Chinatown Restaurant
2059 Pine Ridge Rd, Naples, FL 34109 · Permanent Food Service · License 2103248
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection4 high priority (no follow-up needed), 2 intermediate, 3 basic-21
- Safety score79
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 visitJul 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 shrimp and a bag of raw chicken placed in the same container. Foods are not served together. In the walk in cooler observed ready to eat cooked fried chicken pieces placed in a cardboard box without a food grade liner. The cardboard box being used is the box raw chicken is received in.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line, cooked noodles (74°F - Cold Holding). Operator stated foods were cooked at 11am. Operator stated foods will be discarded at after lunch service at 3pm.
Code 08, Food protection and cross-contamination: In the walk in cooler observed ready to eat cooked fried chicken pieces placed in a cardboard box without a food grade liner.
The cardboard box being used is the box raw chicken is received in.
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 shrimp and a bag of raw chicken placed in the same container. Foods are not served together.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee ware washing dishes at hand sink next to three compartment sink. Discussed with operator hand sink is only for handwashing to prevent and reduce cross contamination.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Chun Hsueh Wang date issued: 6/23/26
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box of raw pork stored on the floor of the walk in cooler, a bag of uncut cabbage stored on the floor across from dishmachine.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: The inside of lids of reach in cooler across from cook line is heavily soiled with grease, food debris, dirt.
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.
- Stop sale
- An order that the food can’t be sold or served.