China Taste
930 W Sugarland Hwy, Clewiston, FL 33440 · Permanent Food Service · License 3600435
What drove the grade
Pesticide/insecticide labeled for household use only present in establishment.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (fixed by the Aug 24 follow-up), 1 intermediate, 2 basic (1 repeat)-12
- Safety score88
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 visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises in customer area.
More time given
- First visitAug 20, 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 priority2
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Orthopedic Insect powder killer under sink.
Tracking powder pesticide used inside establishment.
White powder under sink next to Ortho Insect powder killer.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked shrimp, egg rolls and tempura chicken in walk in cooler not date marked.
Basic2
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises in customer area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Three dead roaches under table. One dead on cook line. Operator cleaned and sanitized.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.