Chinese to GO

45689 US Hwy 27, Davenport, FL 33837 · Permanent Food Service · License 6307477

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 8, 2026

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 10 basic
-22
Safety score78

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep82026

Routine inspection

14 violations found

First visitSep 8, 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:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Bulk large bin holding corn starch not food grade
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Under prep table next to food. Employee moved chemicals
  Fixed on the spot
Intermediate2
- 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.
  Various prepared items in walk in cooler and reach in cooler (chicken, pork , noodles, etc)
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior oven
Basic10
- 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.
  In bulk flor bin
  In-use knife/knives stored in cracks between pieces of equipment.
  On cooks line
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Rack in walk in cooler rusted
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Cardboard lining food contact shelf's
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  On cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Door frame walk in cooler, Gasket walk in cooler Racks soiled in walk in cooler Hood filters soiled
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Milk jug cut in half and used as a scoop
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Dining room and kitchen area
  Light not functioning.
  Restroom , dining, and kitchen area
- 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.
  Bag, cell phone above prep table next
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026Follow-up to an earlier complaint checkFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 7, 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:
- 1 Basic
What was still cited
Basic1
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  At the first visit
  Frying oil stored on floor.
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.