CHINA TASTE

Name: CHINA TASTE
Address: 4335 S HWY 27 STE A6, CLERMONT, FL, 34711, US
Rating: 86.6

4335 S HWY 27 STE A6, CLERMONT, FL 34711

License #4502226

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

86.6 Grade B / 100

Solid Health Score

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Quick take

CHINA TASTE in CLERMONT currently holds an InspectFL Health Score of 86.6 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 December 31, 2025. Across those visits, inspectors documented 31 total violations — 5 critical, 7 major, 19 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.

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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 December 31, 2025 shows 8 observation rows: 2 critical, 2 major, and 4 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.

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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: Call Back - Complied
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, cooked pork and chicken in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line
[33-34-4] Storage area not maintained clean and organized. -entry to kitchen
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink
[14-31-5] Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door open during inspection, front door isnt self closing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on cook line -raw shrimp over cooked noodles in walk in cooler Operator placed ready to eat food behind raw food on cook line and placed shrimp on bottom shelf below ready to eat food in walk in cooler
[08B-12-5] Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, cooked pork and chicken in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line
[14-01-5] Bowl or other container with no handle used to dispense food. -flour container in dry storage, operator removed
[25-32-4] Reuse of single-service or single-use articles. -cooked chicken placed in cardboard box vegetables came in, educated operator, operator placed in clean container
[33-34-4] Storage area not maintained clean and organized. -entry to kitchen
[36-27-5] Wall soiled with heavy accumulated grease, food debris, and/or dust throughout the kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door open during inspection, front door isnt self closing
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack by back door -gaskets and sides of all reach in freezers in kitchen are heavily soiled -exterior of rice and flour containers are heavily soiled -exterior of rice cookers are encrusted -top back, exterior sides and interior of fryer cabinets are heavily soiled -filters on hood suppression system
[25-06-4] Single-service articles not stored inverted or protected from contamination. -take out containers above make table line, operator inverted
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior upright reach in freezers in kitchen -cutting boards on cook line
[36-24-5] Hole in or other damage to wall in dry storage/mop sink room
[08B-38-4] Food stored on floor. -container of bbq ribs in kitchen, operator placed on table
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[08B-12-5] Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered
[31A-11-4] Handwash sink used for purposes other than handwashing. -bags and paper kept in front hand sink and kitchen hand sink
[14-31-5] Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of clear liquid on front counter
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet and sour sauce (92F - Hot Holding), held less than four hours per operator. Advised operator to rapid reheat to 165F -cooked chicken (106F - Hot Holding), cook line, held less than four hours per operator. Recommended operator use Time as a Public Health Control.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on cook line -raw shrimp over cooked noodles in walk in cooler Operator placed ready to eat food behind raw food on cook line and placed shrimp on bottom shelf below ready to eat food in walk in cooler
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -cooking utensil stored on egg crate on cook line, operator removed
[14-45-4] Cardboard used to line nonfood-contact shelves. -shelf under prep table in kitchen

Community reaction

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