China First

400 SE Capital Cir Ste 24, Tallahassee, FL 32301 · Permanent Food Service · License 4702454

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 complaint inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 10 basic (2 repeats)
-27
Safety score73

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct62026

Complaint inspection

14 violations found

First visitOct 6, 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.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Krab salad and pasta on Buffett at 50°, less than 4 hours per operator. Iced during inspection .
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Sushi put out at 2:00 , time marked during inspection .
  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 eggs over noodles.
  Repeat violation
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Storing sani bucket.
  Repeat violation
Basic10
- Code 08, Food protection and cross-contamination: Employee preparing food in customer section of dining area.
  Won tons prepped at dining table.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Spoon for stirring tea stored on hand sink at wait station.
  In-use utensil stored in standing water less than 135°F.
  Rice scoop on Buffett.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  For tea at wait station.
  Equipment or utensils not designed or constructed in a durable manner.
  Plastic jug used as rice scoop.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Wire rack shelf on cook line.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Cutting board on floor next to ice machine.
  Clean utensils stored between equipment and wall.
  Knives on cook line and wait station.
  Repeat violation
  Silverware/utensils stored upright with the food-contact surface up.
  At buffet forks.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Plates and forks at Buffett not stored inverted.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug132026B89Complaint inspection7 violations, 1 high priority No follow-up needed

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.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Eggs over carrots in outside walk in cooler.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Wiping cloth bucket in sink.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pans of sauces in kitchen and multiple items in walk-in cooler.
  Uncovered food stored near sink exposed to splash.
  Filled water glasses under hand sink towels.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plates at buffet.
  Clean utensils stored between equipment and wall.
  Knives in wait station and on line.
  Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected.
  Forks laying flat on buffet no overhead guard.
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.

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.