CHINA TASTE

Name: CHINA TASTE
Address: 2775 NW 49 AVE #203, OCALA, FL, 34482, US
Rating: 74.5

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

74.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA TASTE in OCALA currently holds an InspectFL Health Score of 74.5 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 36 total violations — 11 critical, 2 major, 23 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 February 10, 2026 shows 19 observation rows: 5 critical, 1 major, and 13 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: Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
[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.
[33-11-4] Missing drain plug at dumpster. Dumpster behind building.
[36-36-4] Ceiling tile missing. Ceiling above walk-in cooler missing two tiles.
[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.
[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.
[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. Chicken stored on cook line prep table. Manager stated chicken placed out at 11:00 am. Manager placed proper time marking on chicken.
[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.
[14-38-4] Food storage container/container lid cracked or broken. Containers in walk-in cooler.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Manager placed cooked chicken above raw chicken.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
[08B-12-5] Stored food not covered. Container of flour on shelf next to three compartment sink. Manager placed lid on container.
[25-32-4] Reuse of single-service or single-use articles. Prepped broccolini stored in used broccoli box. Manager rewashed broccoli and placed broccoli in container.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice from warmer across from cook line fryer. Bowl used to scoop flour from container on shelf next to three compartment sink.
[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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf across from cook line fryers.
[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.
[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.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
[16-48-4] Old food stuck to clean dishware/utensils. Containers stored on shelf above three compartment sink.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
[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.
[35A-03-4] Dead roaches on premises. Observed two dead roaches on floor next to back door.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mops stored in bucket in kitchen mop sink.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach-in freezer across from three compartment sink.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Chicken on cook line time marked for 11/1/2024 12:00 pm. Manager stated chicken placed out at 11:00 am. Manager changed time to 11:00 am 10/8/2025.
[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.
[08B-12-5] Stored food not covered. Beef stored in kitchen reach-in freezer next to restroom. Beef, egg rolls and shrimp stored in walk-in cooler.
[08B-38-4] Food stored on floor. Plastic container of shrimp stored on floor in front of three compartment sink. Manager placed shrimp on shelf in walk-in cooler.

Community reaction

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Community pulse