CHINA MAX

Name: CHINA MAX
Address: 10345 SE US HWY 441, BELLEVIEW, FL, 34420, US
Rating: 38.7

10345 SE US HWY 441, BELLEVIEW, FL 34420

License #5202345

🥡 Chinese ℹ️

38.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 9 findings · 4 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA MAX in BELLEVIEW currently holds an InspectFL Health Score of 38.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 61 total violations — 16 critical, 15 major, 30 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 19, 2023

The latest inspection on September 24, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CHINA MAX 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bowl with raw beef juice stored on top of broccoli, manager moved the bowl.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above make table, manager moved.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Male employee used triple sink to wash his hands.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking On cook line, fried chicken, chicken wings and egg rolls no time marked, Manager time marked.
[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. Male employee cleaning oven, touched trash can and immediately after started moving food into oven, Inspector instructed to stop and wash his hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Walk in cooler, chicken cooked 9/22/26 no date, employee dated.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed knife and placed back on magnet, no sanitization occurred, Inspector instructed to set triple sink and sanitize knife.
[14-01-5] Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside flour bin, Manager removed the bowl.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler near fryers has an ambient temperature of 50F. All food in unit at 46F and above.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Unisex restroom has no covered trash can.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with lemon on prep table near make table. Moved during this inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall and light in dining area soiled with dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Two mops with mop head down, manager flipped mops over.
[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. Male employee took cash from customer then used utensil to handle food without washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near fryers: eggrolls 46F. Pork 46F. Pork 47F. Chicken 46F. Reach in cooler has an ambient temperature of 50F. Per operator, has been in unit overnight. Stop sale issued.
[31B-02-4] No paper towels or mechanical hand drying device or soap provided at handwash sink. Sink in ware wash area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One card provided expired 4/2023.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Lining shelves on cookline.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce on shelf on cookline.
[32-09-4] A minimum of one bathroom facility is not available for public use. Partition built in front of restroom leaving the restroom not accessible. Operator stated partition will be removed Monday. Instructed operator that customers will need to be escorted to the restroom from back door if the need arrises.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several tiles soiled with dust.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Missing for all employees on cookline.
[08B-37-4] Food stored in a prohibited area. Bag of personal food on top of sauce bucket. Unwashed green onions stored on shelf over pan of sliced mushrooms. Buckets of sauce and seasoning on floor in kitchen. Bucket of onions on floor in walk in cooler. Several pans of chicken, pan of cabbage, bucket of onions not covered in walk in cooler.
[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. In bin of rice near hand sink, handle of scoop in rice. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of multiple reach in coolers soiled with slimy substance and food debris. Shelf at end of cookline soiled with food debris. Hood filters soiled with grease.
[25-32-4] Reuse of single-service or single-use articles. Soiled box that previously contained unwashed broccoli being used to store cut broccoli.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop head down.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee chopping broccoli with bare hands and placing back into soiled box.
[12A-20-4] Employee washed hands with no soap. Male employee cutting raw broccoli rinsed hands at hand sink with no soap or water then continued to cook line and began cooking without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over cooked pork.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer containing sheet pans of chicken soiled with food debris.
[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. Missing for one new employee. Operator had employee sign form during this inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing Time as a Public Health Control (TPHC) for multiple items. Board posted with items listed. Date missing on board and no written documentation available for plan. Emailed DBPR Time as a Public Health Control (TPHC) forms to operator.