Golden China
Last inspected: May 5, 2026
26
Score
Golden China appears in inspection records 11 times, starting in 2022. The most recent visit was on May 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly 10 violations before.
“Ice buildup in reach-in freezers” comes up most often, recorded seven times in the inspection record.
That's lower than the typical Clermont restaurant, which scores around 67. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
4
Major latest
10
Minor latest
Inspection History
May 5, 2026
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. -meat cleaver washed and rinsed, put back on knife magnet holder with no sanitizing step. Educated operator.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind prepped vegetables in make table cooler on cook line. Operator moved eggs to the front. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (62F - Cold Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control. Provided form.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers -interior of rice cookers -liners on walk in cooler shelves
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -grease and food particles in hand sink in back kitchen
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by triple sink, operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -throughout the establishment **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -soy sauce, operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing by mop sink. **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezers. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all coolers -speed rack beside walk in cooler -filters on hood suppression system
23-03-4
Basic - Standing water in bottom of reach-in-cooler on cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. -whole chickens thawing in standing water, operator turned cold running water on chicken **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cut cabbage in walk in cooler. Operator moved mushrooms to unwashed shelf. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dust and spiderwebs in back hallway by mop sink
36-27-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -various items in walk in cooler above restaurant vegetables.
08B-49-4
26
Dec 29, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. -microfiber towel covering cut broccoli on cook line, operator removed and covered with plastic wrap **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. -snow peas in take out bags in walk in cooler
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and in kitchen **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked egg rolls, cooked chicken, cooked noodles in walk in cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -sugar containers in kitchen, operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. -in back hallway near mop sink
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
36-34-5
Basic - Ice buildup in reach-in freezer in back kitchen
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment are soiled -filters on hood suppression system are soiled -exterior of rice cookers, plastic containers have buildup -speed rack by walk in cooler is soiled -floor soiled under roasting cabinet -wall is dusty in back hallway near **Repeat Violation**
23-03-4
Basic - Stored food not covered. -cut onions, cut cabbage, wontons in walk in cooler
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks on table in dining area
25-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
May 13, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind cut vegetables on make table on cook line **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler interiors -cutting board on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by trash can by triple sink
31A-09-4
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. -cut onions in walk in cooler **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back screen door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. -onions and sauces in walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezers **Repeat Violation**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handles touching steamed chicken and steamed shrimp on cook line. Operator corrected **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezers
23-03-4
Basic - Stored food not covered. -prepped onions in walk in cooler **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -
42-01-4
43
Dec 17, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - 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 beef stored over raw chicken in white Frigidaire freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 71° less than 4 hours. Operator placed in cooler for quick cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - white cutting board on cooks line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - drink cup stored in hand sink at front counter.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked pork, egg rolls prepared 2 days prior
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - can of Pepsi stored on prep table **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under wok station - Under smoker - under fryers **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in on cooks line
22-16-4
Basic - Ice buildup in both Frigidaire reach-in freezers. **Repeat Violation**
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
32
Jun 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -By three compartment sink. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Stored food not covered. -Bulk container of sugar in dry storage. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
08B-12-5
86
Apr 18, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken nuggets 79f. Fried chicken 87f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. -By three compartment sink. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By three compartment sink. **Warning**
31B-02-4
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 - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Front handsink. **Warning**
29-20-5
Basic - Stored food not covered. -Bulk container of sugar in dry storage. **Warning**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -Under front cooler. -Under broiler. **Warning**
36-73-4
Basic - Food stored on floor. -Cooking oil by reach in freezer. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer to left of three compartment sink. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Ripped/worn tin foil used as shelf cover. -By fryers. -Under rice cooker. **Warning**
14-20-4
35
Dec 15, 2023
Complaint Partial
No violations found.
100
Nov 20, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 71f, Chicken 69f. Less than 4 hours. Advised to rapid chill, **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Rear handsink. **Corrected On-Site**
31A-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn.
14-10-4
Basic - Floor soiled/has accumulation of debris. Under fryers.
36-73-4
Basic - Food stored on floor. Cooking oil in kitchen.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by three compartment sink.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Ripped/worn tin foil used as shelf cover. Under rice steamer.
14-20-4
Basic - Stored food not covered. Eggrolls and chicken in walk in cooler. **Corrected On-Site**
08B-12-5
55
Jun 12, 2023
Routine - Food
No violations found.
100
Jun 8, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Dec 13, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken 62° operator place by into cooling unit for quick chill.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Clean chemicals stored with food on bottom shelf at prep table next to cooks line
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to smoker block with food bucket containers.
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooling units on cooks line.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table across from 3 compartment sink.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food on cooks line.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.
35B-01-4
Basic - Ice buildup in Frigidaire reach-in freezer in back prep area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. All lowers shelves throughout the entire kitchen.
14-20-4
Basic - Shelves under prep table with rust that has pitted the surface.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pork set out at room temperature on speed rack next to walk-in cooler.
06-01-5
33
Frequently Asked Questions
When was Golden China last inspected?
The most recent health inspection at Golden China on file is from May 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Golden China?
Across the inspection record, “ice buildup in reach-in freezers” has been cited seven times, more than any other issue at Golden China.
How does Golden China compare to other restaurants in Clermont?
Golden China most recently scored 26 out of 100, which is lower than the Clermont average of 67.
Has Golden China's inspection record improved over time?
No. Recent inspections at Golden China have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Golden China 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 Golden China inspected?
Based on the inspection history on file, Golden China is inspected around three times per year on average.
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