China Cafe

426 Beach Village Dr, Flagler Beach, FL 32136 · Permanent Food Service · License 2800719

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 4, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
1 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 6 basic (1 repeat)
-17
Administrative complaint on Jul 30, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

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

Inspection history

1 inspection · 2 visits

Jul302026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  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 29, Plumbing and backflow prevention: Drain cover(s) missing.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 1 High priority
- 2 Intermediate
- 6 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.
  In flip top reach in cooler less than 4 hours Raw chicken (56°F - Cold Holding); raw shrimp (59°F - Cold Holding); raw beef (59°F - Cold Holding); cooked shrimp (50°F - Cold Holding) operator placed in reach in freezer to get down to proper temperature.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink has utensil inside. Operator removed.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle with pink liquid substance not labeled. Operator labeled degreaser.
  Fixed on the spot
Basic6
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees on cookline making orders no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in coooler shelves rusted.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in deep freezers.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filter covers soiled with grease build up.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Drain cover at front counter missing and has towel inside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vents in kitchen and dining area soiled with mold like substance.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.