NEW CHINA ST PETE LLC
928 58 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).