CHINESE RESTAURANT

Name: CHINESE RESTAURANT
Address: 2670 E HIGHWAY 50 UNIT B, CLERMONT, FL, 34711-6038, US
Rating: 60.4

2670 E HIGHWAY 50 UNIT B, CLERMONT, FL 34711-6038

License #4508182

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

60.4 Grade F / 100

Failing Health Score

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Quick take

CHINESE RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 41 total violations — 5 critical, 5 major, 31 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 April 2, 2026 shows 19 observation rows: 3 critical, 2 major, and 14 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: Inspection Completed - No Further Action
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork in reach in freezer
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee making rice was wearing a watch
[25-32-4] Reuse of single-service or single-use articles. -take out soup container used for peas and carrot shaker on cook line
[29-11-4] Water leaking from pipe and/or faucet/handle at hand sink beside rice cookers
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cookers -cooling rack in kitchen -gaskets on walk in cooler -exterior of dry goods containers in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[14-69-4] Ice buildup in walk-in freezer.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -stored on used raw shell egg crates on cook line above roasting cabinet, operator discarded crates and put utensils to wash.
[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. -panned raw chicken over panned raw beef in walk in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners across from triple sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -sauces and eggs in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. -cook line crash cart
[14-11-5] Equipment in poor repair. -gaskets on walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. -flour container
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -cornstarch container in back kitchen, operator removed
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed rice cooker pan and did not sanitize. Educated operator, rice cooker pan placed back in dish area for sanitizing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sauces in reach in cooler on cook line -raw chicken over prepped carrots in walk in cooler

Disposition: Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food wearing bracelets
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -exterior rice cooker and dry goods containers -exterior bathroom door and handle -hood filters -sides of fryers cabinet -sides and gaskets of walk in cooler and walk in freezer doors
[29-11-4] Water leaking from pipe and/or faucet/handle at hand sink on cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[33-31-5] Unnecessary items/unused equipment on the premises. -potting soil, sporting equipment, shoes, tools in storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on dry goods shelf
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Ying L.
[35A-03-4] Dead roaches on premises. -under dry goods in kitchen and in storage hallway
[25-32-4] Reuse of single-service or single-use articles. -egg rolls stored in single service utensils cardboard box. Educated operator, operator moved to clean container.
[14-14-4] Nonfood-grade basting brush used in food. -paint brush in wonton wash
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped onions in walk in cooler. Operator corrected.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board near fryers -interior of microwave
[14-01-5] Bowl or other container with no handle used to dispense food. -make table reach in cooler and dry rice container. Operator removed.
[14-05-4] Cardboard used to line food-contact shelves. -kitchen
[35B-08-4] Fly swatter hanging over food/food preparation area/food-contact equipment. Operator removed.
[35A-02-7] Live, small flying insects found -3 flying insects, 1 in prep area, 1 in back hallway and 1 in bathroom
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[14-69-4] Ice buildup in walk-in freezer.
[14-11-5] Equipment in poor repair. -gaskets on walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door and back screen door
[08B-38-4] Food stored on floor. -cooking oil on floor in back hallway and storage hallway -multiple items in walk in freezer

Community reaction

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Community pulse