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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 GOURMET III in THE VILLAGES currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 21, 2026. Across those visits, inspectors documented 20 total violations — 4 critical, 4 major, 12 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 21, 2026 shows 20 observation rows: 4 critical, 4 major, and 12 minor.
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What do locals think?
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Would you eat here?
CHINA GOURMET III 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: Inspection Completed - No Further Action
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over buckets of sauce, operator rearranged cooler for proper storage
- [14-09-4] Cutting board has cut marks and is no longer cleanable. At lift top cooler on cook line
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet rowel on board at lift top, moved to bucket 50 ppm
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting board at lift top cooler soiled
- [08B-38-4] Food stored on floor. Bucket of sprouts on floor in walk in cooler Fry oil on floor on cook line Buckets of sauce on floor by mop sink, moved to shelf
- [08B-12-5] Stored food not covered. In dry storage area, bulk seasoning not covered. All covered
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottles of water and canned beverage on prep counters, all removed.
- [25-32-4] Reuse of single-service or single-use articles. Egg carton trays re used for containing drips. Operated discarded
- [31A-09-4] Handwash sink not accessible for employee use at all times. Multiple metal bowls in hand wash sink by 3 compartment sink, towel in hand wash sink at front counter, all removed
- [50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/2026.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top of reach in cooler across from wok table, cooked at 11:00- broccoli (74F - Cold Holding) egg rolls (70F - Cold Holding);removed from reach in cooler at 11:00.
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - cases of unwashed mushrooms and bell peppers above cut cucumbers and onions, some items moved
- [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 handles in bulk seasonings In dry storage area. Operator took all to dish wash area
- [01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Tray of shell on crash cart broken shells in tray with unbroken eggs
- [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/ 3 cooks, 1 employee bagging food.
- [36-73-4] Floor soiled/has accumulation of debris. Behind equipment, throughout kitchen
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test Kit expired in 2024.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in cooler across from wok table, cooked at 11:00- broccoli (74F - Cold Holding)see stop sale Food on counter- removed from walk in cooler at 11:00, egg rolls (70F - Cold Holding); see stop sale, cooked chicken (50F - Cold Holding)moved to reach in cooler - cooled to 41F,
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame and hinges of reach in cooler doors on cook line Crash cart and small table on wheels Shelves in dry storage area
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. Operator cutting broccoli and putting back into original cardboard case, operator stated that he did not wash broccoli first.
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