Great Wall Chinese Restaurant
91200 Overseas Hwy, Tavernier, FL 33070 · Permanent Food Service · License 5402035
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 Nov 5 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-17
- Safety score83
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 visitNov 5, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Poultry (45*F - Cold Holding); Pork (45*F - Cold Holding); Pork (45*F - Cold Holding) lids was closed on unit to help cool good down Walking cooker : raw beef (68°F - Cooling); Poultry (32°F - Cold Holding); Poultry (43°F - Cold Holding); bean sprouts (45*F - Cold Holding); Pork (46*F - Cold Holding) WALK-IN THERMOSTAT WAS TURNED TO COLDER TEMP . Ambient temp is blowing at 39°F
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored on food storage shelving medication was relocated to bottom shelf not holding food
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. hot water valve at hand washing sink was turn on by owner
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
No running water on shrimp thawing cold water was turned
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wet wiping cloth not stored in sanitizing solution between uses.
Sanitizer container was set up and wiping cloths was put into sanitizer solution
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Chest Freezer gaskets are soiled
Buildup of food debris/soil residue on equipment door handles.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.