GOLDEN CHINA

Name: GOLDEN CHINA
Address: 13900 CR 455 UN# 113, CLERMONT, FL, 34711, US
Rating: 67.5

13900 CR 455 UN# 113, CLERMONT, FL 34711

License #4508206

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

67.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

GOLDEN CHINA in CLERMONT currently holds an InspectFL Health Score of 67.5 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 May 5, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 4 major, 14 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 May 5, 2026 included 3 critical violations, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -throughout the establishment
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (62F - Cold Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control. Provided form.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. -grease and food particles in hand sink in back kitchen
[36-36-4] Ceiling tile missing by mop sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all coolers -speed rack beside walk in cooler -filters on hood suppression system
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -whole chickens thawing in standing water, operator turned cold running water on chicken
[14-01-5] Bowl or other container with no handle used to dispense food. -soy sauce, operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind prepped vegetables in make table cooler on cook line. Operator moved eggs to the front.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cut cabbage in walk in cooler. Operator moved mushrooms to unwashed shelf.
[22-45-4] Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. -meat cleaver washed and rinsed, put back on knife magnet holder with no sanitizing step. Educated operator.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse