CHINA UNO

Name: CHINA UNO
Address: 6332 FOREST HILL BLVD, GREENACRES, FL, 33415, US
Rating: 79.9

6332 FOREST HILL BLVD, GREENACRES, FL 33415

License #6007393

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

79.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHINA UNO in GREENACRES currently holds an InspectFL Health Score of 79.9 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 March 25, 2026. Across those visits, inspectors documented 17 total violations — 10 critical, 3 major, 4 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 25, 2026 shows 12 observation rows: 7 critical, 3 major, and 2 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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked chicken per operator made 3 days ago with not date marking. Advised operator to date mark
[31A-09-4] Handwash sink not accessible for employee use at all times. By plastic container stored inside sink Operator removed
[35A-03-4] Dead roaches on premises. 1 dead on the floor by back door. Operator removed and clean floor
[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. Reach in freezer Raw chicken over raw beef Advised operator to stored properly Raw chicken on the bottom
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Wonton soup 125F hot holding, egg drop soup 125F hot holding Per operator stored for approximately 1 hour. Operator moved items to be reheated to 165F++
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw chicken over French fries Advised operator to stored properly. Raw chicken on the bottom
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw steak over cut vegetables Operator stored properly
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen with a dirty box to the outside back area, came back and started to handle clean containers with food without washing hands first. Employee washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Sitting on top of prep table Cooked chicken 56F cold holding, cooked noodles 53F cold holding Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to inside of reach in cooler
[08B-38-4] Food stored on floor. Several cooking oil and sauces stored on the floor on kitchen area Advised operator to stored at least 6" from the floor.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line sitting on top of prep table Cooked chicken at 3:08pm (80F cooling ) since 2pm. At 3:34 pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to inside of walk in cooler

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