China Park
2301 Fl 524 Ste 115, Cocoa, FL 32926 · Permanent Food Service · License 1505423
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 intermediate (fixed on the spot), 10 basic (6 repeats); basic violations cost 12 at most-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken cooked 2 days prior not date marked. Operator date marked during inspection
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle on triple sink area no label. Operator labeled soap
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and salt containers unlabeled. Operator labeled during inspection
Fixed on the spotRepeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp sitting in standing water on triple sink area. Operator corrected by turning running water on.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple items in walk in cooler. Operator covered them during inspection
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Between make table and prep table
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gaskets on make table on front area
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
And rusty
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gaskets in reach in cooler in front area Hood filters soiled with grease
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Behind kitchen equipment
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.