GREAT CHINA

Name: GREAT CHINA
Address: 864 N NOVA RD, DAYTONA BEACH, FL, 32117, US
Rating: 13.9

864 N NOVA RD, DAYTONA BEACH, FL 32117

License #7405880

🥡 Chinese ℹ️

13.9 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREAT CHINA in DAYTONA BEACH currently holds an InspectFL Health Score of 13.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 108 total violations — 31 critical, 18 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on May 15, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

108

Coverage note

Inspector notes linked where available

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.

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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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DBPR

Community reaction

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Community pulse

Would you eat here?

GREAT 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.

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. -bowl used to dispense cooked pork. -plastic cup used to dispense flour.
[36-73-4] Floor soiled/has accumulation of debris. -in between chest freezers and cookline shelving. -under three compartment sink. -under cooking equipment.
[08B-47-4] Food not stored at least 6 inches off of the floor. -tub of raw shrimp stored on walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris on shelf under rice cooker. -food storage container lids soiled. -shelving under prep table soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -accumulation of food debris under lid.
[25-32-4] Reuse of single-service or single-use articles. -reuse of metal sauce cans. -vinegar containers cut and used for scoops.
[14-45-4] Soiled cardboard used to line nonfood-contact shelves.
[08B-12-5] Stored food not covered. -bean sprouts and cooked chicken incovered in walk in cooler.
[14-31-5] Nonfood-grade material used in direct contact with food. -pepsi box used to drain chicken wings.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cooked noodles in walk in cooler. -tray of raw chicken wings stored on top of sauce container.
[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. -raw chicken stored over raw beef and pork in reach in freezer.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -digital thermometer on reach in cooler not accurate.
[31A-09-4] Handwash sink not accessible for employee use at all times. -rice cooker lid stored in hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. -metal can used to dispense rice. -plastic cup used to dispense cooked rice.
[14-05-4] Cardboard used to line food-contact shelves.
[14-45-4] Cardboard used to line nonfood-contact shelves.
[36-73-4] Floor soiled/has accumulation of debris at cookline.
[08B-38-4] Food stored on floor. -bag of rice stored on kitchen floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[25-32-4] Reuse of single-service or single-use articles. -metal sauce cans and plastic jugs reused.
[08B-12-5] Stored food not covered. -numerous items in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. -corn starch container unlabeled.
[41-07-4] Container of medicine improperly stored.
[14-31-5] Nonfood-grade bags used in direct contact with food. -grocery bags used to store cooked pork.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over peeled onions in walk in cooler.
[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. -raw chicken stored over pork in reach in freezer.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs in a bowl on cart at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -chicken wings at cookline.
[41-10-4] Toxic substance/chemical improperly stored. -can of wd-40 stored above food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. - dried rice
[14-45-4] Cardboard used to line nonfood-contact shelves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys, toothpaste on shelf by food wrap
[36-73-4] Floor soiled/has accumulation of debris. - behind handsink at cookline - between chest freezers and prep coolers
[08B-38-4] Food stored on floor. - bottled water - bagged rice -numerous containers in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving in walk in cooler heavily soiled with old food debris. - bottom of upright freezer - plastic food bin lids
[25-32-4] Reuse of single-service or single-use articles. - jug cut and reused for food scoop - plastic egg roll bags reused for storing different foods
[08B-12-5] Stored food not covered. Numerous items in walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - ground meat thawing at room temperature
[41-07-4] Container of medicine improperly stored. - on shelf over cookline prep cooler
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook washed bowls containing raw chicken, then returned to food preparation without washing hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls used for raw chicken washed, rinsed, and placed to air dry without sanitizing
[35A-02-7] Live, small flying insects found - one under cookline handsink - one near walk in cooler - one on bagged flour in back area -one by chest freezer.
[14-31-5] Nonfood-grade bags used in direct contact with food. - Walmart, Bravo grocery bags used in direct contact with spring rolls and cooked chicken
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. - fried chicken draining onto cardboard
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - pans of raw chicken over vegetables, fries, and cooked meats in upright freezer
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - room temperature at cookline
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook dipped hands in murky soap water at three compartment sink, returned to food prep.
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - three pronged hook used for batter dipping chicken
[31A-09-4] Handwash sink not accessible for employee use at all times. - basin blocked by items stored inside sink. Both handsink. - boxed oil jugs restricting access to cook line handsink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - cookline
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[14-14-4] Nonfood-grade utensil used in food. - three pronged hook for batter dipping chicken
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler.