China Gourmet
3066 Dyer Blvd, Kissimmee, FL 34741 · Permanent Food Service · License 5911188
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed on the spot, 1 repeat), 7 basic (4 repeats)-19
- Safety score81
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 visitJul 15, 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 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
All prepared food not date marked. Per operator everything was cooked on 07/12. Operator began date marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Raw beef and chicken over sauces in walk in cooler. -Raw chicken and beef over wontons in white reach-in freezer.
Fixed on the spotRepeat violation
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoops and utensils in water temping 85°F. Educated operator.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl used as scoop in bulk containers.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
White cutting board on cooks line.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Towel used in direct contact with cabbage on prep table.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Several wiping towels on cooks line.
Fixed on the spotRepeat violation
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.
Cellphones, keys and glasses on shelf next to containers on cooks line.
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.