China Kitchen

1715 E Oak St, Arcadia, FL 34266 · Permanent Food Service · License 2400237

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (5 repeats); basic violations cost 12 at most
-23
Extension granted on Sep 17
Counts in full until a follow-up finds the problems fixed
-3
Safety score74

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

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 17, 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.
5 violations still not corrected:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Raw Beef 54 Diced onion 54 Cooked shrimp 51 Raw shrimp 61 Raw Chicken 60 on the make table, per owner stated has been there since 11 am this morning, owner placed items in the walk in cooler.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed container of breaded chicken and a container of egg rolls in the walk in cooler, per owner stated made Saturday-9/12/26 not date marked, owner date marked.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
  Observed test strips expired 4/2026.
- 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. Observed only employee Q. Yuz 8/3/2026.
Basic8
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed handle of scoop down in the bag of rice, owner corrected.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed 2 tongs on door handles of fryer, owner moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting board grooved on make table in kitchen.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves rusted.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed grease buildup in the microwave on shelf in the kitchen.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hoods soiled with grease.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Owner closed.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed 2 ceiling tiles in the dining area with water damage and several ceiling tiles in kitchen with holes and water damage.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.