Georgia › Troup County › Lagrange
China Express
135 COMMERCE AVE , LAGRANGE, GA 30241 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 22, 2026): Inspectors recorded 3 violations involving food storage.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A90June 22, 20263 violations
Inspectors recorded 3 violations involving food storage.
Observed many items in coolers, walk-in and on countertops stored uncovered. All items must be covered between use.
−4 points · Cited as “null”Observed mold-like buildup inside ice machine. Employees corrected onsite.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed grease buildyo on venthood.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”A91December 30, 20254 violations
Inspectors recorded 4 violations involving food storage and cleaning & sanitizing.
Observed several items in the coolers and walk in fridge that were being stored without a cover. All items being stored must have a cover.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed foods stored on floor in walk-in cooler and freezer. All items must be 6" from ground. Items for personal used must be separated from items for store use.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed cups with no handles used for scoops in sugar & other dry items. observed knives being stored in between appliances in between uses.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed buildup inside reach in coolers and on floor of walk in fridge.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B85June 20, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving food storage.
Observed raw chicken stored above cucumbers, peppers, mushrooms, and other boxes of vegetables in walk-in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several items in the coolers and walk in fridge that were being stored without a cover. All items being stored must have a cover.
−4 points · Cited as “null”A96December 20, 20241 violation
Inspectors recorded 1 violation involving food storage.
Observed several items in the coolers and walk in fridge that were being stored without a cover. All items being stored must have a cover.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”A91June 13, 20244 violations
Inspectors recorded 4 violations, 1 of them critical, involving temperature control, food storage and cleaning & sanitizing.
Did not observe dates on any items in coolers. All items not used within 24 hours must be date-marked. Violation Code Reference 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed foods stored on floor in walk-in cooler and freezer. All items must be 6" from ground. Items for personal used must be separated from items for store use.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed build up on cooler door seals Observed build up and metal shavings on can opener.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed food debris on wall Observed damaged ceiling tiles. Observed debris behind equipment in hard to see and reach areas.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A95January 2, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep.
Did not observe dates on any items in coolers. All items not used within 24 hours must be date-marked. Violation Code Reference 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Build up on ceiling near air vents. Inspect and clean all surface areas daily, and as needed. Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-141-000692. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.