China Chef
12468 SR 54, Odessa, FL 33556 · Permanent Food Service · License 3918496
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection4 high priority (3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 2 basic-26
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 dumplings (112°F-hot holding ) at warmer station, operator reheated it to 169°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef above cooked egg roll in reach in cooler by front line. Operator moved beef to bottom shelf. Raw beef above cooked dumplings in walk in cooler . Operator moved the beef to bottom shelf. Raw chicken above the sauce , operator moved the chicken to bottom shelf.
Fixed on the spotRepeat violation
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 above raw beef not packaged on flat sheet pan in walk in freezer . Operator moved beef to top shelf
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitary bucket tested over 200ppm, operator added water into it to dilute and tested 50ppm
Fixed on the spot
Intermediate2
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 egg roll and cooked chicken no date mark over 24 hours in walk in cooler . Operator marked date correctly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained on prep cooler in kitchen
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked egg roll not covered in walk in cooler . Operator covered it with plastic wrap.
Fixed on the spot
Food stored on floor.
Cabbage on floor in walk in cooler, operator moved cabbage to the shelf
Earlier inspections 1
B81Routine inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 15, 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 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 above raw beef not packaged on flat sheet pan
Displayed food not properly protected from contamination.
Cooked egg roll not covered in walk in cooler. Operator covered it with plastic wrap
Intermediate3
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 chicken no date marked over 24 hours in walk in cooler. Operator marked date correctly
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained on prep cooler in cooking line
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Xiajun Chen currently working food handler card expired 6/1/2025
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Shrimp on floor in walk in freezer , operator move it to an shelf
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water container and water temperature tested 112°F. Operator removed utensils to clean and sanitize
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled and black mold like substance buildup in both reach in cooler in cook line
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.
- 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.