CHINA NO 1

Name: CHINA NO 1
Address: 4519 N PINE HILLS RD, ORLANDO, FL, 32808, US
Rating: 0

4519 N PINE HILLS RD, ORLANDO, FL 32808

License #5811389

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 14 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 NO 1 in ORLANDO currently holds an InspectFL Health Score of 0 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 October 7, 2026. Across those visits, inspectors documented 133 total violations — 8 critical, 19 major, 106 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 7, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

133

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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CHINA NO 1 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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw protiens behind prepped vegetables in sandwich top reach in cooler
[14-11-5] Equipment in poor repair. Gaskets on sandwich top reach in cooler
[21-23-4] Establishment using metal scubber on cleaned and sanitized, or in-use food-contact surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On both hand sinks in kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hallway
[08B-38-4] Food stored on floor. Oil next to fryer
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris in kitchen
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[41-17-4] Spray bottle containing pink toxic substance not labeled in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggrolls
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Cracked lid for rice storage container
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Cornstarch container in kitchen

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in sugar bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles.reach in cooler across from fryer -both cook line coolers
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple ceiling tiles in dish washing area
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. -cook line cooler seals torn
[36-73-4] Floor soiled/has accumulation of debris. -under and behind fryers -under mop sink
[08B-38-4] Food stored on floor. -oil jug on floor in kitchen
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
[32-16-5] Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -both cook line coolers
[25-32-4] Reuse of single-service or single-use articles. -jug cut and used as scoop
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -raw chicken thawed in standing water
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet cloth on prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar bins not labeled
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[14-31-5] Nonfood-grade bags used in direct contact with food. -items in reach in freezer
[31B-03-4] No soap provided at handwash sink. -hand wash sink at front counter

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility
[36-03-4] Cove molding at floor/wall juncture broken/missing. At exit of kitchen near triple sink and in corridor.
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[14-69-4] Ice buildup in reach-in freezer. Chest freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice cooker
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster via email
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook lin. Wok, rice cooker, fryer. Small table located between make tables Exterior of large ingredients bins Large prep table shelves Shelves over cook line.
[33-16-4] Open dumpster lid. Staff closed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line Reach in coolers and freezers
[25-32-4] Reuse of single-service or single-use articles. Jug cut for use as a scoop.
[25-17-4] Single-service articles stored on a soiled surface. Togo containers on cook line. Both marketables
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
[29-11-4] Water leaking from pipe. Located behind the wok.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spoon for rice. Dicer Grinder Interior of rice cooker Management added spoon to wash.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door of make table on cook line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Near triple sink. Near triple sink In dry storage area
[36-03-4] Cove molding at floor/wall juncture broken/missing. At exit to kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water for employees on prep table next to pork being prepared. Staff discarded bottles.
[14-11-5] Equipment in poor repair. Torn gasket on reach in cooler.
[08B-38-4] Food stored on floor. Oil located under the grill Box of in use noodles in dry storage area. Manager picked up items off of the floor.
[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. Scoop in large bin of flour.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Vegetables thawing on top of reach in freezer at room temperature.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On counter of make table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable egg rolls (48F - Cold Holding); chicken (48F). In cooler less than 4 hours in the 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. Pork in reach in freezer.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
[36-36-4] Ceiling tile missing. Missing has cardboard with leaks
[36-03-4] Cove molding at floor/wall juncture broken/missing. Throughout establishment
[35A-03-4] Dead roaches on premises. 60 lining the perimeter of the kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup.
[36-22-4] Floor area(s) covered with standing water. Dry storage area.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment throughout establishment
[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.tongs inside chicken
[36-62-4] Light not functioning. In kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork egg rolls (50F - Cold Holding). In cooler less than 4 hours. pork egg rolls (50F - Cold Holding); pork (50F - Cold Holding); chicken (49F - Cold Holding) in both make tables on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Manager went to buy soap

Disposition: Met Inspection Standards
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. general chicken (70F - Hot Holding); provided time control. Less than 4 hours.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Make table on cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. Pork ribs , staff picked up.
[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. Scoop sugar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves , reach in and freezers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-use articles. Number 10 can used to store sauce. Manager placed in a metal bowl.
[25-17-4] Single-service articles stored on a soiled surface. Cook line to go box on top of make table
[33-31-5] Unnecessary items/unused equipment on the premises. Old fryer in restroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw chicken (47F - Cold Holding); ; less than 4 hours. Provided time control.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Signed at inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.