Chinadelight
742 N Hwy 29, Cantonment, FL 32533 · Permanent Food Service · License 2706116
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (2 fixed by the Oct 20 follow-up, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cold holding temperatures in reach cook prep cooler with door opened frequently: cut cabbage at 50°F, cooked pork 45°F and 49°F, shell eggs 57°F
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed shell eggs at a temperature of 57°F
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of raid stored in food prep area, corrected and moved to storage area.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Observed cooked chicken placed in dry storage area for cooling.
Code 35, Insects, rodents, pests and animals: Accumulation of dead small flying insects in control devices.
Found in hanging from ceiling in food prep area.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.