U China
326 Seabreeze Blvd, Daytona Beach, FL 32118 · Permanent Food Service · License 7406887
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 Aug 4 routine inspection4 high priority (no follow-up needed), 3 intermediate, 8 basic-29
- Safety score71
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 visitAug 4, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-fresh cut garlic in oil 54°F sitting out next to woks. Advised to use a 4 hour time control for safety and discard after 4 hours if intention is leaving out at room temperature
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.
-raw fish stored above biscuits inside the chest freezer in side storage room
Raw animal food stored over/not properly separated from ready-to-eat food.
-raw fish stored above tofu inside walk in cooler
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper used as liner for food container.
-to go paper touching egg rolls at cooler on cookline Nonfood-grade containers used in direct contact with food. -large plastic bin used for uncooked bulk rice Nonfood-grade bags used in direct contact with food.
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.
-cooked noodles
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink obstructed by large container
No paper towels or mechanical hand drying device provided at handwash sink.
-mens restroom
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-whole mushrooms on top shelf inside walk in cooler
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as cover for rice warmer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of utility lines around/under the hand sink at the front of the kitchen -side exterior of fryer/grill
Buildup of food debris/soil residue on equipment door handles.
-multiple handles of containers/pots in use on cook line/prep area
Code 33, Garbage and refuse: Garbage can soiled.
-advised ti replace interior garbage can
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-cook line under grill/fryers
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
-corner area in back near fire exit
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
-lights above 3 compartment sink
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.