China Bell Restaurant
Last inspected: Feb 4, 2026
58
Score
China Bell Restaurant appears in inspection records eight times, starting in 2022. The most recent visit was on Feb 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
That's lower than the typical Kissimmee restaurant, which scores around 78. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
58
Sep 16, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
67
May 20, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above open sauce buckets. Operator moved **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. On shelves in multiple areas of kitchen
14-45-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in cracks between make line and prep tables. Operator moved **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 91°F. Operator swapped water. New temp 156°F **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Raw chicken cardboard shipping boxes used to store bagged vegetables. Operator discarded **Corrected On-Site**
25-32-4
Basic - Stored food not covered. Bags of granulars left open in when not in use. Operator closed bags **Corrected On-Site**
08B-12-5
58
Nov 20, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
67
Feb 22, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer for laundry , operator left to purchase the correct sanitizer **Corrected On-Site**
22-48-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw beef in the cold holding unit
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (47F - Cold Holding); chicken (46F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in the hws **Corrected On-Site**
31A-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In the walk-in cooler
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water on the prep table **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cellphones on the prep table
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Chicken on the floor in the kitchen
08B-47-4
Basic - Food stored on floor. Oil in the kitchen
08B-38-4
41
Oct 5, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a blue rectangle storage tub in the walk in cooler , used to store raw chicken.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over scallions in the walk in cooler.
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Dry storage rack in the kitchen
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets , hood vents
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Cardboard used to line food-contact shelves.dry storage rack, vegetables placed on top of the cardboard
14-05-4
45
May 23, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
43
Dec 14, 2022
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw beef and raw chicken stored over sauces.
08A-05-6
High Priority - 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. Rice.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.
22-02-4
Intermediate - 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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Make line.
14-45-4
Basic - Clean utensils stored between equipment and prep table.
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above make line.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, kitchen. Bulk food storage containers.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
21-07-4
35
Frequently Asked Questions
When was China Bell Restaurant last inspected?
The most recent health inspection at China Bell Restaurant on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at China Bell Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at China Bell Restaurant.
How does China Bell Restaurant compare to other restaurants in Kissimmee?
China Bell Restaurant most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has China Bell Restaurant's inspection record improved over time?
Yes. Recent inspections at China Bell Restaurant have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Bell Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Bell Restaurant inspected?
Based on the inspection history on file, China Bell Restaurant is inspected around three times per year on average.
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