinese ℹ️

38.7 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 15 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

CHINA KITCHEN in GROVELAND currently holds an InspectFL Health Score of 38.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 85 total violations — 17 critical, 21 major, 47 minor.

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The latest inspection on May 20, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

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Inspector notes

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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.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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. -reach in cooler on cook line, ambient temperature 57f
[35A-03-4] Dead roaches on premises. -several under dry storage rack, operator cleaned and sanitized
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line, operator removed
[36-62-4] Lights not functioning under hood suppression system
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on reach in coolers
[08B-54-4] Uncovered food stored near sink exposed to splash. -rice near hand sink in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and mushrooms over cooked pork and and sauces in walk in cooler, operator moved unwashed all together
[02D-01-5] Working containers of food removed from original container not identified by common name. -msg container
[08B-27-4] Food placed in soiled container/equipment. -bagged cooked pork and chicken stored on inverted egg crates in walk in cooler, operator removed crates
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -cooling chicken on sheet pans lined with menu for draining
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu (52F - Cold Holding); rice noodles (51F - Cold Holding); cut cabbage (48F - Cold Holding), reach in cooler on cook line, less than four hours per operator. Moved to walk in cooler for quick chill Cabbage 43F Rice noodles 47F Tofu 50F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler on cook line
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork in walk in freeer
[41-17-4] Spray bottle containing toxic substance not labeled. -by triple sink and cook line

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -in rice cooker.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee cooking food wearing a bracelet.
[08B-38-4] Food stored on floor. -sauce in walk in cooler and boxes of chicken in walk in freezer. Operator relocated.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -general tso chicken and sweet and sour chicken in front reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on front reach in cooler
[36-62-4] Several Lights not functioning under hood suppression system.
[08B-12-5] Stored food not covered. -multiple items in walk in cooler. Operator covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry
[02D-01-5] Working containers of food removed from original container not identified by common name. -Monosodium glutamate in kitchen
[01B-01-4] Dented/rusted cans present. See stop sale. -bean sauce, soy sauce, oyster sauce
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee helped customers at front counter, returned to food prep on line with no hand wash.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -2 expired CFM
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on front make table -can opener
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -roast pork, general tso chicken in walk in cooler
[41-17-4] Spray bottle containing toxic substance not labeled in dish area. Operator labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by dish machine. Two other hand wash sinks in kitchen.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense dry rice and cooked rice.
[08B-38-4] Food stored on floor. Noodles in walk in cooler. Oil by three compartment sink. Food sauces in floor area.
[36-62-4] Four Lights out under the hood suppression system.
[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. Monsodium glutamate.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. Salamander and upright oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of walk in cooler doors are soiled. Side of walk in freezer is soiled. Gaskets soiled throughout the establishment. Hood filters are soiled under the hood suppression system.
[08B-12-5] Stored food not covered. Onions in walk in cooler. Noodles in walk in cooler.
[14-55-4] Uncleanable knife block in use to store knives.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed peppers stored over cooked pork in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name.Monsodium glutamate in kitchen.
[08B-27-4] Cooked chicken and cooked shrimp stored in containers placed on top of egg crates in walk in cooler.
[01B-01-4] Dented cans present.Oyster sauce can is heavily dented on the seam. See stop sale.
[12A-07-5] Employee failed to wash hands before starting to initiate a task working with food. Cook.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork,50 f held less than four hours stated operator and transferred to walk in cooler for a quick chill.After .5 hour 28 degrees f
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[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.Copy provided to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Handles in the interior of the rice cookers are soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by equipment
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips.
[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.