126 CHINESE RESTAURANT Inspection – September 28, 2026

High Priority 1

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over buckets of sauce at walk in cooler

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout facility

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Bleach in generic spray bottle under triple sink

Basic 8

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at cooks line

#2Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee milk at walk in cooler

#3Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Bucket of soy sauce by white reach in freezer

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer at back of kitchen

#5Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line Gaskets

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at cooks line Gaskets at reach in cooler on cooks line

#7Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. To go plastic utensils at front counter

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Salt no label in white container at dry goods

Florida Food Watch