CHINA TASTE

Name: CHINA TASTE
Address: 2775 NW 49 AVE #203, OCALA, FL, 34482, US
Rating: 82.9

2775 NW 49 AVE #203, OCALA, FL 34482

License #5202751

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

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA TASTE in OCALA currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 2 major, 14 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 February 10, 2026 included 3 critical violations, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Fish stored in reach-in freezer next to three compartment sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Pepper stored in to go bag on shelf next to three compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at end of cook line, 61F. Manager returned utensils to dish area.
[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 stored in walk-in cooler. Manager stated pork prepared on 2/8.
[33-11-4] Missing drain plug at dumpster. Dumpster behind building.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf next to three compartment sink. Manager turned containers over.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on kitchen prep table across from cook line: cabbage (46F - Cold Holding); noodles (47F - Cold Holding). Manager stated items were placed on table thirty minutes prior to temperature being taken. Manager stated items would be held on time as a public health control going forward.
[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. Employee touched cooked chicken while putting chicken and rice in to go containers on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
[36-36-4] Ceiling tile missing. Ceiling above walk-in cooler missing two tiles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on dry storage shelf next to three compartment sink. Manager removed keys during inspection.
[08B-38-4] Food stored on floor. MSG stored on floor in front of dish area. Bags of onions stored on floor next to back door.

Disposition: Inspection Completed - No Further Action
[35A-03-4] Dead roaches on premises. Observed two dead roaches on floor next to back door.
[12A-12-4] Employee switched from working with raw food to single service items without washing hands. Employee handled raw chicken and proceeded to handle to go container on cook line without washing hands. Manager had employee wash hands and use new to go container.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water in plastic container on floor in front of three compartment sink. Manager placed shrimp on walk-in cooler shelf to finish thawing.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of bleach stored next to plastic container of shrimp on floor in front of three compartment sink. Manager placed shrimp on shelf in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over marinating sauce in walk-in cooler. Manager placed eggs on bottom shelf.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cabbage and noodles on prep table across from cook line stove. Manager stated items placed out at 11:00 am. Manager added items to time board and placed the proper time on board.
[25-32-4] Reuse of single-service or single-use articles. Prepared broccoli stored in old broccoli box on cook line.
[31B-03-4] No soap provided at handwash sink. No soap at hand washing sink at end of cook line closest to back door.
[16-48-4] Old food stuck to clean dishware/utensils. Containers stored on shelf above three compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mops stored in bucket in kitchen mop sink.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse