China 1

2543 S US 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6602671

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 17, 2026

What drove the grade

Dented cans present.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot), 7 basic (3 repeats)
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Aug172026

Complaint inspection

17 violations found

First visitAug 17, 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.
17 violations found:
- 4 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented cans present.
  Bamboo shoots See stop sale. 9/25
  Repeat violation
- 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.
  Open box of raw lobster tails over a sheet pan of Rangoon's in upright freezer. from 9-23-25
  Fixed on the spotRepeat violation
- 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. Strainer of that stored raw shrimp not sanitized. Educated operator on proper sanitation.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  On prep table in the back prep area.
Intermediate6
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Educated operator not to just rinse hands in prep sink informed to properly wash hands in hand sink.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Metal can in hand sink.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Evidence of feeding stray/wild animals - Inside store observed 3 large bags of cat food and 2 cases of canned cat food inside restaurant.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Code 53, Manager certification and employee training: Records/documents for required employee training appear to be falsified.
  Observed certificates written in pencil and dates and names erased new dates and names added.
Basic7
- Code 08, Food protection and cross-contamination: Buckets of salt stored on floor in kitchen.
  Buckets of sauces and food stored in the dry storage area. 9/25
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Bottle of water and open beverage cup on prep table. Moved to front area
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook and manger both working with food, 9-25
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop soy sauce in the kitchen. In the dry storage area found bowls in of sugar and salt. 9/25
  Repeat violation
  Ice buildup in reach-in freezers preventing to close tightly.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed manger wash and rinse strainer raw shrimp was stored in not sanitized.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Foil pans
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

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.
Stop sale: An order that the food can’t be sold or served.