CHINA MAX

Name: CHINA MAX
Address: 459 BRANDON TOWN CENTER DR #FC1, BRANDON, FL, 33511, US
Rating: 16.9

459 BRANDON TOWN CENTER DR #FC1, BRANDON, FL 33511

License #3918710

🥡 Chinese ℹ️

16.9 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA MAX in BRANDON currently holds an InspectFL Health Score of 16.9 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 October 21, 2026. Across those visits, inspectors documented 88 total violations — 21 critical, 19 major, 48 minor.

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Record snapshot

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The latest inspection on October 21, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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CHINA MAX 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.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop multiple bulk spices. Operator removed cups.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator replaced solution, tested at 100ppm.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Cookline hand sink slow drain.
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by trap h can. Operator moved can.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Prep area hand sink. Operator replaced towels.
[35A-02-8] Live, small flying insects found. 2 live flies observed on wall under 3 compartment sink. Operator eradicated, cleaned and sanitized the area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker on top of flip top cooler at cookline. Purse on shelf next to food items on dry storage shelf. Operator removed items.
[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 touching food in bulk rice. Operator placed correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice hot holding 129F in rice warmer. Operator increased warmer temperature.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of oyster sauce dented at seam. Operator removed from inventory.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Multiple food boxes and bag of ice on floor in walk in freezer. Operator placed all items on shelf
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. Operator removed to dish.
[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 touching food in bulk rice and cornstarch. Operator placed correctly
[08B-12-5] Stored food not covered. Multiple items in walk in cooler not covered
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator placed inside secondary bucket.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over milk cartons in walk in cooler. Operator moved chicken to lower shelf.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution tests at over 200ppm. Operator replaced solution, tested at 100ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by trash can. Operator moved can
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris observed in front counter hand sink.
[31B-03-4] No soap provided at handwash sink. Observed at prep area hand 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. Egg rolls and cooked chicken in walk in cooler.
[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.

Disposition: Met Inspection Standards
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with food items on shelf by walk in cooler. Cell phones on top of flip top cooler.. Operator removed all items.
[14-11-5] Equipment in poor repair. Torn gaskets on walk in cooler door
[08B-38-4] Food stored on floor. Buckets of soy sauce on floor near back door. Operator placed empty bucket on bottom. Bagged ice on floor in walk in cooler. Observed employee place on shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in room temperature standing water at end of steam table. Operator removed spoon and discarded water.
[35B-02-4] Insect control device installed over food storage area. Operator placed on floor.
[08B-12-5] Stored food not covered. Sliced onions and carrots, container of soy eggs not covered in walk in cooler. Operator placed covers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at steam table shelf. Operator placed in sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of soy sauce for self served not labeled. Bulk sauces at cookline not labeled. Operator placed labels on all items.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee beverage observed inside pan of sliced peppers and onions in flip top cooler on cook line. Operator voluntarily discarded.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in walk in cooler not date marked. Observed operator placed empty bucket,dates on all items.

Disposition: Emergency order recommended
[08B-38-4] Food stored on floor. Buckets of soy sauce on floor near back door and in walk in cooler. Containers of marinading chicken and beef, bag of onions, case of cream on floor in walk in cooler.
[35A-12-4] Insects breeding in standing water. Approximately 10 fly larvae observed in standing water in grout line under 3 compartment sink.
[08B-12-5] Stored food not covered. Chicken in tubs in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed multiple cases of unwashed produce stored over ready to eat food items in walk in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash serving spoon at 3 compartment sink without sanitizing, returned to front counter with the spoon.
[35A-02-7] Live, small flying insects found 3 small flying insects observed under 3 compartment sink.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 3 observed on floor under shelving near back door. 10 observed on soda syrup boxes on rack. 1 observed on floor under soda syrup rack 12 observed on floor under bulk sugar and flour. 1 observed on top of bulk sugar container 2 observed on top of bulk MSG container. 4 observed on floor near grease trap 2 observed on floor behind prep table at end of cookline 1 observed on floor at end of steam table at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice and soft drinks poured into hand sink at front counter. .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[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.

Disposition: Emergency order recommended
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets- inverted
[35A-03-4] Dead roaches on premises. 3 dead roaches underneath grease trap. 1 dead roach underneath bulk containers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Employee discarded drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweatshirt and bag on top of sauces and canned goods
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled inside walk in cooler. Wall soiled. By prep table on back line
[08B-38-4] Food stored on floor. Half and half, cabbage ,frying grease,soy sauce,stored on floor inside walk in cooler. Cooked chicken on floor under prep table- moved off floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease, exterior bulk food containers, grease build up exterior cook line equipment
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in back kitchen area.
[25-32-4] Reuse of single-service or single-use articles. Plastic jug cut in half used as scoop- discussed with operator
[06-01-5] Time/temperature control for safety food thawed in an improper manner.p Chicken thawing in standing water. Chef placed chicken inside walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop sink
[22-35-5] Food preparation sink has soil/old food residue. Food preparation table has buildup of old food debris.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies in back kitchen area. 2 fly larvae in back kitchen area. 1 fly inside cooked potatoes.
[35A-05-4] Roach activity present as evidenced by live roaches found. 9 live roaches in light bulb packaging over prep table and prep sink.
[35A-23-4] Roach excrement and/or droppings present. Roach excrement inside electrical box by dry storage. 1 roach egg casing on prep sink
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings underneath bag of rice in dry storage. 1 by CO2 tank
[35A-18-4] Rodent chew marks present. On bag of jasmine rice
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Rodent chew marks on bag of rice in dry storage. 1 live fly inside cooked potatoes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef cold holding 48F,raw shrimp 52F. Items placed inside walk in freezer at 3:02. Re-temperature raw beef 38F,raw shrimp 40F. At 3:54.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- Bourbon chicken 83-89F Front line- sweet and sour chicken 91-168F, cooked vegetables 112F, cooked plantains 107-147F discussed better methods
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board has stains and is no longer cleanable.
[31A-09-4] Handwash sink not accessible for employee use at all times. Back line blocked by trash can- moved
[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,cooked noodles, has no dates inside walk in cooler.