DirtyFLRestaurant Inspection Data

MINGMING TEA

MINGMING TEA located in ST. PETERSBURG has undergone 6 health department inspections, achieving a 3.3/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 6 reports on file

7218 Central Avenue
Saint Petersburg, Florida, 33707
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13561673

Met Inspection Standards

1 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -cups stacked wet behind sushi bar
  • 33-16-4:Basic - Open dumpster lid.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on sushi prep line Repeat Violation

10/28/2025· 5mo ago

Visit ID: 10919251

Met Inspection Standards

1 int, 1 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front counter is soiled with food debris between cracks. Repeat Violation

2/21/2025· 1y 1mo ago

Visit ID: 10738364

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding); cream cheese (54F - Cold Holding). Management placed items in freezer. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris.
  • 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. Portioned raw fish in freezer not dated
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has deep fryer on rear counter of sushi bar with no hood system Repeat Violation

12/9/2024· 1y 4mo ago

Visit ID: 8777890

Met Inspection Standards

2 high, 2 int, 1 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas above sushi area. Repeat Violation
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved chlorine sanitizer. Manager purchase correct chorine sanitizer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crabmeat (50F - Cold Holding); cream cheese (50F - Cold Holding). Manager placed items in freezer. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator information for cooked rice being held at sushi bar. **Corrective Action Taken**
  • 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. Portioned raw fish in freezers not dated
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has deep fryer on rear counter of sushi bar with no hood system Repeat Violation

4/29/2024· 1y 11mo ago

Visit ID: 8544576

Met Inspection Standards

3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Shared dumpster with other businesses
  • 14-12-4:Basic - Utensils in poor condition. Ice scoop cracked
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has deep fryer on rear counter of sushi bar with no hood system

11/3/2023· 2y 5mo ago

Visit ID: 8376482

Met Inspection Standards

1 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Interior of tall reach in freezer in storage room
  • 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. Portioned raw fish in freezer not dated Repeat Violation