China Gourmet III

343 Colony Blvd Ste 108, The Villages, FL 32162 · Permanent Food Service · License 7000477

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 21, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Jul212026

Complaint inspection

20 violations found

First visitJul 21, 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.
20 violations found:
- 4 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In top of reach in cooler across from wok table, cooked at 11:00- broccoli (74°F - Cold Holding) egg rolls (70°F - Cold Holding);removed from reach in cooler at 11:00.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Tray of shell on crash cart broken shells in tray with unbroken eggs
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In top of reach in cooler across from wok table, cooked at 11:00- broccoli (74°F - Cold Holding)see stop sale Food on counter- removed from walk in cooler at 11:00, egg rolls (70°F - Cold Holding); see stop sale, cooked chicken (50°F - Cold Holding)moved to reach in cooler - cooled to 41°F, Corrective Action Taken Corrective Action Taken
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler - raw chicken over buckets of sauce, operator rearranged cooler for proper storage
  Fixed on the spotRepeat violation
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine test Kit expired in 2024.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled Cutting board at lift top cooler soiled
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Multiple metal bowls in hand wash sink by 3 compartment sink, towel in hand wash sink at front counter, all removed
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks, 1 employee bagging food.
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In dry storage area, bulk seasoning not covered. All covered
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler - cases of unwashed mushrooms and bell peppers above cut cucumbers and onions, some items moved
  Fixed on the spot
  Food stored on floor.
  Bucket of sprouts on floor in walk in cooler Fry oil on floor on cook line Buckets of sauce on floor by mop sink, moved to shelf
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Operator cutting broccoli and putting back into original cardboard case, operator stated that he did not wash broccoli first.
- 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.
  Scoop handles in bulk seasonings In dry storage area. Operator took all to dish wash area
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened bottles of water and canned beverage on prep counters, all removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At lift top cooler on cook line
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet rowel on board at lift top, moved to bucket 50 ppm
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Frame and hinges of reach in cooler doors on cook line Crash cart and small table on wheels Shelves in dry storage area
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Egg carton trays re used for containing drips. Operated discarded
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind equipment, throughout kitchen
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Displayed license expired 2/1/2026.
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.