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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
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.
TOP CHINA in NEW PORT RICHEY currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 39 total violations — 13 critical, 6 major, 20 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on June 2, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
TOP CHINA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Cook put on hat during inspection
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry ingredient bins, exterior of food container holding egg rolls in walk in cooler.
- [08B-12-5] Stored food not covered. Walk in cooler- cooked pork, cooked chicken, egg rolls, prepared onions. Discussed making sure all food is covered or protected
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (75F - held on counter); Poultry (81F - held on counter); egg roll (70F - held on counter). Operator placed food in freezer for quick cool. Items were on the counter less than 4 hours Second temperature at3:56pm fried chicken 43F cold hold, egg rolls 67F cooling, poultry 69F cooling
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- egg rolls, fried chicken, cooked pork. Operator was able to determine the preparation time and time stamped accordingly.
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