W & C TASTE OF CHINA RESTAURANT INC Inspection – February 10, 2026

High Priority 1

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over prepared vegetables in walk in cooler at time of inspection.

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods stored in walk in cooler not labeled at time of inspectionnn

Basic 5

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles in kitchen are soiled with old food debris at time of inspection.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment are soiled with old grease at time of inspection.

#4Basic22-16-4

Basic – Walk in cooler interior/shelves have accumulation of soil residues. Observed a mold like substance on reach in cooler shelves at time of inspection

#5Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves at time of inspection.

Florida Food Watch