Chen's China LLC

1150 US Hwy 41 NW Ste 9, Jasper, FL 32052 · Permanent Food Service · License 3400181

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 22, 2026

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 Jul 20 routine inspection
5 high priority (fixed on the spot), 1 intermediate, 6 basic (2 repeats)
-26
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

Jul202026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 22, 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 visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 5 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in reach-in cooler across from cook line fryers: chicken (47°F - Cold Holding); egg roll (48°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach in freezer to reduce temperature to 41°. Items stored in buffet line reach-in cooler: tomatoes (48°F - Cold Holding); eggs (47°F - Cold Holding); lettuce (47°F - Cold Holding); melon (47°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach in freezer to reduce temperature to 41°.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Items stored in buffet line steam table: pork (118°F - Hot Holding). Manager stated pork placed in steam table 1 hour prior to temperature being taken. Manager returned pork to kitchen to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken stored over raw pork in freezer next to back door. Manager placed chicken on bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to handling single service items without washing hands.
  Employee handled raw beef and proceeded to handle a to go container without washing hands. Manager had employee wash hands and use a different to go container.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen from outside and began wrapping containers of food in kitchen. Manager had employee wash hands.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Blade of can opener soiled with old food debris. Deflector plate of front counter ice machine soiled with mold-like substance.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Container of mushrooms stored in walk-in cooler. Manager covered mushrooms with plastic.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Cardboard lining kitchen shelves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk-in cooler shelves soiled with old food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers stored on shelf above three compartment sink.
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Reused egg cartons used to cover vegetables in walk-in cooler. Manager discarded cartons and covered vegetables with plastic.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mops stored in mop bucket next to mop sink.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.