China Garden
1216 N Main St, Gainesville, FL 32601 · Permanent Food Service · License 1103470
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic-11
- Safety score89
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 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : In the front line reach-in cooler: pork 49°,chicken50°, chicken 46°, chicken 46-48. Items were stocked and refilled after 12:45. The cooler was emptied and moved to the walk-in cooler.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the interior of the front line reach-in cooler has an accumulation of food debris on the door.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed : a frozen pan of beef and chicken in a pan sitting on the drain board. This was moved to a reach-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed : bulk oil stored on the kitchen floor.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed : ice building up inside the reach-in freezers.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed : a yellow cloth used under a cutting board.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed : the walk-in cooler and walk-in freezer door handles have an accumulation of dried food debris.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.