CHINA EXPRESS ALACHUA

Name: CHINA EXPRESS ALACHUA
Address: 16181 NW US HWY 441 #160, ALACHUA, FL, 32615, US
Rating: 1.5

16181 NW US HWY 441 #160, ALACHUA, FL 32615

License #1103456

🥡 Chinese ℹ️

1.5 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA EXPRESS ALACHUA in ALACHUA currently holds an InspectFL Health Score of 1.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 102 total violations — 20 critical, 14 major, 68 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 22, 2023

The latest inspection on September 14, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

102

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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

F record

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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.

Official DBPR inspection report ↗

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 chicken and eggrolls in front reach in cooler made previous day morning no date mark.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour and cornstarch no handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Yellow board on back prep table and Three compartment sink cracked/deep cut marks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled above cooks line. Reach in cooler on cooks line gaskets soiled. Interior top of flip top reach in cooler soiled.
[36-73-4] Floor soiled/has accumulation of debris. Under wok station.
[08B-38-4] Food stored on floor. Pork on floor in walk in cooler.
[08B-12-5] Stored food not covered. Bags of flour and cornstarch opened in back storage area, inspector closed bags. Peeled onions in walk in cooler no cover. Chicken in walk in cooler no cover.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo bag touching noodles directly in walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing from the faucet at Three compartment sink with green hose attached.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken and pork in chest reach in freezer no date.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in walk in cooler. Raw shell eggs over cooked chicken in walk in cooler. Raw beef over tofu in walk in cooler.
[01B-03-5] Stop Sale issued due to adulteration of food product. Cooked chicken in raw chicken blue bag in walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator prepping food in restaurant hot water not working at Handwash sink on cooks line.
[25-32-4] Reuse of single-service or single-use articles. Tofu plastic container used as bowl for cut cabbage. Beef in tofu plastic container in walk in cooler. Cooked chicken in reused raw chicken blue bag in walk in cooler, see stop sale.
[33-31-5] Unnecessary items/unused equipment on the premises. Lots of cardboard boxes and miscellaneous items on floor in back of kitchen.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on shelves on cook line and on shelves in walk-in-cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos stored on prep table
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified in walk-in-cooler and stored above food served to the public
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook did not have hair restraint. Cook put on cap
[08B-38-4] Food stored on floor. Bag of rice, cans of coke, container of soy sauce and cooking oil stored on floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice build up
[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 bag of flour touching flour
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer behind counter has insulation exposed on lid
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves on cook line lined with wood panels that at not sealed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of grease
[35B-03-4] Outer openings not protected with self-closing doors. Exterior screen door in back of kitchen not self closing
[25-32-4] Reuse of single-service or single-use articles. Container of white pepper with hollow handle used to stored prepared whole peppers and soy sauce
[25-05-4] Single-service articles improperly stored. Box of Single service take out containers stored on floor behind front counter
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water on floor at entrance to walk-in-cooler
[08B-12-5] Stored food not covered. Bag of flour open and not protected, next to reach in freezer by back door
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls along cook line soiled with grease
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed nonfood-grade t-shirt bag used in direct contact with food ( Noodles in bowls in walk-in-cooler and reach in cooler covered with r-shirt bag and in contact with noodles.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2025
[08A-04-5] Raw animal food stored over or with unwashed produce. Two trays of Raw prepped Chicken stored over vegetables and Krab in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip-top make table cooler has raw shelled eggs stored over sauces and open container of garlic in oil.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cabbage at prep table at 78F, cabbage was cut more than 4 hours earlier.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cabbage at prep table at 78F, cabbage was cut more than 4 hours earlier.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Honey sauce and rice sauce prepared 4 days earlier not marked in walk-in-cooler .

Disposition: Met Inspection Standards
[35A-03-4] Dead roaches on premises. One dead roach on floor in front of walk-in 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 shelf above reach-in cooler across from cook line. Employee removed phone during inspection.
[14-11-5] Equipment in poor repair. Handle of reach-in freezer across from cook line fryer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap above and below back door.
[08B-38-4] Food stored on floor. Bag of rice on cook line floor. Bags of msg and salt on kitchen floor in front of back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Hand washing sink next to three compartment sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean utensils on cook line to cook chicken. Manager had employee wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked pork in reach-in cooler across from cook line. Employee moved cooked pork from underneath eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Shelves of reach-in cooler across from cook line.
[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 pork in reach-in cooler across from cook line. Manager stated item was prepared on 7/15, employee placed proper date mark on item.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in front of kitchen, 81F.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bags of flour and rice in kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Shelves on cart next to walk-in cooler.
[14-11-5] Equipment in poor repair. Handle missing to reach-in freezer across from cook line fryer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door to kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Floor throughout the kitchen. Floor in walk-in cooler.
[08B-38-4] Food stored on floor. Soy sauce stored on floor behind front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line greasy. Gasket of reach-in cooler next to cook line fryers. Drain area beneath three compartment sink. Condensation pipe and electrical pipe in walk-in cooler.
[25-32-4] Reuse of single-service or single-use articles. Chicken stored in box in walk-in cooler. Manager removed chicken from the box and placed chicken in container.
[25-05-4] Single-service articles improperly stored. To go containers stored on floor in dry storage room next to back door.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk-in cooler.
[01B-07-4] Food with mold-like growth. See stop sale. Bottles of peppers and nuts in walk-in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Chicken stored in container with menu as food liner. Manager removed menus from container.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed 25 rodent droppings on floor behind reach-in freezer across from cook line fryer. Observed 20 rodent droppings on floor underneath hand washing sink next to three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink next to three compartment sink. Manager removed steel wool during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach-in cooler next to three compartment sink. Manager stated item was prepared the previous day at 2 pm. Manager placed proper date mark on item.