China 88 Food INC
4217 NW 16 Blvd, Gainesville, FL 32605 · Permanent Food Service · License 1103015
What drove the grade
Time/temperature control for safety food controlled by time and not discarded at the end of the 4 hour time period.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection3 high priority, 1 intermediate, 6 basic (1 repeat)-28
- Administrative complaint on Sep 16, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 42° Pork Beef 44° Shrimp 44° Cooked chicken 44°
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and not discarded at the end of the 4 hour time period.
Observed : egg rolls to be discarded at 3 pm, still on the counter at 3:30pm.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : in the cook line flip top reach-in cooler: chicken 45°, pork 52°, shrimp 47°, beef 50°, cooked chicken 47°. Items stocked after lunch rush, per the owner. Items may have sat out during the restocking period. All items moved to the walk-in cooler for 15 minutes, the the walk-in cooler till 41°.
Administrative complaint
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Observed : egg rolls over 4 hours, not discarded.
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed : lack of a clean up poster, one was emailed.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed sprouts in the walk-in cooler, at 41° not covered. The owner wrapped it.
Fixed on the spot
Food stored on floor.
Observed : cases of food on the floor of the walk-in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : an unsealed water bottle on the cook line.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed : items on the top shelf of the cook line are not inverted.
Repeat violation
Reuse of single-service or single-use articles.
Observed : a single use plastic jug used as a rice scoop. This was discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed : ceiling tiles over the walk-in cooler are missing.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.