China Chef Restaurant

4042 N Goldenrod Rd, Winter Park, FL 32792 · Permanent Food Service · License 5803746

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · fixed on the spot · 29 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot), 25 basic (10 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

30 violations found

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.
30 violations found:
- 3 High priority
- 2 Intermediate
- 25 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw pork over cooked pork in reach in freezer. Operator moved raw pork
  Fixed on the spotRepeat violation
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over cooked noodles Raw beef over egg rolls Observed in walk in cooler. Operator removed beef and shrimp
  Repeat violationFixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Take out bags used to store pork and chicken in reach in freezer
  Repeat violation
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand wash sink at cook line. Operator added paper towels
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Sanitizer spray bottle not labeled at dish area
Basic25
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple containers with food in walk in cooler
  Repeat violation
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed vegetables over ready to eat noodles
  Food stored on floor.
  Bags of onions next to dish area Containers with sauce at cook line
  Repeat violation
- 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.
  Inside flour, sugar and rice bins
  In-use knife/knives stored in cracks between pieces of equipment.
  At cook line Exterior
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee at cook line Exterior
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl with no handle in flour container and soy sauce container
  Cutting board has cut marks and is no longer cleanable.
  White cutting board at cook line
  Equipment in poor repair.
  Torn gaskets at reach in cooler at cook line.
  Repeat violation
  Walk-in cooler shelves with rust that has pitted the surface.
  Food storage container/container lid cracked or broken.
  Broken container with egg rolls in reach in freezer
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  At prep station. Operator removed
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  At prep station and cook line
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave at prep station
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Both Reach in coolers at cook line
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled with grease Exterior of equipment at cook line Exterior of fryers Hood filters Small fan next to cook line Shelves at cook line
  Repeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Forks at Server station
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Cardboard boxes used for food contact surface
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Missing handle at mop sink
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door next to bathrooms
  Screen in door torn/in poor repair
  Kitchen exit door
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Soiled vents above cook line at prep station
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floors soiled with grease at cook line, prep station, under 3 compartment sink and dish area
  Repeat violation
Reporting only1
- Code 46, Exits: Exit door locked.
  For reporting purposes only. Exit door locked with wooden board across door
  Repeat violation
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.