China Chef Restaurant
Last inspected: Apr 20, 2026
17
Score
Public records show 12 inspections at China Chef Restaurant stretching back to 2022. On Apr 20, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 23 violations each, up from closer to 18 violations before.
Looking across the full record, “reach-in cooler interior/shelves have accumulation” is the recurring theme, flagged nine times.
By comparison, the average Winter Park facility scores 83, putting China Chef Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
4
Critical latest
1
Major latest
22
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
4 critical violations. 1 major violation. 22 minor violations.
View 27 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut cabbage in walk in cooler **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked pork in reach in freezer
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in nonfood grade bags in reach in freezer **Repeat Violation**
14-31-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken and pork in walk in cooler
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in cooler at cook line.
22-16-4
Basic - Reuse of single-service or single-use articles.
25-32-4
Basic - Stored food not covered. Dumplings at reach in freezer
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature at 3 compartment sink **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked chicken in walk in cooler
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers with no label at prep station **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls inside rice and sugar containers
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle Both reach in cooler at cook line Reach in freezer
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles at dining area and cook line
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust around kitchen
36-34-5
Basic - Equipment in poor repair. Torn Gaskets in prep reach in cooler **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors soiled with grease at cook line Onions **Repeat Violation**
36-73-4
Basic - Food stored on floor. Sauces at cook line Onions next to dish area **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at Chest freezer at cook line.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at cook line **Repeat Violation**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep station **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around equipment at cook line Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Mop sink **Repeat Violation**
29-08-4
17
Nov 18, 2025
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer - From follow-up inspection 2025-11-18: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink - From follow-up inspection 2025-11-18: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-11-18: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf - From follow-up inspection 2025-11-18: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn Gaskets in prep reach in cooler - From follow-up inspection 2025-11-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms - From follow-up inspection 2025-11-18: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Build up grease under cook line equipment - From follow-up inspection 2025-11-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At Cook line - From follow-up inspection 2025-11-18: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. At prep table - From follow-up inspection 2025-11-18: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris - From follow-up inspection 2025-11-18: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler - From follow-up inspection 2025-11-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Mop sink - From follow-up inspection 2025-11-18: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink - From follow-up inspection 2025-11-18: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-11-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-11-18: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled - From follow-up inspection 2025-11-18: **Time Extended**
02D-01-5
39
Nov 17, 2025
Routine - Food
5 critical violations. 1 major violation. 19 minor violations.
View 25 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple bags in reach in freezer
14-31-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm chlorine. Operator will wash, rinse and sanitize in 3 compartment sink**Warning** **Warning**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches underneath prep table **Warning**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table raw chicken over ready to eat
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves. Inside reach in freezer
14-05-4
Basic - Dead roaches on premises. 2 dead roach behind reach in cooler at cook line 2 dead roaches inside electrical box at prep station Total: 4 dead roaches **Warning** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Torn Gaskets in prep reach in cooler
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
35B-01-4
Basic - Floor soiled/has accumulation of debris. Build up grease under cook line equipment
36-73-4
Basic - Food stored on floor. Oil containers at cook line
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At Cook line
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside cornstarch **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. At prep table
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
23-03-4
Basic - Plumbing system in disrepair. Mop sink
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
06-01-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled
02D-01-5
17
May 14, 2025
Routine - Food
1 critical violation. 1 major violation. 15 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE vegetables in walk in cooler
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside soy sauce container
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO tanks under dish area**Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles show Water damage at server station
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris around cook line and prep station
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple cracked lids on food containers in reach in freezer
14-38-4
Basic - Food stored on floor. Soy sauce container and sugar container in cook line
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulated grease **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of cardboard box to store RTE food. In walk in cooler
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp Thawing at room temperature. Recommended operator to place under cold running water or cooler
06-01-5
37
Mar 14, 2025
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at cook line floor 2 live roaches at sticky trap behind microwave 1 live roach on clean plate 2 live roaches at sticky trap at prep station Total: 7 live roaches **Admin Complaint** - From follow-up inspection 2025-03-14: Observed on 3/14/25 2 live roaches on cook line equipment 1 live roach on shelf single service items 1 live roach behind cook line reach in cooler Total: 4 live roaches **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At dish area **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches Sticky trap at cook line 6 dead roaches sticky trap at prep station 4 dead roaches sticky trap behind microwave 4 dead roaches on cook line floor 3 dead roaches sticky trap to-go container shelf Total: 22 dead roaches **Admin Complaint** - From follow-up inspection 2025-03-14: Observed on 3/14/25 3 dead roaches on frame at kitchen exit door **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers **Warning** - From follow-up inspection 2025-03-14: Cook line cooler internal temperature 50F **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris behind fryers, cook line, prep station and dish area **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
14-33-4
41
Mar 13, 2025
Routine - Food
3 critical violations. 3 major violations. 18 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken, pork, cut cabbage, beef, shrimp between 50-55F per operator at cooler from last night **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at cook line floor 2 live roaches at sticky trap behind microwave 1 live roach on clean plate 2 live roaches at sticky trap at prep station Total: 7 live roaches **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, pork, cut cabbage, beef, shrimp between 50-55F per operator at cooler from last night **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher **Repeat Violation** **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. No soap at cook line hand wash sink **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Deli container inside soy sauce **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At dish area **Repeat Violation** **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Dead roaches on premises. 5 dead roaches Sticky trap at cook line 6 dead roaches sticky trap at prep station 4 dead roaches sticky trap behind microwave 4 dead roaches on cook line floor 3 dead roaches sticky trap to-go container shelf Total: 22 dead roaches **Admin Complaint**
35A-03-4
Basic - Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris behind fryers, cook line, prep station and dish area **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Bag of onions next to walk in cooler Soy sauce next to cook line **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall by server station **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. At cook line **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line **Warning**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Clams thawing at room temperature **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind cook line equipment **Warning**
36-27-5
19
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Apr 22, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment have debris **Warning** - From follow-up inspection 2024-04-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-04-22: **Time Extended**
50-09-4
90
Apr 19, 2024
Routine - Food
10 critical violations. 4 major violations. 13 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef kept in cook line for less than 4 hrs with temperature of 83F. Beef kept in bowl in the steam well are for less than 4 hrs with temperatures of 86F. Rice kept in counter with temperature of 76FAsk employees to reheat **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept in reach in coolers in cook line: Over 4 hrs cooked pork strips and sweet and sour chicken with temperatures of 49F. Items kept in reach in coolers for less than 4 hrs : Sprouts 56F, pork strips 47F, noodles 49F, raw chicken. 45F, raw beef 45F, cooked chicken 47F, cooked shrimp 45F, dumplings 46F, raw shrimp 45F, sweet and sour chicken 59F, pork 47F, wings 51F. Items kept in walk in cooler overnight : Cooked chicken breast 45F, egg rolls 45F, raw beef 47F For the items kept for less than 4 hrs I ask the employee to add ice . **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork and chicken kept in reach in cooler by back exit door for 4 hours with temperature of 49F. Cooked general tos chicken cooling for 4 hrs with temperature of 75F Raw chicken kept in walk in cooler overnight with temperature of 68F Egg rolls kept in walk in cooler overnight with temperature of 45F Raw beef stored in walk in cooler overnight with temperatures of 47F **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sweet and sour chicken kept in walk in cooler and had a small flying insect . **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bbq sauce in reach in cooler Raw shrimp stored over sauce in reach in cooler **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cook chicken in reach in freezer. **Repeat Violation** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Spring rolls and tempura chicken and ribs kept on non grade bags **Warning**
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by back exit door 1 small flying insect inside general tos chicken located in walk in cooler . **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked general tos chicken kept cooling for 4 hrs by back exit door with temperature of 76F **Warning**
03D-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop cornstarch **Warning**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in coolers located in cook line with ambient cooling temperature of 50F And walk in cooler with ambient cooling of 57F **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Dead roaches on premises. 1 dead roach on hand sink located in cook line **Warning**
35A-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup stored over reach in coolers in cook line. **Corrected On-Site** **Warning**
12B-12-5
Basic - Floor soiled/has accumulation of debris. Floors under equipment have debris **Warning**
36-73-4
Basic - Food stored on floor. Buckets of msg, sugar, salt and sauce cooling on cook line floor. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons kept in water with temperature of87F **Warning**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and walk in cooler shelves have debris. **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of meat been thawed at room temperature by kitchen entrance **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet **Warning**
29-11-4
8
Dec 6, 2023
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over sauces at reach in cooler on cooks line **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping at 50F per operator came from the walk in cooler to the reach in cooler less than two hours ago. Operator moved to walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - 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. Operator has handout but has not signed in acknowledgment. **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings,printed handout in Mandarin for operator **Corrective Action Taken**
03F-10-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by screen door
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cooks line Walk in cooler shelves heavily soiled
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavy grease build up Black fan at cooks line is heavily soiled
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on wok station pipe **Corrected On-Site**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. Bags of onion stored on floor across from walk in cooler
08B-47-4
Basic - Equipment in poor repair. Gaskets are torn on two reach in coolers at cooks line
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Located under hand washing sink at dish wash area
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by dish wash area **Repeat Violation**
22-20-5
33
May 23, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
25
Dec 13, 2022
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork stored in grocery plastic bags in walk in cooler **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler on cooks line raw shrimp and raw beef over ready to eat **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 tons of ice, found a 32 ounce container with some grapes stored in the ice
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at cooks line **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For chicken wings,per operator they cook the chicken wings and than fry them when a customer puts in an orders. emailed operator time plan
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in containers with no label located at prep area
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
36-27-5
Basic - Screen in door torn/in poor repair. Screen door in the kitchen **Repeat Violation**
36-60-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in freezer across from dish machine **Repeat Violation**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by dish wash area **Repeat Violation**
22-20-5
Basic - Food stored on floor. In house made sauces and bag of onion stored on floor in kitchen **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets torn at first reach in cooler at cooks line Gaskets soiled at both reach in cooler at cooks line Hood filters have heavy grease build up Fan at cooks line heavy grease build up Top of chest freezer at cooks line,heavy rust Containers that store sugar,flour,cornstarch are in containers that are soiled on the exterior **Repeat Violation**
23-03-4
Basic - Light not functioning. Over the hood
36-62-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by triple sink
22-08-4
Basic - Floor soiled/has accumulation of debris. Under the wok station heavy grease build up
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door by the bathrooms that lead outside
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Containers with cornstarch and sugar **Corrected On-Site** **Repeat Violation**
14-01-5
22
Frequently Asked Questions
When was China Chef Restaurant last inspected?
The most recent health inspection at China Chef Restaurant on file is from Apr 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at China Chef Restaurant?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited nine times, more than any other issue at China Chef Restaurant.
How does China Chef Restaurant compare to other restaurants in Winter Park?
China Chef Restaurant most recently scored 17 out of 100, which is lower than the Winter Park average of 83.
Has China Chef Restaurant's inspection record improved over time?
No. Recent inspections at China Chef Restaurant have averaged around 23 violations per visit, up from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Chef Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is China Chef Restaurant inspected?
Based on the inspection history on file, China Chef Restaurant is inspected around four times per year on average.
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