China Max
578 N US Hwy 27/441, Lady Lake, FL 32159 · Permanent Food Service · License 4508472
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 2 basic-13
- Safety score87
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 visitAug 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 broccoli 92f. Less than 4 hours. Operator put in freezer to chill and cold hold.
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 shrimp over cooked pork in walk in cooler.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-Cooked pork. Operator determined correct date.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Coffee cups in front hand sink.
Fixed on the spotRepeat violation
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
-Bag of flour.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-Hand sink in rear corner.
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.