China Master
1424 Howell Branch Rd, Winter Park, FL 32789 · Permanent Food Service · License 5810866
What drove the grade
No hot running water at three-compartment sink.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
Water temperature at 83°F
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water temperature at 83°F
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing chicken at room temperature. Advised operator to thaw under cold running water or inside cooler. Operator placed it under cold running water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Buildup ice in white chest freezer
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
1 Light bulb not working at hood system
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.