NO 1 CHINESE FOOD

Name: NO 1 CHINESE FOOD
Address: 2400 SW COLLEGE RD #105, OCALA, FL, 34471, US
Rating: 72.8

2400 SW COLLEGE RD #105, OCALA, FL 34471

License #5201726

🥡 Chinese ℹ️

72.8 Grade C / 100

Mixed Health Record

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Latest inspection

February 18, 2026 · 13 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

NO 1 CHINESE FOOD in OCALA currently holds an InspectFL Health Score of 72.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 51 total violations — 10 critical, 4 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on February 18, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

NO 1 CHINESE FOOD has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in back of kitchen dusty.
[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 and bag stored on shelf next to walk-in cooler.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of containers stored on dry storage shelf along wall next to kitchen reach-in freezers soiled with old food debris. Fan covers in walk-in cooler dusty.
[25-32-4] Reuse of single-service or single-use articles. Single use gallon jug used to scoop rice.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour on shelf next to walk-in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Egg rolls and chicken stored in containers lined with menus in reach-in cooler across from cook line fryers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in reach-in freezer next to kitchen dry storage shelf. Manager moved chicken to bottom shelf.
[41-10-4] Toxic substance/chemical improperly stored. Tubes of JB weld stored on reach-in cooler across from cook line. Manager removed JB weld during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside of reach-in cooler across from cook line soiled with old food debris. Shelves in walk-in cooler soiled with old food debris.

Disposition: Met Inspection Standards
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in back of kitchen, 78F.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Top of back door to kitchen.
[29-09-4] Faucet/handle in disrepair at plumbing fixture. Hot water handle for hand washing sink across from back door doesnt turn.
[36-17-5] Floor tiles missing and/or in disrepair. Floor in back of kitchen.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor.
[14-13-4] Food-contact surface not smooth and easily cleanable. Lid for container of rice next to walk-in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Fan covers in walk-in cooler soiled with dust. Shelf above three compartment sink soiled with old food debris.
[08B-12-5] Stored food not covered. Egg rolls stored on top shelf of walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on prep table across from cook line fryers. Manager placed wiping cloth in sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of food stored on shelf above reach-in cooler across from cook line.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Container for egg rolls in reach-in cooler across from cook line fryers lined with menus.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line stove: pork (45F - Cold Holding). Manager stated pork placed in cooler one hour prior to temperature being taken. Manager moved pork to reach-in freezer to reduce temperature to 41F. Item stored in reach-in cooler across from cook line warmer: cabbage (45F - Cold Holding). Manager stated cabbage placed in cooler one hour prior to temperature being taken. Manager moved cabbage to reach-in freezer to reduce temperature to 41F.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings at the cook line heavily soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, observed cellphone on prep table next to food.
[36-73-4] Floor soiled/has accumulation of debris. Floors under equipment with build up.
[08B-38-4] Food stored on floor. At the end of the cook line, observed oil jug on floor under wok area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Kievs stored between reach-in cooler and prep tables.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At the end of the cook line, observed wet wiping cloth under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Cold holding equipment and exterior part of hood heavily soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler soiled.
[25-32-4] Reuse of single-service or single-use articles. In walk-in cooler, observed cooked chicken stored inside cardboard box where raw chicken were stored. Manager removed chicken to a metal container.
[08B-12-5] Stored food not covered. In walk-in cooler, egg rolls on top shelf not covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers at the dry storage not labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee went multiple time outside t put away boxes and trash and then started working with cleaned containers and food. Inspector addressed situation.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed female employee rinsed dirty strainer and stored it with the clean utensils, no soap was applied, no sanitization occurred. Inspector instructed to set up triple sink, chlorine 50ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the front line, raw chicken wings stored above cooked chicken, also in walk-in cooler, raw chicken wings above cooked pork, Manager stored all food properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, Cold holding: cabbage 48F, noodles 47F, per manager items were pulled out of walk-in cooler at 2:00pm. Manager adjusted cooler temperature. No other time temperature control for safety (TCS) inside cooler, Manager moved these two items to a different working cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by containers being stored inside sink, Manager 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. In walk-in cooler and reach-in cooler, egg rolls, pork, noodles and chicken no date marked, per manager all items were cooked between 01/03/24-01/05/24.