China 1
1107 W North Blvd Ste 10, Leesburg, FL 34748 · Permanent Food Service · License 4502007
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 6 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitAug 13, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
B80Routine inspection10 violations, 2 high priority No follow-up needed
- First visitAug 4, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
-Raw shrimp stored behind carrots.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
-Menus lining food containers.
Repeat violation
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.
-Multiple cooked items in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Vegetable slicer by handsink.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-Bulk containers of flour.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-Dry storage shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Exterior of bulk containers. -Shelving under prep tables. -Walk in cooler fan covers.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-Under prep table. -Under 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.