China Place

4631 Tamiami Trl N, Naples, FL 34103 · Permanent Food Service · License 2102605

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 7, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 7 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 9 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug72026

Routine inspection

14 violations found

First visitAug 7, 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.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed a bag of raw chicken and a bag of raw beef placed in the same container.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In the walk in cooler observed a bag of raw chicken and a bag of raw beef placed in the same container.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed containers of medication stored above food prep next to steam table. Operator began to remove medications.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled.
  Observed food handler laundering kitchen linen at water faucet on wok cook line. Observed The wok equipment contaminated. Discussed with operator woke equipment will need to be washed, rinsed, sanitized.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times located near exit door.
  Observed equipment blocking hand sink.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw shrimp in standing water for thawing. Operator turned on cold running water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee foods in the walk in cooler, reach in cooler next to three compartment sink, and reach in cooler next to cook line located along the wall. Employee personal foods stored above and on food for public.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at the reach in cooler across from cook line.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
  Accumulation of debris on drainboards.
  Observed accumulation of food debris at drain board below three compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves located by the three compartment sink and the reach in coolers across from cook line have accumulation of soil residues.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler located across the cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris on the cook line.
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.
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.