China Chef

1131 S Toledo Blade Blvd #86, North Port, FL 34288 · Permanent Food Service · License 6805083

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (4 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot), 7 basic (3 repeats)
-41
Administrative complaint on Sep 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score39

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

15 violations found

First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 5 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 2 dented cans of soy sauce in dry storage. The operator segregated the cans for return.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over eel sauce in the reach in cooler. The operator properly stored the raw eggs.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw ground pork stored over whole-muscle intact beef in the walk in cooler. The operator properly stored the raw foods.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed non-food grade paper menus used to line sheet pans in direct contact with cooked chicken.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed an employee rinse a soiled sheet pan with only water then put away without sanitizing. The employee properly rewashed and sanitized the sheet pan.
  Fixed on the spotRepeat violationAdministrative complaint
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.
  Observed cooked chicken and cooked pork prepared onsite and held for more than 24 hours with no date mark. The operator date marked the above foods.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chlorine test kit used to check sanitizer.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw chicken and cooked pork thawing at room temperature. The operator stored the above foods in the walk in cooler.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed multiple boxes of food stored on the floor in the walk in freezer.
  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.
  Observed the scoop handles used for flour and sugar not stored above the foods. The operator properly stored the scoops.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  The operator removed the wet cloth.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed the door gaskets for the 2-door reach in cooler at the entrance to the kitchen soiled with a black substance.
  Buildup of food debris/soil residue on equipment door handles.
  Observed the walk in freezer door handle soiled with an accumulation of food debris. Observed the door handles for top portion of the reach in cooler soiled with food debris.
- 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.
  Observed employee cell phones stored on food preparation tables. Observed employee personal belongings stored with packaged dry goods in dry storage.
  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.
Stop sale: An order that the food can’t be sold or served.