CHINA TASTE

Name: CHINA TASTE
Address: 13172 US HWY 301 S, RIVERVIEW, FL, 33578, US
Rating: 16.9

13172 US HWY 301 S, RIVERVIEW, FL 33578

License #3916001

🥡 Chinese ℹ️

16.9 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 9 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 TASTE in RIVERVIEW currently holds an InspectFL Health Score of 16.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 120 total violations — 26 critical, 28 major, 66 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 14, 2026 shows 9 observation rows: 1 critical, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

120

Coverage note

Inspector notes linked where available

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Community reaction

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CHINA TASTE 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[08B-38-4] Food stored on floor. Carrots on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ribs in reach in cooler. Manager reorganized at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked next to 3 compartment 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. Multiple food items in reach in cooler and walk in cooler not date marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to fryers temped 80 F, ran approximately 2 minutes.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum pans not inverted in dry storage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[08B-38-4] Food stored on floor. Container of onions 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. Prep cooler shelves soiled on cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of Hoisin Sauce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fries in reach in cooler across from fryers. Employee discarded chicken at time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ribs 51 F, raw chicken 51 F, egg rolls 51 F in reach in cooler across from fryers left in cooler over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs 51 F, raw chicken 51 F, egg rolls 51 F in reach in cooler across from fryers left in cooler over night. Cooked chicken 54 F, egg rolls 58 F left on counter next to fryers for 40 minutes. Employee placed in walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Funnel in hand wash sink next to 3 compartment sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4+ employees working with no certified food manager on site.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken, and noodles in walk in cooler not date marked.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Oil on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[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 and seasonings not covered in dry storage.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice, flour, and sugar.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee touch raw eating in kitchen.
[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.employee phone on table with rice cooker.
[14-11-5] Equipment in poor repair. Reach in freezer door handle broken.
[36-73-4] Floor soiled/has accumulation of debris.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not all facing handle first.
[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..
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour and seasonings not labeled in dry storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fries in reach in cooler. Raw shrimp and chicken over cut onions in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 66 F on counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 66 F, Egg rolls 69 F- retemp 43 F, chicken 71 F- retemp 54 F on counter. Employee placed in placed in walk 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.
[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 and chicken in reach in cooler not date marked. Multiple food items not date marked in walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
[08B-38-4] Food stored on floor. Container of soy sauce on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar door open, employee closed back door.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli prior to to washing the broccoli.
[25-32-4] Reuse of single-service or single-use articles. Cut plastic gallon container in rice. Employee removed at time of inspection.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone then began to cut broccoli without washing hands.
[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 touching cooked rice with bare hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies on cut cabbage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over cut onions in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 5 flies on cut cabbage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 75 F, egg rolls 51 F on counter. Operator placed in walk in cooler at time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and 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. Bowl with no handle in soy sauce.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on table with rice cooker in dry storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over bag of rice in dry storage.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Oil on floor on cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Employee removed at time of inspection.
[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 cooked rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler rackets soiled through out kitchen. Hood filters.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries and cooked ribs in reach in cooler. Raw chicken over sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 61 F, cut lettuce 62 F on counter, operator placed in walk in cooler at time of inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 200ppm+ chlorine, operator remade tested 100ppm.
[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.
[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 ribs in reach in cooler not date marked.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in container of seasoning. Operator removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. No cook line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating 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 walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
[14-11-5] Equipment in poor repair. Reach in freezer door handle broke.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Oil on floor throughout kitchen.
[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 reach in freezer near register.
[36-50-4] Unclean building components, attachments or fixtures. Hood.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons at self service area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
[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 touch cooked chicken with bare 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. Observed employee eating than began to bag food with out washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork in reach in freezer next to 3 Compartment Sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 55 F, chicken 78 F on counter, operator placed in walk in cooler at time of inspection.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee used wet wiping cloth in handwash sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees working with no certified food manager at establishment.
[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. Ribs and egg rolls in reach in cooler not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under register, employee labeled at time of inspection.