China NO 1

4519 N Pine Hills Rd, Orlando, FL 32808 · Permanent Food Service · License 5811389

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 7, 2026 (5 weeks ago)

What drove the grade

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

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 10 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

14 violations found

First visitOct 7, 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:
- 1 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw protiens behind prepped vegetables in sandwich top reach in cooler
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.
  Eggrolls
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  On both hand sinks in kitchen
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing pink toxic substance not labeled in kitchen
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Cornstarch container in kitchen
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil next to fryer
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Cracked lid for rice storage container
  Equipment in poor repair.
  Gaskets on sandwich top reach in cooler
  Reach-in cooler shelves with rust that has pitted the surface.
  Triple door reach in cooler
- Code 21, Wiping cloths and linens: Establishment using metal scubber on cleaned and sanitized, or in-use food-contact surface.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris in kitchen
  Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Hallway
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout establishment
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.