CHINA TASTE

Name: CHINA TASTE
Address: 4335 S HWY 27 STE A6, CLERMONT, FL, 34711, US
Rating: 4.6

4335 S HWY 27 STE A6, CLERMONT, FL 34711

License #4502226

🥡 Chinese ℹ️

4.6 Grade F / 100

Failing Health Score

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Latest inspection

June 30, 2026 · 25 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHINA TASTE in CLERMONT currently holds an InspectFL Health Score of 4.6 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 June 30, 2026. Across those visits, inspectors documented 132 total violations — 27 critical, 20 major, 85 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 30, 2026 shows 25 observation rows: 3 critical, 2 major, and 20 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

132

Coverage note

Inspector notes linked where available

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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
[32-05-4] Bathroom door lock is in disrepair. Customers unable to open from the inside
[14-01-5] Bowl or other container with no handle used to dispense food. -rice, sugar and flour containers, operator removed
[14-45-4] Cardboard used to line nonfood-contact shelves.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -pork blood in walk in cooler, operator moved to bottom
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone above make table on cook line, operator removed.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[36-73-4] Floor soiled/has accumulation of debris. -throughout the establishment
[08B-47-4] Food not stored at least 6 inches off of the floor. a¿¿bucket of cut vegetables in walk in cooler -bag of flour in kitchen
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Operator discarded
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers and coolers -filters on hood suppression system -all shelves under prep tables
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -mushrooms, educated employee and operator, mushrooms were washed
[25-06-4] Single-service articles not stored inverted or protected from contamination. -take out containers above cook line
[33-34-4] Storage area not maintained clean and organized. -dry storage
[08B-12-5] Stored food not covered. -prepped vegetables in walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water in sink. Operator turned on running cold water.
[08B-54-4] Uncovered food stored near sink exposed to splash. -open bag of sugar next to back hand sink. Operator relocated.
[33-31-5] Unnecessary items/unused equipment on the premises. -old equipment, lawn chairs in storage area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 25ppm), operator added chlorine, 100 ppm
[14-31-5] Nonfood-grade bags used in direct contact with food. -cooked pork in take out bags in reach in freezer, operator placed in food grade plastic bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and chicken behind prepped onions on make table. Operator moved raw product to the front.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken (72F - Hot Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator had form, completed with inspector.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make table -shelves in walk in cooler and dry storage -interior of reach in coolers/freezers Operator began cleaning.
[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, chicken in reach in freezers

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -flour container in dry storage, operator removed
[14-45-4] Cardboard used to line nonfood-contact shelves. -shelf under prep table in kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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
[08B-38-4] Food stored on floor. -container of bbq ribs in kitchen, operator placed on table
[36-24-5] Hole in or other damage to wall in dry storage/mop sink room
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line
[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
[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
[25-32-4] Reuse of single-service or single-use articles. -cooked chicken placed in cardboard box vegetables came in, educated operator, operator placed in clean container
[32-17-4] Self-closing device on bathroom door disconnected/broken.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -take out containers above make table line, operator inverted
[33-34-4] Storage area not maintained clean and organized. -entry to kitchen
[08B-12-5] Stored food not covered. -egg rolls, cut vegetables in walk in cooler, operator covered
[36-27-5] Wall soiled with heavy accumulated grease, food debris, and/or dust throughout the kitchen
[14-31-5] Nonfood-grade bags used in direct contact with food. -crab Rangoon in take out bags in walk in cooler.
[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
[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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. -bags and paper kept in front hand sink and kitchen hand sink
[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
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of clear liquid on front counter

Disposition: Warning Issued
[08B-39-4] Broccoli not washed prior to preparation.
[14-05-4] Cardboard used to line food-contact shelves.Dry storage area.
[36-34-5] Ceiling tiles stored in kitchen area.
[24-06-4] Dirty knives stored on a clean rack.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler is soiled. Vent is soiled at the the dining room area. Interior of fryer ,top back of fryer cabinets and side of fryer cabinets are soiled. Wipe down all storage containers.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Spoons at front line area.
[08B-12-5] Stored food not covered.Egg rolls in walk in cooler.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name.Corn starch.
[14-31-5] Nonfood-grade bags used in direct contact with food. Crab Rangoon.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored next to crab Rangoon in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw shell eggs in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef,48 f,raw chicken,46 f,cooked pork,47 f,cooked chicken,46 f held less than four hours stated operator.Operator is placing ice under the food containers.
[41-10-4] Toxic substance/chemical improperly stored.Polyurethane stored next to hoisin sauce in dry storage area.
[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.Provided a copy to operator.
[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.Provided a copy to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of rice cooker is soiled
[31A-09-4] Handwash sink not accessible for employee use at all times.Stool.
[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 pork,egg rolls in walk in cooler.

Disposition: Met Inspection Standards
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
[14-01-5] Bowl or other container with no handle used to dispense food. -Rice scoop.
[14-05-4] Cardboard used to line food-contact shelves. -Under rice cooker.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.
[36-73-4] Floor soiled/has accumulation of debris. -Under all equipment.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -In bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer gaskets. -Exterior of freezer. -Exterior of bulk containers in dry storage.
[25-05-4] Single-service articles improperly stored. -To go trays.
[08B-12-5] Stored food not covered. -Eggrolls in walk in cooler.
[14-06-4] Wood food-contact surface not properly sealed.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Bulk container of flour.
[41-07-4] Container of medicine improperly stored. -Over prep area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
[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. -Employee eating and drinking, then began prepping chicken.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over onions in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 74f. Less than 4 hours. Operator placed in refrigerator. -Noodles 62f. Less than 4 hours. Operator placed lower in refrigeration.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Bucket full of can openers and choppers.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. - bulk sugar - bulk flour
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line cooler - reach in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in kitchen area, ceiling tiles with water stains
[13-03-4] Employee with no hair restraint while engaging in food preparation. - 1 employee on cook line
[36-73-4] Floor soiled/has accumulation of debris. - below cook line cooler - below triple sink
[08B-38-4] Food stored on floor. - bag of carrots in walk in - bag of onions in storage area
[14-69-4] Ice buildup in reach-in freezer
[29-49-6] Standing water in bottom of reach-in-cooler.
[08B-12-5] Stored food not covered. - bulk sugar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - chicken in standing water in triple sink
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee washing dishes returned to cook line preparing food, no handwash
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - togo tray washed, rinsed, not sanitized, reused
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. - raw beef over cooked shrimp
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauce buckets
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine >500ppm. Operator fixed 100ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board stained and grooved