NO 1 CHINESE FOOD

Name: NO 1 CHINESE FOOD
Address: 2949 TRAVERSE TRAIL, THE VILLAGES, FL, 32162, US
Rating: 61.3

2949 TRAVERSE TRAIL, THE VILLAGES, FL 32162

License #7000582

🥡 Chinese ℹ️

61.3 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 14 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NO 1 CHINESE FOOD in THE VILLAGES currently holds an InspectFL Health Score of 61.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 43 total violations — 11 critical, 6 major, 26 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 19, 2026 shows 14 observation rows: 4 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NO 1 CHINESE FOOD 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 in onions inwalk in cooler. Pan in rice. Bowl in flour.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of reach in chest freezer. One drink on prep table at end of cook line. Both were moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several containers of vitamins on dry storage shelf over bulk containers.
[08B-38-4] Food stored on floor. Several bulk containers of sauce on floor in kitchen. Bin of pork on floor in walk in cooler. Cases of wontons on floor n walk in freezer.
[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. Handle of scoop in flour in bulk containers. Removed during this inspection.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on walk in freezer door soiled with food debris. Gaskets land exterior of black reach in chest freezer soiled with food debris. Exterior of flour bin in prepared soiled with food debris.
[25-32-4] Reuse of single-service or single-use articles. Oyster sauce can used as a scoop for dry rice. Egg flats that previously contained raw eggs used under colanders and bulk items in walk in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Several white foam trays on top shelf of cook line not inverted.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes then continued to cook and stir rice in wok without washing hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee chopping broccoli with bare hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper that previously held cans of soda lining tray with cooked chicken.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken and raw beef on shelf over sauce buckets. Moved during this inspection.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple certificates missing trainer number . All certificates missing date of birth.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cups with no handles in bulk seasoning containers, operator removed cups.
[14-09-4] Cutting board has cut marks and is no longer cleanable. 2 cutting boards on prep table with deep cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on table by cutting board and rice cooker. Operator moved all drinks below.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
[14-13-4] Food-contact surface not smooth and easily cleanable. Egg rolls and chicken wings directly in contact with cardboard on counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at front counter. Exterior bulk seasoning containers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by Three compartment sink, operator placed bucket on cardboard.
[41-07-4] Container of medicine improperly stored. Multiple bottles of medication on shelf above bulk seasoning containers, operator started moving medicine away from food/seasonings.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in cooler at front counter. Raw chicken over raw beef in walk in cooler. Operator moved raw chicken below other items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding) item in bowl on top of the containers in the top portion of cooler, operator placed food on the bottom of the cooler to rapidly drop to 41F or below.
[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 and the time removed from temperature control cannot be determined. Egg roll, general tso chicken, and chicken wings on time as a public health control application sitting out of cooler with no time mark, operator stated items have not been out for more than 4 hours.