CHINA WAL RESTAURANT
7123 N US HWY 441 · OCALA · Marion County · FL 34475
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
33 full violation description(s) documented by the inspector during this visit.
High Priority 12
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw chicken and spreed then touched tray with cooked rice without washing hands.
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then continued to cook without washing hands. **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and shirt then continued to cook without washing hands. **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched cardboard box then placed sauce in cup without washing hands. **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touching cooked chicken with bare hands.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pan and placed with clean dishes.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cooked chicken being placed back in cardboard box that previously contained raw chicken. Operator began reheating chicken to 165F and above.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Sheet pans with raw chicken stored over pans of raw beef in reach in freezer. Sheet pans of raw beef on shelf over bags of raw pork.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Three live roaches on floor in warehouse wash area. One live roach on wall near hand sink next to reach in chest freezer. **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Five rodent droppings on floor near back door. More than 15 rodent droppings on floor behind reach in chest freezer. Five rodent droppings on dry storage shelves. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Cabbage 55F on prep table next to broccoli. Establishment using time for other items, cut cabbage is not on list. Discussed adding to Time as a Public Health Control (TPHC). Operator added. **Corrected On-Site**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken and egg rolls on prep table with no time mark. Time was added during this inspection. **Corrected On-Site**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled with food debris. Interior of reach in freezer soiled with food debris.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Boxes stacked on sink in ware wash area. Moved during this inspection. **Corrected On-Site**
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Missing CFM number on one certificate.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Three bottles of purple degreaser in kitchen with no label.
Basic 17
32-02-4Basic – Bathroom door left open other than during cleaning or maintenance. Door to restroom open.
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are acoustic style, several tiles have holes. **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. Two dead roaches in gaskets of reach in coolers on cook line. More than 15 dead roaches in electronic components on back side of reach in cooler on cook line. Roach egg sack in box of plastic wrap. Roach egg sack in reach in cooler. **Warning**
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Gaskets of coolers repaired with tape.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Moved during this inspection. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on dry storage shelves. **Repeat Violation**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. One male employee in kitchen.
14-10-4Basic – Equipment or utensils not designed or constructed in a durable manner. Cardboard from soda cases lining food containers. Gaskets of reach in coolers and freezers torn throughout kitchen. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over cooking equipment. Exterior of all reach in coolers and reach in freezers soiled with grease and food debris. All shelves soiled with food debris throughout kitchen. Two fans soiled with dust in kitchen area. **Repeat Violation**
16-48-4Basic – Old food stuck to clean dishware/utensils. Black substance on clean pan over triple sink.
25-32-4Basic – Reuse of single-service or single-use articles. Boxes being reused to store food and line trays. Bags being reused to cover food in the walk in cooler. Jug cut in half and used as a scoop.
08B-12-5Basic – Stored food not covered. Noodles shrimp and onions not covered in walk in cooler. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Noodles thawing at room temperature.
36-50-4Basic – Unclean building components, attachments or fixtures. Floor soiled with grease on cook line under cooking equipment. Walls soiled with cob webs throughout kitchen. Ceiling tiles have brown stains.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Next to walk in cooler with mop head down.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen.
14-06-4Basic – Wood food-contact surface not properly sealed. Several areas in kitchen are made with unsealed wood.
Inspector observations synchronized from DBPR on August 10, 2026 2:59 AM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.