China House

184 Marion Oaks Blvd 2D, Ocala, FL 34473 · Permanent Food Service · License 5202238

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
5 high priority (1 fixed by the Aug 18 follow-up, 4 fixed on the spot, 3 repeats), 3 intermediate (1 repeat), 4 basic (1 repeat)
-36
Administrative complaint on Aug 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score52

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

Inspection history

1 inspection · 2 visits

Aug142026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 18, 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 visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 5 High priority
- 3 Intermediate
- 4 Basic
What 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 on cook line, noodles 49°F, raw beef 47°F, raw shrimp 48°F, chicken 46°F, noodles 49°F, Manager moved all items to freezer, also at room temperature, cooked chicken 48°F, chicken 66°F, per manager items were pulled out of fridge at 12:00, chicken will be held on time and discarded at 4:00pm, Inspector provided DBPR form during inspection.
  Fixed on the spotRepeat violationAdministrative complaint
- 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 chicken stored above bucket with sauce, also on cook line, raw chicken above egg rolls, manager moved all.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Male employee cutting vegetables for latter use with bare hand, inspector instructed to stop, wash hands and use gloves
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Male employee entered kitchen from outside and started working with food and cleaned equipment, Inspector instructed to stop and wash his hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026
  Administrative complaint
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.
  All Food in Walk in cooler and reach in cooler missing date marked.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Male employee rinsed hands and arms in triple sink.
  Repeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach in cooler on cook line, lid with mold like substance, also microwave soiled with food residue and can opener blade.
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil jug under wok station, manager moved off the floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At the cook line, next to rice warmer, spoon in 120°F water, Manager discarded the water.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets with mold like substance.
- Code 25, Single-service items: Single-service articles improperly stored.
  Multiple to go containers not inverted, manager inverted all.
  Fixed on the spot
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.