China Max
10345 US Hwy 441, Belleview, FL 34420 · Permanent Food Service · License 5202345
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic-25
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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
Licensing inspection
- First visitNov 3, 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 priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler at the front line, chicken 47°F, manager voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line, broccoli 85°F, per employee food heated around 10:30am, food will be discarded at 2:30
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In Walk in cooler, raw pork stored above sauce buckets
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Male employee moved bowl and tong to triple sink rinsed and placed it back on line to use, Inspector instructed to set triple sink and properly wash, rinsed and sanitized the equipment.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment opened and operating since 10/13/26 with no license, license issue during today's inspection.
Fixed on the spot
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.
Reach in cooler on cook line, beef cooked 11/01/26 no date marked.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For six employees, inspector provided a digital copy during inspection.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
In Walk in cooler, containers with fried chicken not covered and stored on first shelf.
Unwashed fruits/vegetables stored with ready-to-eat food.
In Walk in cooler shives stored above cut cabbage
Earlier inspections 1
F55Routine inspection9 violations, 4 high priority Administrative complaint
- First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 identified in the written procedure as a food held using time as a public health control has no time marking
On cook line, fried chicken, chicken wings and egg rolls no time marked, Manager time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bowl with raw beef juice stored on top of broccoli, manager moved the bowl.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Male employee cleaning oven, touched trash can and immediately after started moving food into oven, Inspector instructed to stop and wash his hands.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Male employee washed knife and placed back on magnet, no sanitization occurred, Inspector instructed to set triple sink and sanitize knife.
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.
In Walk in cooler, chicken cooked 9/22/26 no date, employee dated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Male employee used triple sink to wash his hands.
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink above make table, manager moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At the dry storage area, bowl no handle inside flour bin, Manager removed the bowl.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles with dust.
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.