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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHINA CHEF in ODESSA currently holds an InspectFL Health Score of 77.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 5 major, 5 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 27, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHINA CHEF has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg roll and cooked chicken no date mark over 24 hours in walk in cooler . Operator marked date correctly.
- [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above raw beef not packaged on flat sheet pan in walk in freezer . Operator moved beef to top shelf
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler in kitchen
- [08B-38-4] Food stored on floor. Cabbage on floor in walk in cooler, operator moved cabbage to the shelf
- [08B-12-5] Stored food not covered. Cooked egg roll not covered in walk in cooler . Operator covered it with plastic wrap.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cooked egg roll in reach in cooler by front line. Operator moved beef to bottom shelf. Raw beef above cooked dumplings in walk in cooler . Operator moved the beef to bottom shelf. Raw chicken above the sauce , operator moved the chicken to bottom shelf.
- [41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitary bucket tested over 200ppm, operator added water into it to dilute and tested 50ppm
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked dumplings (112F-hot holding ) at warmer station, operator reheated it to 169F.
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