DirtyFLRestaurant Inspection Data

CHINA 99

Food safety records indicate CHINA 99 in CLEARWATER has 6 inspections with a 1.8/5 overall rating. Food safety practices have remained consistent.

1467 South Belcher Road
Clearwater, Florida, 33764
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10878502

  • 32-04-4:Basic - -Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Bathroom door left open other than during cleaning or maintenance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table opposite woks . Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair in walk in cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line and front counter areas
  • 08B-12-5:Basic - Stored food( cut vegetables, cooked pork ) not covered in walk in cooler
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Need flashlight to see the back area of walk in cooler .
  • 14-31-5:High Priority - - Nonfood-grade bags used in direct contact with food in reach in freezer in storage area -Nonfood-grade containers used for food storage - direct contact with food . Cooked chicken in cardboard. Manager changed chicken to food grade containers ( corrected on site )
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler . Reviewed with manager safe food storage . Manager rearranged food Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to manager the handouts for clean up in Chinese and English
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained/ soiled cutting board in cook line area . Reviewed with manager
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area and front counter areas . Manager labeled spray bottles Corrected On-Site

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8846289

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense deli reach in cooler. Owner removed Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2-1-24 Corrected On-Site
  • 08B-12-5:Basic - During inspection observed heads of cabbage on walk in cooler shelves no wrapper or protection. Employee moved Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 14-11-5:Basic - Equipment in poor repair. Handle of bottom reach in cooler broken silver bottom front of house near white cooler.
  • 08B-31-4:Basic - Food stored in undrained ice. Bean sprouts in reach in cooler. Employee removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of carrots on floor of walk in cooler. Employee moved Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was 0 ppm now 50 ppm Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Low main storage inside to go bag. Employee removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bowl inside deli reach in cooler Low main (45F - Cold Holding) Owner put inside white stand alone reach in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris Can opener
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Owner replaced Corrected On-Site

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8770108

  • 08B-19-4:Basic - During inspection observed large pan of raw chicken being stored on top of the trash can. Employee moved. Cleaned bottom on pan. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table next to white reach in fridge. Employee moved. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Hydrogen peroxide on shelf of hand wash sink. Employee moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line deli cooler bean sprouts (50F - Cold Holding) Manager moved to walk in fridge **Corrective Action Taken**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8491935

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale . Observed to go container inside rice cooker
  • 08B-38-4:Basic - Food stored on floor. Observed Large storage containers of cut up raw pork stored on floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer both in back of restaurant.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between crack of prep table and deli cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Above cook line.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine was 0 ppm now 50 ppm. Manager fixed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8491496

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-09-06: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. - From follow-up inspection 2023-09-06: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Crib in front of restaurant near bathrooms. - From follow-up inspection 2023-09-06: **Time Extended**
  • 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2023-09-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy debris. - From follow-up inspection 2023-09-06: **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Right at entry of establishment very strong oder in rear storage area. Pipe is coming out of ground. - From follow-up inspection 2023-09-06: **Time Extended**
  • 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth in use. - From follow-up inspection 2023-09-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line - From follow-up inspection 2023-09-06: **Time Extended**

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8371012

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of oyster sauce in dry storage. Employee moved Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach under cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Crib in front of restaurant near bathrooms.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy debris.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Right at entry of establishment very strong oder in rear storage area. Pipe is coming out of ground.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth in use.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented can of oyster sauce.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings near rear reach In coolers 1 rodent droppings in facility bathroom 1 rodent droppings employee bath 1 rodent droppings under crib in dinner room. Admin Complaint
  • 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Rub marks coming from drain pipe in back of restaurant, rub marks on pipes in back storage freezer area.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with food not changing gloves as needed.
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated on big 6 and reporting restricting and excluding of sick employees.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sweet and sour chicken made yesterday no date marks.