DirtyFLRestaurant Inspection Data

CHINA FUN

With 6 documented inspections, CHINA FUN in RIVERVIEW has achieved a 1.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

4th Street North
Saint Petersburg, Florida, 33716
Sienna Bay
Pinellas County County

Overall Food Safety Rating

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

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10930354

Met Inspection Standards

5 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink water bottle 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. Employee phone on prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting over 3 compartment sink. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Seasoning container lid cracked in dry storage.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Employee removed at time of inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
  • 12A-29-4:High 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. Employee touched phone then grabbed containers of chicken.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag located in walk in freezer.
  • 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 shrimp in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 68 F left on counter, cooked ribs 48 F in reach in cooler. Employee placed in another cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 84 F left on counter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
  • 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. Pork and chicken in coolers not date marked. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink. Ext to fryers temped 78 F, ran water for approximately 2 minutes.

5/1/2025· 10mo ago

Visit ID: 8896305

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk flour at time of inspection.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on back shelves at time of inspection.
  • 08B-38-4:Basic - Food stored on floor. Observed soy sauce buckets stored on floor in back room by back door at time of inspection.
  • 10-20-4:Basic - In-use tongs stored on equipment between uses. Observed tongs stored on gas pipe to wok station near floor at time of inspection.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrubber in hand wash sink by entrance to kitchen.
  • 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. Bulk vegetables and proteins in walk in cooler at time of inspection.

9/23/2024· 1y 5mo ago

Visit ID: 8789232

Met Inspection Standards

4 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork and rice. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on soda. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil on floor, operator removed at time of inspection. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and flour.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. Corrected On-Site
  • 09-01-4:High 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. Observed employee touch cooked chicken with bare hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in walk in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 55 F, cut lettuce 78 F on counter, operator placed in reach in cooler at time of inspection. **Corrective Action Taken** 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. Broccoli 90 F, Chicken 84 F on counter, advised operator to reheat. Repeat Violation
  • 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. Chicken and pork in reach in cooler and walk in cooler not date marked. Repeat Violation
  • 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified. Completion date changed on food handler certification.

1/25/2024· 2y 1mo ago

Visit ID: 8455432

Met Inspection Standards

3 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in fried rice. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on reach in cooler, operator removed at time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
  • 08B-38-4:Basic - Food stored on floor. Soda on floor near register. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 64 F on counter, operator placed in reach in cooler at time of inspections. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 128 F, chicken wings 88F on counter.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
  • 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. Chicken and pork in reach in cooler and walk in cooler not date marked.

9/27/2023· 2y 5mo ago

Visit ID: 8454996

Met Inspection Standards

2 int, 3 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside at back door. Repeat Violation Warning - From follow-up inspection 2023-09-27: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers. Warning - From follow-up inspection 2023-09-27: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2023-09-27: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : 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. Pork, wontons and multiple items in walk in freezer nor labeled. Repeat Violation Warning - From follow-up inspection 2023-09-27: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, shrimp and multiple items in walk in freezer . Repeat Violation Warning - From follow-up inspection 2023-09-27: **Time Extended**

7/26/2023· 2y 7mo ago

Visit ID: 8339719

Follow-up Inspection Required

1 high, 5 int, 15 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in corn starch. Warning
  • 14-05-4:Basic - Cardboard used to line food-contact shelves throughout kitchen. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Drinks on reach in cooler in kitchen. Operator relocated at time if inspection. Corrected On-Site Repeat Violation Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside at back door. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Raw chicken on floor in walk in cooler. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in corn starch. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on ore table. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at handwash sink near three compartment sink. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. Warning
  • 08B-12-5:Basic - Stored food not covered. Chicken in walk in cooler and chicken and wontons in walk in freezer. Repeat Violation Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables in kitchen. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk Sugar in kitchen. Repeat Violation Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bags used to hold pork and other items in walk in freezer . Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink. Warning
  • 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. Pork, wontons and multiple items in walk in freezer nor labeled. Repeat Violation Warning
  • 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. Pork, shrimp and multiple items in walk in freezer . Repeat Violation Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning