CHINA FUN

Name: CHINA FUN
Address: 27423 S DIXIE HWY #18, NARANJA, FL, 33032, US
Rating: 22.9

27423 S DIXIE HWY #18, NARANJA, FL 33032

License #2331001

🥡 Chinese ℹ️

22.9 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA FUN in NARANJA currently holds an InspectFL Health Score of 22.9 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 26, 2026. Across those visits, inspectors documented 95 total violations — 18 critical, 19 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 23, 2026

The latest inspection on October 26, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food prep without hair restraint. Employee put on hat.
[14-12-4] Utensils in poor condition. Observed 2 scoops with handle broken inside plastic containers with rice at storage area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed across cook line. Operator removed towels
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed used as storage by front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys, water bottle inside box with soy sauce packets. Operator removed item
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (51F - Cold Holding). Inside walk in cooler. As per operator they were thawing and then put it inside walk in cooler. For less than 4 Operator added ice for rapid cooling.
[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. Observed scoop handle inside plastic container in contact with flour at storage area. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator discarded the solution and replenished with new solution. Retest Sanitizer Bucket (Chlorine 100ppm)

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in cooler/freezer handles.
[14-05-4] Cardboard used to line food-contact shelves. Observed on shelves at walk in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food at walk in cooler, operator segregated during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Observed by 3 compartment sink.
[14-38-4] Food storage container/container lid cracked or broken. Observed cracked gray plastic container stored above 3 compartment sinks, operator discarded during inspection.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw chicken wings (71F - Cold Holding) , as per operator less than 2 hours. Operator moved raw chicken wings to walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and dust accumulated on fan cover at kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed by 3 compartment sinks, operator discarded during inspection.
[21-10-4] Soiled dry wiping cloth in use. Observed at preparation area, operator removed during inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); operator discarded and replaced with a new solution,Sanitizer Bucket (Chlorine 100ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken on cart inside walk in cooler. Operator stored properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (47F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken (47F - Cold Holding) on reach in cooler at cook line, as per operator less than 3 hours, operator moved food containers to walk in cooler for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on soiled gray containers at walk in cooler, operator starts changing containers. Also observed soiled grinder not in used under preparation table at kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink using as a storage, operator removed items during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed by 3 compartment sinks, operator restocked 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. Observed cooked shrimp prepared onsite and held more than 24 hours not date marked.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Observed broken gaskets in unit across fryers.
[08B-38-4] Food stored on floor. Observed batter mix container stored on floor at dry storage area, operator stored properly.
[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. Observed on flour container at dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across fryers.
[08B-12-5] Stored food not covered. Observed food containers not covered on shelves at walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (43F - Cold Holding) next to 3 compartment sink. As per operator less than 2 hours. Operator moved container to walk in cooler.
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw shrimp (40F - Cold Holding) at 3 compartment sink, operator turned on water.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, employee removed during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken on cart at walk in cooler. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (47F - Cold Holding) at cook line, as per employee less than 1 hour. Employee moved to walk in cooler. Also observed bean sprouts (47F - Cold Holding) next to steam table at cook line, as per employee less than 2 hours. Employee moved food containers to walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers on shelves at walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed towels, sponges and gloves inside hand wash sink next to fryers.Operator removed during inspection.
[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. Observed frozen cooked pork not properly date marked on shelves at walk in cooler, operator dated correctly 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. Observed cooked chicken and cooked pork prepared onsite and held more than 24 hours not properly date on shelves at walk in cooler.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table by rice warmer. Operator removed personal drink.
[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. Observed on raw rice container, operator stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on units at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line next to steam table.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rice container not identified with common name at dry storage.
[22-12-5] Metal stem-type thermometer soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked pork being stored on nonfood grade bags, on reach in cooler at cook line, employee removed cooked pork from bag and stored on clean metal container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding) on shelves at walk in cooler, as per employee raw shrimp was thawed on preparation table 2 hours ago, employee moved raw shrimp to walk in freezer to cool down temperature. raw shrimp (43F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stuffed won tons (125F - Hot Holding) on steam table, as per employee less than 2 hours, employee proceeded to reheat won tons.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked pork thawing on shelves at walk-in cooler not date marked, as per operator pork was moved this morning from walk in freezer.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Chongsong Zhao on 08/27/2024.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in all units atcook line. Also at walk in cooler/freezer.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at cook line.
[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. Observed on rice container at dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
[08B-12-5] Stored food not covered. Observed raw rice container not covered at dry storage area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt,sugar and msg containers not identified with common name at cook line.
[41-07-4] Container of medicine improperly stored. Observed personal medications next to food by 3 compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked sauces inside reach in cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crispy chicken (48F - Cold Holding); cooked pork (54F - Cold Holding); cooked spring rolls (53F - Cold Holding) on reach in cooler at front counter as per Manager over 24 hours. Manager discarded during inspection.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom.
[14-01-5] Bowl or other container with no handle used to dispense food. In flour container at dry storage, operator removed during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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. Observed in sugar container, operator removed during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen.
[08B-12-5] Stored food not covered. Observed food containers inside walk in cooler not covered, operator covered during inspection.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at the cook line, employee rearranged properly.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar and flour containers not identified at dry storage area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed stuffed won tons stored on nonfood grade bags at walk in freezer, operator changed to properly bags during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw shell eggs in shelves at walk in cooler, operator rearranged properly.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area, as per operator less than 2 hours,operator moved to reach in cooler during inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line, operator discarded and replaced with a new sanitizer.Sanitizer Bucket (Chlorine 100ppm)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer at the back of the kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue inside HWS next to 3 compartment sink. Operator removed during inspection.
[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. Observed no training for Pedro and Jacinto have been working more than 60 days.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form 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. Observed cooked shrimp not date marked at walk in cooler, as per operator over 24 hours. Operator dated food during inspection.