China 1
2661 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7408029
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-13
- Safety score87
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 visitJul 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked chicken (43-46°F - Cold Holding); cookedmpork (45°F - Cold Holding); egg rolls (43-45°F - Cold Holding) inside household refrigerator at the beginning of the cook line. Establishment just opened 30 minutes prior, stated temperatures below 41°F at the start of the shift. Product moved to walk in cooler to rapidly chill down. Advised to consider replacing unit for more reliable commercial unit, monitor temperatures as needed. Must be in compliance upon the next unannounced inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-handsink obstruction by garbage can in front
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
-reuse or no.10 cans on cookline for mixtures added to woks during cooking. Advised to provide adequate containers suitable for rigorous warewashing and adequate/proper sanitation of the food contact surface.
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.