CHINA TASTE
4711 West Gandy Boulevard
Tampa, Florida, 33611
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
2
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice, flour, and sugar. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee touch raw eating in kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink 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 phone on table with rice cooker. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer door handle broken.
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 08B-38-4:Basic - Food stored on floor. Oil on floor. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
- 08B-12-5:Basic - Stored food not covered. Containers of flour and seasonings not covered in dry storage.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not all facing handle first.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet wiping cloths on prep tables..
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour and seasonings not labeled in dry storage.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fries in reach in cooler. Raw shrimp and chicken over cut onions in walk in cooler. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 66 F on counter.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 66 F, Egg rolls 69 F- retemp 43 F, chicken 71 F- retemp 54 F on counter. Employee placed in placed in walk in cooler. **Corrective Action Taken** Repeat Violation
- 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. Sent to operator at time of inspection. 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. Ribs and chicken in reach in cooler not date marked. Multiple food items not date marked in walk in cooler. Repeat Violation
Food safety inspection conducted on 2/24/2025 revealed 19 total violations (3 high priority, 2 intermediate, 14 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Repeat Violation Warning - From follow-up inspection 2024-07-16: **Time Extended** - From follow-up inspection 2024-07-17: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over cut onions in walk in cooler. Repeat Violation Warning - From follow-up inspection 2024-07-16: **Time Extended** - From follow-up inspection 2024-07-17: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers. Warning - From follow-up inspection 2024-07-16: **Time Extended** - From follow-up inspection 2024-07-17: **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. Noodles and chicken in walk in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2024-07-16: **Time Extended** - From follow-up inspection 2024-07-17: **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Repeat Violation Warning - From follow-up inspection 2024-07-16: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies on cut cabbage. Warning - From follow-up inspection 2024-07-16: 2 flies near 3 compartment sink 4 flies in dry storage area. Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over cut onions in walk in cooler. Repeat Violation Warning - From follow-up inspection 2024-07-16: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 75 F, egg rolls 51 F on counter. Operator placed in walk in cooler at time of inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-07-16: Chicken 71 on counter, employee placed in reach in cooler at time of inspection. **Time Extended** **Corrective Action Taken**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers. Warning - From follow-up inspection 2024-07-16: **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. Noodles and chicken in walk in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2024-07-16: **Time Extended**
Food safety inspection conducted on 7/16/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 7/15/2024
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Repeat Violation Warning
- 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 prep table. Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Container of soy sauce on floor. Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Repeat Violation Warning
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Bar door open, employee closed back door. Corrected On-Site Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli prior to to washing the broccoli. Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut plastic gallon container in rice. Employee removed at time of inspection. Corrected On-Site Warning
- 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. Observed employee touch phone then began to cut broccoli without washing hands. Warning
- 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 touching cooked rice with bare hands. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies on cut cabbage. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over cut onions in walk in cooler. Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 flies on cut cabbage. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 75 F, egg rolls 51 F on counter. Operator placed in walk in cooler at time of inspection. **Corrective Action Taken** Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers. 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. Noodles and chicken in walk in cooler not date marked. Repeat Violation Warning
Food safety inspection conducted on 7/15/2024 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).
Inspection on 1/30/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in soy sauce. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on table with rice cooker in dry storage area. 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. Employee jacket over bag of rice in dry storage.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line. 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. Employee removed at time of inspection. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil handle in cooked rice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler rackets soiled through out kitchen. Hood filters. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries and cooked ribs in reach in cooler. Raw chicken over sauce 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 61 F, cut lettuce 62 F on counter, operator placed in walk in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 200ppm+ chlorine, operator remade tested 100ppm. 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. Sent to operator at time of inspection. Corrected On-Site 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. Cooked ribs in reach in cooler not date marked. Repeat Violation
Food safety inspection conducted on 1/30/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 10/3/2023
High Priority
4
Intermediate
7
Basic
15
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of seasoning. Operator removed at time of inspection. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. No cook line.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer door handle broke.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Oil on floor throughout kitchen. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer near register. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons at self service area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
- 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.
- 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.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating than began to bag food with out washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork in reach in freezer next to 3 Compartment Sink. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 55 F, chicken 78 F on counter, operator placed in walk in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
- 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. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee used wet wiping cloth in handwash sink.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees working with no certified food manager at establishment.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee signed at time of inspection. 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. Ribs and egg rolls in reach in cooler not date marked. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under register, employee labeled at time of inspection. Corrected On-Site
Food safety inspection conducted on 10/3/2023 revealed 26 total violations (4 high priority, 7 intermediate, 15 basic).