DirtyFLRestaurant Inspection Data

CHINA 1 TAKE OUT RESTAURANT

Based on 7 health inspections, CHINA 1 TAKE OUT RESTAURANT in ST. PETERSBURG has earned a 1.9/5 food safety rating. Recent inspections indicate some food safety concerns.

2261 34 ST S UNIT 2261

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/10/2025

Inspection #: Visit ID: 10898993

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Broken measuring cup with no handle used as scoop in rice container. Manager removed. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handle to walk-in cooler soiled with buildup on debris
  • 14-11-5:Basic - Equipment in poor repair. Reach-in cooler across from cook line in poor repair. Dripping water observed inside a baking sheet st the bottom of the unit. Unit is being held together by tape to keep door shut.
  • 08B-38-4:Basic - Food stored on floor. Bucket of tea prepared onsite stored on floor inside plastic bucket inside walk-in cooler. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Inspector provided a choking poster via email to operator. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cook-line soiled Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Discussed with manager to keep dumpster lid closed.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler and reach-in freezer on cookline soiled with food debris. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service items not stored inverted on shelves across from cook line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Establishment was thawing frozen raw chicken wings in standing water at the three compartment sink. Advised management on proper thawing techniques. Manager began running cool water onto chicken to thaw. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working container of sugar stored in old soy sauce bucket not properly labeled. Manager labeled container during inspection. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored above reach-in cooler and prep table at cook line. Manager relocated item. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To-go backs used to hold various raw proteins throughout freezer cold holding units. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauces on right side of walk-in cooler. Manager relocated chicken to the bottom shelf for storage next to shell eggs. 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. Provided DBPR Form HR 5030-104 via email to operator. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled on reach-in cooler at cook line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Equipment and utensils stored in hand wash sink at West side of kitchen. Manager removed items. 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 chicken and egg rolls not date marked inside walk-in cooler. Discussed date marking with manager.

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10830436

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2025-05-07: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in food prep and cook line areas - From follow-up inspection 2025-05-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. Repeat Violation - From follow-up inspection 2025-05-07: Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. **Time Extended**

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10752657

  • 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. Out of order sign posted on bathroom door . Person in charge removed sign . Bathroom is in good working order and available for use Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.broken door on reach in cooler at cook line area- food temperatures between 48 -50 F . Reviewed with person in charge . Person in charge to schedule repair this day and not to use cooler until it is in good working order
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in food prep and cook line areas
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with person in charge
  • 08B-38-4:Basic - Food ( containers of sauces) stored on floor in walk in cooler . Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in kitchen - outer surface of microwave soiled Reviewed with person in charge
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in front cook line area . Reviewed with person in charge
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line . Heavily soiled reach in freezer in food prep area Reviewed with person in charge
  • 08B-12-5:Basic - Stored food ( clean vegetables, meats ) not covered in walk in cooler . Reviewed with person in charge
  • 29-03-4:Basic - Water draining onto floor surface from leaky pipe under triple sink . Person in charge placed container to catch water underneath triple sink and set up large tubs to wash , rinse , sanitize dishes to discard water in mop sink in dishwashing area . Manager scheduled plumbing service this day
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area . Person in charge placed bucket in a bucket Corrected On-Site
  • 14-31-5:High Priority - -Nonfood-grade bags used in direct contact with food in freezer chest -Menus used to line containers of food Reviewed with person in charge
  • 41-07-4:High Priority - Container of medicine improperly stored- stored on shelf above rice cookers Person in charge relocated medicines Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - Employee cleaning dishes in prep sink . Reviewed with person in charge the use and set up of triple sink . Dishes moved to triple sink area **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 flying insect in back kitchen area by back door
  • 08A-05-6:High Priority - Raw animal food ( raw chicken ) stored over/not properly separated from ready-to-eat food ( bottles of water in walk in cooler Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw chicken over frozen cheese on trays in freezer . Reviewed with person in charge .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - tofu 47 F, cooked pork 50:F , sprouts 44/45 F . cooked vegetables 49 F , cooked noodles 48 F, cut cabbage 47 F , raw beef 50 in cooler opposite woks Food in cooler overnight . No temperatures taken this day . Manager discarded **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tofu 47 F, cooked pork 50:F , sprouts 44/45 F ,cooked vegetables 49 F , cooked noodles 48 F, cut cabbage 47 F , raw beef 50 in cooler opposite woks . No temperatures taken this day .
  • 05-08-4:Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with person in charge
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Buckets stacked in front of hand wash sink in back kitchen . Reviewed with person in charge hand washing sinks must be accessible at all times . Buckets relocated Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in back kitchen . Reviewed with person in charge hand washing sinks are for washing hands only . Items removed from hand wash sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen Corrected On-Site
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at hand wash sink at cook line . Reviewed with person in charge hand washing sinks must be stocked at all times . Soap placed at hand wash sinks Corrected On-Site Repeat Violation
  • 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. Employee training expired in 2024 .. Reviewed with manager

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8727156

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Manager removed. Corrected On-Site Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Half eaten apple on food contact surface in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor by rear door. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in walk in cooler. Manager stored correctly. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler and slicer have built up food debris. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rear of kitchen. Manager replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in rear of kitchen. Manager replaced. 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. Multiple prepared items in walk in cooler with no date marks.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8590253

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table of reach in cooler on cook line. Manager removed. Corrected On-Site Repeat Violation
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Chest freezer in kitchen located underneath display of burnt ash. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cooked noodles stored in floor of walk in cooler. Cooking oil stored on floor of kitchen. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door open. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers on cook line not inverted for protection.
  • 08B-12-5:Basic - Stored food not covered. Multiple food items in walk in cooler stored with no covering of food items. Repeat Violation
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unpackaged food stored in unlocked chest freezer in lobby or dining room area.
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on prep table above cooked rice pot.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented 5 pound cans of dented ground bean sauce.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear of kitchen not landing on food or food contact surfaces. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken not all commercially packaged, stored over read to eat food items in upright single door freezer by three compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Observed: rear prep table and cutting board ps on reach in coolers in kitchen have built up food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by buckets and covered with containers. Manager removed. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in 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. Multiple cooked items in walk in cooler with no date marking.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at hand wash sink in kitchen.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8348907

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bag of rice
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler door handles soiled
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Under cutting boards on cook line
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table of cook line
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass cooler at front counter
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Burnt ash from incense on shelf over chest freezers
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor Bottled water on floor of walk-in cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-17-4:Basic - In-use knife steel stored in cracks between pieces of equipment. Next to cooler on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Slicer guard soiled with food residue Cooler gaskets soiled Hood filters soiled
  • 33-16-4:Basic - Open dumpster lid.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing in triple sink at room temperature
  • 14-12-4:Basic - Utensils in poor condition. Broken handle on rice scoop
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood cutting board it's cracks
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soy sauce in walk-in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Equipment on hand sink at rear of kitchen Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink on cook line

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8325918

  • 11-26-1:Intermediate - - From initial inspection : 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. Emailed agreement Warning - From follow-up inspection 2023-07-12: **Time Extended**