🪰1,174,669 violations tracked across 67 Florida counties

GOLDEN CHINA

13900 CR 455 UN# 113, CLERMONT, FL 34711

License #4508206

🥡 Chinese ℹ️
42.4 Grade F / 100

Failing Health Score

How is this score calculated? →
Latest inspection
May 5, 2026 · 17 findings · 3 critical
Routine - Food
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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.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
8
Clean inspections
1
Callback visits
0
Latest clean pass
December 15, 2023

The latest inspection on May 5, 2026 shows 17 observation rows: 3 critical, 4 major, and 10 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
88%
Inspector notes
80
Coverage note
Inspector notes linked where available

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  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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Community reaction

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Community pulse

Would you eat here?

GOLDEN CHINA 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.

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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: Met Inspection Standards
  • [14-01-5] Bowl or other container with no handle used to dispense food. -soy sauce, operator removed
  • [36-36-4] Ceiling tile missing by mop sink.
  • [50-09-4] Current Hotel and Restaurant license not displayed.
  • [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -various items in walk in cooler above restaurant vegetables.
  • [14-69-4] Ice buildup in reach-in freezers.
  • [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
  • [29-49-6] Standing water in bottom of reach-in-cooler on cook line
  • [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
  • [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.
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dust and spiderwebs in back hallway by mop sink
  • [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.
  • [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.
  • [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.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers -interior of rice cookers -liners on walk in cooler shelves
  • [31A-11-4] Handwash sink used for purposes other than handwashing. -grease and food particles in hand sink in back kitchen
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by triple sink, operator provided.
  • [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
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