CHINA 1 CHINESE FOOD

Name: CHINA 1 CHINESE FOOD
Address: 2703 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 48.6

2703 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5201997

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.6 Grade F / 100

Failing Health Score

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Quick take

CHINA 1 CHINESE FOOD in OCALA currently holds an InspectFL Health Score of 48.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 33 total violations — 14 critical, 6 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment with food debris and build up of food.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Cardboard boxes used to stored cooked chicken, Manager removed the chicken from cardboard during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. At the storage area, spray bottle with blue liquid not labeled, manager labeled glass cleaner.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At rhe cook line, bean sprouts, cut cabbage and cooked broccoli no time marked, Manager marked
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer behind main line, raw beef above opened container of cooked pork, Manager moved.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment opened and operating without a license.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Hot holding soup with dead roach inside
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the kitchen area, yellow rice 103F per manager rice was cooked around 11:00 am and left out on prep table, also another container with rice at 66F left at room temperature since 11:00am, per manager rice was cooked at 12:00.

Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink near back door container inside sink, employee moved.
[53A-05-6] 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/ NO manager onsite, total of four employees working with food at inspection time.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, (make table).
[41-17-4] Spray bottle containing toxic substance not labeled. At the root counter, spray bottle with blue liquid not labeled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles, also some tiles with water marks
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, rice 54F per employee rice moved 20 minutes ago, employee moved to walk-in cooler. Reach-in cooler at the cook line, shrimp 45F, pork 45F vegetables 46, all food moved to freezer to dropped temperature down, food reached 42F.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee at the register handling money and immediately after started serving food in single service.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Underneath triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food residue.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer, raw beef stored above cheese wontons
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees at the cook line.

Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken container stored above cut vegetables.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In triple sink, raw shrimp thawed in standing water, employee opened water.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee turned water on, rinsed hand, turned off the water, applied soap rubbed hands for less than 10 seconds opened the water, removed soap, turned off water with bare hands and dried hands with paper towel. Also female employee rubbed hands for less than 10 seconds. Inspector explained the correct way to wash hands and provided a digital copy of the instruction.
[08B-37-4] Food stored in a prohibited area. At the front counter area, opened container of crispy noodle facing dining area, Inspector instructed to moved container.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs, cooked chicken wings, cooked chicken, cooked broccoli, cooked noodles, cut cabbage and beans sprouts missing time marked, Manager time marked from 11:00am.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw pork went to walk-in cooler and portioned (bare hands) cooked shrimp, inspector instructed to heat shrimp and wash hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food (chicken, noodles, pork, egg rolls, fried chicken and fried pork) in walk-in cooler no date marked, per manager food cooked 10/07-09/25.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee touched with bare hands cooked chicken, chicken heated to 201F, also male employee portioned cooked Cold shrimp with bare hands after handling raw pork, inspector instructed to heat shrimp to 145F, shrimp heated to 158F.
[13-03-4] Employee with no hair restraint while engaging in food preparation. For two male employees
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside bulk bins, employee moved.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables, manager moved to bucket.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also side of cooking equipment with grease build up and hood filters.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the kitchen area.

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