China Fun
27423 S Dixie Hwy #18, Naranja, FL 33032 · Permanent Food Service · License 2331001
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 6 basic-18
- Safety score82
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 visitOct 26, 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.
9 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 cold held at greater than 41°F.
Observed shrimp (51°F - Cold Holding). Inside walk in cooler. As per operator they were thawing and then put it inside walk in cooler. For less than 4 Operator added ice for rapid cooling.
Repeat violationFixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm). Operator discarded the solution and replenished with new solution. Retest Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed used as storage by front counter.
Repeat violation
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle inside plastic container in contact with flour at storage area. Operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food prep without hair restraint. Employee put on hat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Observed 2 scoops with handle broken inside plastic containers with rice at storage area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed across cook line. Operator removed towels
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee keys, water bottle inside box with soy sauce packets. Operator removed item
Fixed on the spot
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.