CHINA ONE

Name: CHINA ONE
Address: 3841 US HWY 301 S, RIVERVIEW, FL, 33578, US
Rating: 33.8

3841 US HWY 301 S, RIVERVIEW, FL 33578

License #3917035

🥡 Chinese ℹ️

33.8 Grade F / 100

Failing Health Score

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Latest inspection

February 4, 2026 · 12 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 ONE in RIVERVIEW currently holds an InspectFL Health Score of 33.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 112 total violations — 24 critical, 13 major, 75 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 4, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

112

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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CHINA ONE 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in pork and used to scoop rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top off boxes of to go containers.
[08B-38-4] Food stored on floor. Container of chicken on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[08B-12-5] Stored food not covered. Multiple items in walk in cooler not covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour and sausage not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Rangoon in grocery bag in reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in pork and used to scoop rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top off boxes of to go containers.
[08B-38-4] Food stored on floor. Container of chicken on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[08B-12-5] Stored food not covered. Multiple items in walk in cooler not covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour and sausage not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Rangoon in grocery bag in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 45 F, cooked chicken 44 F, raw shrimp 44 F, raw chicken 44 F, in reach in prep cooler on cook line. Cooked rice 48 F, cooked chicken 51 F sitting on counter next to fryers. Employee states its been sitting out for 30 minutes and placed chicken in cooler. Discussed placing all items in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee eating prepping food with no hair restraint.
[08B-38-4] Food stored on floor. Container of chicken on floor in walk in cooler. Sauces on floor in kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in drink cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
[08B-12-5] Stored food not covered. Containers of flour not covered in dry storage. Multiple food items in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour not labeled in dry storage.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating then began prepping food without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked rice in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 76 F, chicken wing 70 F on counter. Employee states it was sitting on the counter for a hour and a half. Employee placed in reach in cooler at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 85 F on counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken pork and other food items not date marked in reach in cooler and walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in pork in walk in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
[08B-38-4] Food stored on floor. Container of ribs on floor in walk in cooler.
[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 handle in seasoning.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted on cook line.
[08B-12-5] Stored food not covered. In reach in cooler and walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat in grocery bags in chest freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cauliflower in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 54 F, chicken 44 F on counter, employee placed in reach in cooler.
[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. Sent to operator at time of inspection.
[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. For new hire, employee signed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items food items in walk in cooler not date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking food with no hair restraint.
[08B-38-4] Food stored on floor. Sauces on floor throughout kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection.
[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 handle in sugar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 50 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar not labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began prepping food without washing hands. Discussed proper hand washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 70 F, Egg roll 58 F on counter. Operator placed in reach in cooler.
[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. Sent to operator at time of inspection.
[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. Employee signed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with to go boxes, operator removed at time of inspection.
[08B-38-4] Food stored on floor. Potatoes on floor next to walk in cooler. Chicken on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer across from walk in cooler.
[25-32-4] Reuse of single-service or single-use articles. Cut gallon use in rice.
[08B-12-5] Stored food not covered. Mushrooms, pork, chicken, and broccoli in walk in cooler uncovered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked chicken in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from from fryers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under 3 Compartment Sink.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting ready to eat carrots with bare hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Food in grocery bag in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over cut leafy greans in reach in cooler, operator removed at time of inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 66 F on counter, operator placed in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, and egg rolls not date marked in reach in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler on cook line.
[08B-38-4] Food stored on floor. Soy sauce on floor throughout kitchen. Chicken on floor in walk in cooler.
[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.utensil handle in rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli prior to washing.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled across from walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator placed in sanitizer bucket at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of salt in dry storage not labeled.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions with bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut carrots and rice in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 75 F on counter, employee placed in reach in cooler at time of 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. Operator provided two food handler certifications.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.