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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHINATOWN RESTAURANT in NAPLES currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 2 major, 3 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 27, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
CHINATOWN RESTAURANT has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [08A-05-6] In the walk in cooler observed ready to eat cooked fried chicken pieces placed in a cardboard box without a food grade liner. The cardboard box being used is the box raw chicken is received in.
- [08B-38-4] Food stored on floor. Observed a box of raw pork stored on the floor of the walk in cooler, a bag of uncut cabbage stored on the floor across from dishmachine.
- [14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
- [53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Chun Hsueh Wang date issued: 6/23/26
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, cooked noodles (74F - Cold Holding). Operator stated foods were cooked at 11am. Operator stated foods will be discarded at after lunch service at 3pm.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed a bag of raw shrimp and a bag of raw chicken placed in the same container. Foods are not served together. In the walk in cooler observed ready to eat cooked fried chicken pieces placed in a cardboard box without a food grade liner. The cardboard box being used is the box raw chicken is received in.
- [23-03-4] The inside of lids of reach in cooler across from cook line is heavily soiled with grease, food debris, dirt.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee ware washing dishes at hand sink next to three compartment sink. Discussed with operator hand sink is only for handwashing to prevent and reduce cross contamination.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed a bag of raw shrimp and a bag of raw chicken placed in the same container. Foods are not served together.
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