NEW CHINA ST PETE LLC
928 58 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Gallon of soy sauce on floor in prep area. Employee moved items off the floor.
- 25-32-4:Basic - Reuse of single-service or single-use articles.
- 08B-12-5:Basic - Stored food not covered. Multiple stored food not covered in walk-in cooler. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms over cooked pork in walk-in cooler. Manager moved items Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with pork food storage in reach in freezer. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken on cook line stand up cooler. Employee property separated items. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting g boards soiled with food debris.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/18/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 12/4/2024
High Priority
3
Intermediate
5
Basic
13
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container bowl in rice. Manager moved item. Corrected On-Site Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 36-36-4:Basic - Ceiling tiles missing in kitchen and prep area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drinks on cook line prep tables.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Gallons of soy sauce on floor.
- 08B-12-5:Basic - Multiple stored food not covered in walk-in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken, pork in sink to thaw with no running water.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms over cooked pork in walk-in cooler. Manager moved items. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chicken, pork,vegetables in containers not identified by common name.
- 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. Employee prepping cooked egg rolls. Inspector discussed with management.
- 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. Chlorine 0ppm. Manager went to store and bought the correct sanitizer. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with pork food storage in reach in freezer. Repeat Violation
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed management education package.
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (125F - Cooling) noodles (51F - Cooling) on prep table. Manager placed item in walk-in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. 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 pork,cooked chicken in walk-in cooler has no date marking. Made 12-3-24.
Food safety inspection conducted on 12/4/2024 revealed 21 total violations (3 high priority, 5 intermediate, 13 basic).
Inspection on 5/22/2024
High Priority
3
Intermediate
0
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour bin, removed Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen with no hair restraints Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door of kitchen Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line
- 08B-12-5:Basic - Stored food not covered. Raw beef in reach in freezer not covered Multiple containers on walk in cooler not covered
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.200ppm, corrected 100ppm Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Egg rolls in to go bags in chest freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over biscuit dough, removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (72F - Cold Holding) on cook line, moved to cooler **Corrective Action Taken**
Food safety inspection conducted on 5/22/2024 revealed 16 total violations (3 high priority, 0 intermediate, 13 basic).
Inspection on 10/11/2023
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food no hair restraint. - From follow-up inspection 2023-10-11: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap in side. - From follow-up inspection 2023-10-11: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back storage area floor has food debris. - From follow-up inspection 2023-10-11: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line. - From follow-up inspection 2023-10-11: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bbq food debris. - From follow-up inspection 2023-10-11: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers and freezers. Sides of wok station soiled with food debris. - From follow-up inspection 2023-10-11: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled. - From follow-up inspection 2023-10-11: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on counters not in sanitizer bucket. - From follow-up inspection 2023-10-11: **Time Extended**
- 35A-09-4:High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. 40 live ants on floor by back door. 3 live ants on prep table. - From follow-up inspection 2023-10-11: 2 live ants at back door area. **Time Extended**
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (54F - Cold Holding)manager moved items to walk-in cooler. Shell Eggs 41F @3:12 pm Corrected On-Site - From follow-up inspection 2023-10-11: Shell eggs in reach in cooler on cook line at 46 degrees Fahrenheit . Manager moved items to freezer. **Time Extended** **Corrective Action Taken**
- 11-27-4:Intermediate - - From initial inspection : 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 clean up protocol to operator. - From follow-up inspection 2023-10-11: **Time Extended**
Food safety inspection conducted on 10/11/2023 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 10/10/2023
High Priority
6
Intermediate
2
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of bamboo shoot.
- 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 food in reach in freezer. Manager moved items.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food no hair restraint.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap in side.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Back storage area floor has food debris.
- 08B-38-4:Basic - Food stored on floor. Gallon of oil and soy sauce on floor. Manager moved items off floor. Corrected On-Site
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Lid open on grease receptacle. Employee closed lids. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bbq food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers and freezers. Sides of wok station soiled with food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Milk in beverage cooler up front dining area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork bag frozen for thawing in container on prep table. Manager place item in walk-in. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on counters not in sanitizer bucket.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White power in containers have no labels. Employee labeled sugar. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented can of bamboo shoots
- 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 picked up food off the floor, placed in trash then continued cooking. Educated employee.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 40 live ants on floor by back door. 3 live ants on prep table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over krab in reach in freezer.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (54F - Cold Holding)manager moved items to walk-in cooler. Shell Eggs 41F @3:12 pm Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Burn cream in containers with to do lids on line. Employee removed. 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 clean up protocol to operator.
- 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. Cook chickens from 10-9-23 no date marked. Manager date mark items Corrected On-Site
Food safety inspection conducted on 10/10/2023 revealed 23 total violations (6 high priority, 2 intermediate, 15 basic).