China One

15711 Sheridan St, Davie, FL 33331 · Permanent Food Service · License 1618677

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 11 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 26 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
5 high priority (2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic (4 repeats); 2 also cited at the Oct 7 routine inspection and counted there; basic violations cost 12 at most
-49
Violations at the Oct 7 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 3 basic; 6 also cited at the Jul 16 routine inspection and counted there; intermediate violations cost 18 at most; basic violations cost 12 at most
-20
Administrative complaint on Jul 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score11

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct72026

Routine inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  At time of callback inspection still observed Until next unannounced inspection
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  At time of callback inspection still not updated.
  More time given
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 8, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
5 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach on floor next to cook line 1 live roach crawling on the floor underneath rack on cook line 1 live roach crawling on pipe underneath hand washing sink. 1 live roach crawling on the wall at prep area
  More time given
Intermediate2
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  At time off call back inspection still observed
  More time given
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  At time off call back inspection still observed
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  At time off call back inspection still observed
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
- 6 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed pan egg rolls (55°F - Cooling); tempura chicken (47°F - Cooling) in cover plastic container per operator prepared yesterday and stored in walk-in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in lower flip top fresh garlic and oil (55°F - Cold Holding) per operator was left out at room temperature for preparing dishes. Held out of temperature 30 minutes Observed in lower flip top egg rolls (55°F - Cold Holding); spare ribs (55°F) per operator held out of temperature less than 2 hours. Operator placed in walk-in cooler Thai curry.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed rice (75°F - Hot Holding) on cook line per operator held out of temperature 2 hours. Operator placed in walk-in cooler.
  Fixed on the spotRepeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed pan egg rolls (55°F - Cooling); tempura chicken (47°F - Cooling) in cover plastic container per operator prepared yesterday and stored in walk-in cooler overnight. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in walk-in cooler a pan of raw chicken stored on top of a bucket of fresh garlic and oil
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed approximately 3 large roaches crawling underneath cook line 6 live roaches on the floor underneath cart on cook line. 3 roaches on the floor front line expo station. 6 live roaches on pipe underneath 3 compartment sink. 1 live roach crawling on table by can opener holder.
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed pan egg rolls (55°F - Cooling); tempura chicken (47°F - Cooling) in cover plastic container per operator prepared yesterday and stored in walk-in cooler overnight.
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Observed wok with handle broken off surface not smooth and free of breaks.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed plastic containers in hand washing sink.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed pan of raw chicken 35°F underneath 3 compartment siink
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic cooking oil stored underneath storage racks
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee eating in food preparation area
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Though out the kitchen.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired on December 1 2025
Official report, on the Florida DBPR website

Earlier inspections 1

Jul162026F29Routine inspection20 violations, 5 high priority Administrative complaint

First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 5 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed egg rolls (55°F - Cooling) in deep covered plastic bus pan. Per operator prepared last night and placed in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw ribs (91°F - Cold Holding). Per operator ribs were defrosted in hot water less than 15 minutes. Operator started to to cook ribs.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed egg rolls (55°F - Cooling) in deep covered plastic bus pan. Per operator prepared last night and placed in cooler overnight. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs over ready to eat sauces in walk-in cooler.
  Repeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed walk-in freezer raw diced chicken stored over raw pork wontons. Operator stored correctly.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed bags of cooked dice pork spare ribs removed 07/16 operator date marked.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washing hands in handwashing sink.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Plastic cornstarch containers soiled with food debris, mold-like substance or slime underneath prepared table.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Plastic bucket stored in handwashing sink by three compartment sink. Operator removed.
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food cornstarch removed from original container not identified by common name.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed under hot running water.
  Observed raw ribs 91°F stored in stagnant hot water at 3 compartment sink. Operator said he was thawing with hot water. Advised operator to only running cold water for defrosting or store in cooler overnight. Operator placed ribs in walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic container of cooking oil stored on kitchen floor next to fryer. Observed box of raw chicken 41°F on kitchen floor. Operator placed in walk-in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic cup with no handle inside cornstarch container.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Lower flip top handles
- Code 32, Restrooms: Bathroom facility not clean employee restroom .
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  In walk-in cooler overnight.
  Worn, torn and/or soiled floors/carpeting
  Walk-in cooler floor rusted
  Wall soiled with accumulated grease, food debris, and/or dust.
  Prep area by walk-in cooler overnight.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired on December 12025
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.