China Max
459 Brandon Town Center Dr #FC1, Brandon, FL 33511 · Permanent Food Service · License 3918710
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 5 basic (3 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Can of oyster sauce dented at seam. Operator removed from inventory.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked rice hot holding 129°F in rice warmer. Operator increased warmer temperature.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies observed on wall under 3 compartment sink. Operator eradicated, cleaned and sanitized the area.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Prep area hand sink blocked by trap h can. Operator moved can.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Prep area hand sink. Operator replaced towels.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching food in bulk rice. Operator placed correctly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup used to scoop multiple bulk spices. Operator removed cups.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Tested at 0ppm. Operator replaced solution, tested at 100ppm.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Cookline hand sink slow drain.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone and speaker on top of flip top cooler at cookline. Purse on shelf next to food items on dry storage shelf. Operator removed items.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.