CHINA CHEN

Name: CHINA CHEN
Address: 4880 SUN CITY CENTER BLVD, SUN CITY CENTER, FL, 33573, US
Rating: 13.8

4880 SUN CITY CENTER BLVD, SUN CITY CENTER, FL 33573

License #3912480

🥡 Chinese ℹ️

13.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 15, 2026 · 14 findings · 3 critical

Routine - Food

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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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA CHEN in SUN CITY CENTER currently holds an InspectFL Health Score of 13.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 104 total violations — 21 critical, 17 major, 66 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 29, 2024

The latest inspection on October 15, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

104

Coverage note

Inspector notes linked where available

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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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA CHEN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler not date marked.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Manager placed raw chicken to the bottom.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler. Removed at time of inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in drink cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and began prepping food without washing hands.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched.
[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 over raw shrimp in reach in freezer.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on plastic forks. Employee removed at time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Employee removed at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of seasoning not labeled.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment has a non food contact surface chlorine sanitizer. Manager got approved food contact chlorine bleach at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 62 F, cooked chicken wings 70 F both sitting on counter next to fryers. Manager states they were sitting there for 30 minutes. Manager placed items in reach in cooler at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on dry storage shelf.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employees eating in food prep area.
[08B-38-4] Food stored on floor. Containers of meat on floor in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then began to grab containers of chicken without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 74 F, Broccoli 74 F, Chicken 76 F on counters. Employees placed in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler and walk in cooler not date marked.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler above sauces near register.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler, operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
[08B-38-4] Food stored on floor. Sauce on floor across from walk in cooler. Broccoli on floor in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection.
[08B-27-4] Food placed in soiled container/equipment. Chicken in cardboard box.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 59 F on counter, operator placed in cooler at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed operator fill up bowl with handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler not date marked.