China One

3218 US H Wy 27 S, Sebring, FL 33870 · Permanent Food Service · License 3801034

A
Grade A
Safety score 90 of 100
Latest visit: Jul 7, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 7 routine inspection
    1 high priority (fixed on the spot), 5 basic (2 repeats)
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitJul 7, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    6 violations found:

    • 1 High priority
    • 5 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.

      Observed a bottle of chlorox wipes next to gatorade in storage area, owner moved.

      Fixed on the spot

    Basic5

    • Code 08, Food protection and cross-contamination: Stored food not covered.

      Observed oyster sauce not covered on a shelve in the kitchen, owner covered.

      Fixed on the spot

      Food stored on floor.

      Observed container of soy sauce on the floor in the walk in cooler, owner put on shelve.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.

      Observed ice buildup up in reach in freezer in the kitchen.

      Repeat violation

    • Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.

      Observed missing handle on faucet at mop sink.

      Water leaking from pipe and/or faucet/handle.

      Observed leaking faucet at the 3-compartment sink.

      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.

Most cited

Food protection and cross-contamination2
Plumbing and backflow prevention2
Food-contact surfaces designed and maintained1
Chemicals and toxic substances1