China Gourmet
719 Kristine Way, The Villages, FL 32163 · Permanent Food Service · License 7000604
What drove the grade
Metal stem-type thermometer soiled.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection1 high priority (fixed on the spot), 7 basic (1 repeat)-11
- Safety score89
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 visitOct 9, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Operator cleaned and sanitized
Fixed on the spot
Basic7
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees. The employee put hair restraint on.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Are rusted and soiled.
Ripped/worn tin foil used as shelf cover.
The prep table by the reach in cooler that has the microwave on it.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet towel stored on the prep table.
Code 22, Food-contact surfaces clean and sanitized: Interior of the microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters build up grease. The black plug in fan on the prep table in front of the 3 compartment sink is soiled with dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
The floor under the fryer basket machine is soiled with grease.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.