CHINA MAX
459 BRANDON TOWN CENTER DR, SPACE FC1 · BRANDON · Hillsborough County · FL 33511
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 9
22-35-5High Priority – Food preparation sink has soil/old food residue. Food preparation table has buildup of old food debris.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies in back kitchen area. 2 fly larvae in back kitchen area. 1 fly inside cooked potatoes.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 9 live roaches in light bulb packaging over prep table and prep sink.
35A-23-4High Priority – Roach excrement and/or droppings present. Roach excrement inside electrical box by dry storage. 1 roach egg casing on prep sink
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings underneath bag of rice in dry storage. 1 by CO2 tank
35A-18-4High Priority – Rodent chew marks present. On bag of jasmine rice
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Rodent chew marks on bag of rice in dry storage. 1 live fly inside cooked potatoes.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef cold holding 48F,raw shrimp 52F. Items placed inside walk in freezer at 3:02. Re-temperature raw beef 38F,raw shrimp 40F. At 3:54.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- Bourbon chicken 83-89F Front line- sweet and sour chicken 91-168F, cooked vegetables 112F, cooked plantains 107-147F discussed better methods
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board has stains and is no longer cleanable.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Back line blocked by trash can- moved **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken,cooked noodles, has no dates inside walk in cooler.
Basic 12
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets- inverted **Corrected On-Site**
35A-03-4Basic – Dead roaches on premises. 3 dead roaches underneath grease trap. 1 dead roach underneath bulk containers.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Employee discarded drink. **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. Sweatshirt and bag on top of sauces and canned goods
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back door
36-73-4Basic – Floor soiled/has accumulation of debris. Floor soiled inside walk in cooler. Wall soiled. By prep table on back line
08B-38-4Basic – Food stored on floor. Half and half, cabbage ,frying grease,soy sauce,stored on floor inside walk in cooler. Cooked chicken on floor under prep table- moved off floor **Corrective Action Taken**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease, exterior bulk food containers, grease build up exterior cook line equipment
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in back kitchen area.
25-32-4Basic – Reuse of single-service or single-use articles. Plastic jug cut in half used as scoop- discussed with operator
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner.p Chicken thawing in standing water. Chef placed chicken inside walk in cooler. **Corrected On-Site**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. In mop sink
Inspector observations synchronized from DBPR on August 10, 2026 2:54 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
7 observation(s)
2 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.