CHINA TASTE
4711 West Gandy Boulevard
Tampa, Florida, 33611
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Items moved.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front hand wash sink.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Scoops cut from plastic gallon containers. Items discarded.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in walk in cooler. Raw chicken stored over sauces in walk in cooler. Raw beef over wontons in stand up freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 50f, cooked chicken 51f, next to fryer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot stored in front hand sink. Removed. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork cooked pasta no date marks in walk in cooler. Cooked chicken , egg rolls in stand up fridge in back area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 3/18/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food ( shrimp, cut lettuce , cut carrots ) not covered in walk in cooler . Manager covered food . Corrected On-Site Repeat Violation
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area near restroom . Reviewed with manager . Manager locked refrigerator Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in dry storage area . Reviewed with manager
- 08A-05-6:High Priority - -Raw animal food ( raw chicken , raw pork) stored over/not properly separated from ready-to-eat food ( vegetable spring rolls ) in refrigerator - raw chicken over containers of sauce on shelf in walk in cooler . Manager rearranged food Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged inside freezer near front counter . Reviewed correct food storage with manager . Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 125 F at steam table . Manager reheated soup to 187 F . Manager increased steam table temperature Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks have containers stored inside them in front counter area and dish washing areas . Reviewed with manager hand wash sinks are for washing hands only and must be accessible at all times . Manager removed items Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish washing and food prep areas. Reviewed with manager hand wash sinks must be stocked at all times . Manager placed paper towels in dispenser Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dish washing area . Manager labeled spray bottle Corrected On-Site
Food safety inspection conducted on 11/1/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 2/20/2024
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food (cut vegetables ) not covered in walk in cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - reviewed food storage with manager
- 08A-02-6:High Priority - Raw animal food ( raw chicken ) stored over or with ready-to-eat ( cooked pork ) food in a freezer - not all products commercially packaged. Discussed with manager
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler - discussed with manager food storage
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic and oil 74 F at cook line 3 hours - manager placed food in freezer for quick chill down - recheck 43 F Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - egg rolls in fryer bracket 112 F under 15 minutes - employee moved egg rolls to reach in cooler **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Containers of bleach stored next to packages of rice sticks on dry storage shelf - manager relocated bleach 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.
Food safety inspection conducted on 2/20/2024 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 8/16/2023
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in stored seasoning container in dry-storage area. Operator removed bowl. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
- 14-11-5:Basic - Equipment in poor repair. Reach-in freezer door has surface rust.
- 08B-38-4:Basic - Food stored on floor. 2 five gallons of soy sauce stored on floor in dry-storage area. Operator stored items on pallets. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All three reach-in freezers near front counter.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago above cooked line soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located near front counter. Operator placed hand wash sign above sink. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers and freezer located on cook line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in stand-alone refrigerator on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning removed from original container not labeled. Operator labeled seasoning. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen, then returned and began engaging in food preparation without washing hands. Educated employee on proper hand-hygiene practices. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table and cook line temp at 1210pm cooked chicken (80F) cooked pasta (47F) raw beef (45F - Cold Holding); raw shrimp (44F - Cold Holding); raw chicken (45F - Cold Holding); cooked pork (44F - Cold Holding); cooked shrimp (44F - Cold Holding); Operator moved items to freezer re temp at 1:06pm Cooked chicken 55f Cooked pasta 39f Cooked pork 39f Cooked shrimp 38f Raw beef 36f Raw shrimp 36f **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored with single-serve condiments. Operator removed WD40. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to 3 compartment sink in kitchen has plastic bags stored inside bowl. Operator removed bags. Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).