China One
1248 Airport-Pulling Rd, Naples, FL 34104 · Permanent Food Service · License 2102604
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (no follow-up needed), 2 intermediate-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 29, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In the walk in cooler observed cooked rice (47°F - Cooling) operates stated food was cooked the day prior. Discussed best cooling practices with operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line next to fryers observed cooked chicken (47°F - Cold Holding)@12:08; cooked rice (55°F - Cold Holding)@12:10 observed raw pooled eggs (47°F - Cold Holding)@12:14 on cook line. Discussed a time control plan for operator and provided form.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the walk in cooler observed cooked rice (47°F - Cooling) operates stated food was cooked the day prior. Discussed best cooling practices with operator.
Intermediate2
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 cooked pork in the reach in cooler across from the cook line without a date mark. Operator stated pork is cooked in house on Saturday and froze the same day. A day prior to inspection food is taken out to thaw and placed in cold holding for two days. Discussed proper date marking with operator.
Code 27, Water source: Water with a temperature of least 85°F not provided at employee handwash sink located at corner of cook line.
Hot water provided in establishment.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 22, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed no food handler training available at this time.
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
At the first visitRepeat violation
In ware washing area. This is a repeat violation from the previous inspection dated 10-30-2025
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.
- Stop sale
- An order that the food can’t be sold or served.