GREAT WALL CHINESE RESTAURANT Inspection – December 17, 2025

High Priority 2

#5High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee washed spoons and containers with soap, no sanitization occurred, Inspector instructed to set up triple sink, chlorine 50ppm. **Corrective Action Taken**

Corrective Action Taken

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, chicken 54F, per manager chicken moved from cooler at 11:00am, manager placed back in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink at the warehouse washing area, items stored inside sink, manager moved all. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks above prep table, manager moved all. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. At the cook line, oil jug on floor, Manager moved off the floor. **Corrected On-Site**

Corrected On-Site

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice scoop in 72F water, manager removed the water. **Corrective Action Taken**

Corrective Action Taken

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue.

Florida Food Watch