CHINA TASTE

Name: CHINA TASTE
Address: 4276 S TAMIAMI TRAIL, VENICE, FL, 34293, US
Rating: 50.2

4276 S TAMIAMI TRAIL, VENICE, FL 34293

License #6805067

🥡 Chinese ℹ️

50.2 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 2 findings · 0 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 VENICE currently holds an InspectFL Health Score of 50.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 63 total violations — 9 critical, 29 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on September 28, 2026 shows 2 observation rows: no critical rows, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

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: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. Observed marinating chicken on bottom shelf of walk-in cooler not properly covered.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at back of kitchen with dirty pans and utensils in it. Operator corrected above issues to meet inspection standards.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed tubs plastic containers used as no ha scoops in rice, cornstarch and sugar. Operator corrected above issues to meet inspection standards. Repeat 3-26-25
[08B-38-4] Food stored on floor. Observed tubs of pork and chicken being prepared stored on floor. Observed large bag of sugar and buckets of sauce stored on floor in kitchen and walk-in cooler. Repeat 3-26-25
[08B-12-5] Stored food not covered. Observed tubs tubs of cut vegetables and cooked noodles in walk-in cooler uncovered and exposed to soiled and rust shelves above.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Walk-in cooler shelves with rust that has pitted the surface. Repeat 3-26-25
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers used to store raw pork, beef and chicken in walk-in cooler. Observed large bag non food grade containers used to store rice and corn starch in dry storage area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment on shelf at back of kitchen. Operator corrected above issues to meet inspection standards.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage raw ground pork in walk-in cooler over cooked meats and cut vegetables.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tubs of chicken breast and pork in back of kitchen being cut and marinated cold holding at 54F. Operator stated meat was taken out of walk-in cooler 1 hour prior. Operator moved extra meat back to walk-in cooler and only had out items being worked on at that time.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed chemical spray fried chicken chunks at counter next to fryer being held on time with no time marked. Operator stated chicken was cooked 1 hour prior and properly marked time on chicken.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat 3-26-25
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink by walk-in cooler blocked with dirty bowls and utensils. Operator corrected above issues to meet inspection standards.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator. Outdoor not produce time as a control sheet at time of inspection. Email operator and reviewed Time control sheet with operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared chicken, beef, shrimp, noodles and cut vegetables in walk-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food in rice and flour bins.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection.
[08B-38-4] Food stored on floor. Observed jugs of oil in kitchen stored on floor. Repeat 9-4-24
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour, corn starch and MSG in back of kitchen not labeled. Repeat 9-4-24
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef and chicken in walk-in-cooler over onions and carrots. Repeat 9-4-24
[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. Repeat 9-4-24
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat 9-4-24
[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. Repeat 9-4-24
[31A-09-4] Handwash sink in back of kitchen not accessible for employee use at all times, blocked by dirty utensils in sink. Observed operator correct issue to meet standards for inspection.
[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. Repeat 9-4-24
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, egg rolls and noodles in walk-in-cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 9-4-24
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed juggling of oil, buckets of sauce and containers of meat stored on floor in kitchen and walk-in-cooler. Repeat 10-27-23
[51-18-6] No copy of latest inspection report available.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of flour, sugar, and seasoning not properly labeled. Repeat 10-27-23.
[08A-04-5] Raw animal food stored over or with unwashed produce in walk-in-cooler.
[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. Repeat 10-27-23. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat 10-27-23. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165
[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. Repeat 10-27-23. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed operator correct issue to meet standards for inspection. Repeat 10-27-23
[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. Repeat 10-27-23. Email operator Employee Health Agreement
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated chicken, cooked meats, sauces, and eggrolls in walk-in-cooler prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed buckets of sauces stored on floor in Walk-in cooler. Repeat 7-5-23
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bins of sugar, rice, msg at back of kitchen and small working containers of them on cooks line at items not labeled.
[41-10-4] Toxic substance/chemical improperly stored. Observed cigarettes and motor oil on shelf at back of kitchen over dried spices and rice. Observed operator remove all toxic substances for proper storage.
[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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Repeat 7-5-23
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 7-5-23
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bowl and utensils in hand wash sink at back of kitchen. Observed operator remove bowl and utensils. Repeat 7-5-23.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back of kitchen. Observed operator replace paper towels.
[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. Email operater Employee Health Agreement. Repeat 7-5-23
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg-rolls, cooked noodles and sauces in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 7-5-23