DirtyFLRestaurant Inspection Data

NEW CHINA ST PETE

NEW CHINA ST PETE located in ST PETERSBURG has undergone 13 health department inspections, achieving a 2.0/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 13 reports on file

928 58 ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 13 health inspection reports

All Inspection Reports

3/14/2026· 1mo ago

Visit ID: 13650453

Met Inspection Standards
  • N/A:No Violations Were Observed

3/12/2026· 1mo ago

Visit ID: 13650034

Facility Temporarily Closed

1 high, 1 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roaches near 3 compartment sink 1 dead roach in reach in freezer door hinge 2 dead roaches inside reach in freezer near 3 compartment sink 1 dead roaches and one roach egg sac in pan on top of reach in cooler on cook line 2 dead roaches in cobwebs on outlet above reach in freezer. 3 dead roaches on floor at end of cook line 3 dead roaches on floor between reach in freezers 3 dead roaches on cook line floor 5 dead roaches inside reach in freezer across from fryers 4 dead roaches in walk in cooler 5 dead roaches in grease on floor under fryers 1 dead roach on floor in restroom 3 dead roaches inside soap dispenser at hand wash sink on cook line 1 dead roach behind soap dispenser at hand wash sink on cook line 1 dead roach on floor at restaurant entrance Operator cleaned up all. - From follow-up inspection 2026-03-11: 1 dead roach on stove system behind wok 1 dead roach on hood system **Time Extended** - From follow-up inspection 2026-03-11: 1 dead roach on prep table leg 1 dead roach in walk in cooler door hinge Operator cleaned up both. **Time Extended** Corrected On-Site - From follow-up inspection 2026-03-12: No dead roaches observed this visit. **Time Extended** - From follow-up inspection 2026-03-12: 2 dead roaches under 3 compartment sink 1 dead roach on floor by reach in freezers **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in reach in freezer nearest 3 compartment sink door hinge 2 live roaches in reach in freezer across from cook line door hinge. 2 live roaches under prep table at end of cook line 1 live roach on prep table at end of cook line 2 live roaches in reach in cooler hinges 2 live roach on cook line floor 3 live roaches inside reach reach in freezer across from fryers door hinge. 2 live roaches on kitchen floor near 3 compartment sink 1 live roach on box of plastic drink lids in dry storage area 1 live roach on box of peanuts in dry storage area 1 live roach on bleach bottle under 3 compartment sink 2 live roaches on wall outside walk in cooler Operator killed all except 2 that ran away - From follow-up inspection 2026-03-11: 1 live roach on floor at restaurant entrance 1 live roach on wall next to reach in freezers 1 live roach on pipe under prep table next to 3 compartment sink 1 live roach behind hood system **Time Extended** - From follow-up inspection 2026-03-11: No live roaches observed this visit. **Time Extended** - From follow-up inspection 2026-03-12: 4 live roaches in crevasses under 3 compartment sink 2 live roaches on kitchen floor near walk in cooler Operator killed 5, one got away. **Time Extended** - From follow-up inspection 2026-03-12: 4 live roaches under 3 compartment sink 3 live roaches in reach in freezer gasket **Time Extended**

3/12/2026· 1mo ago

Visit ID: 13649362

Facility Temporarily Closed

1 high, 1 int, 5 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roaches near 3 compartment sink 1 dead roach in reach in freezer door hinge 2 dead roaches inside reach in freezer near 3 compartment sink 1 dead roaches and one roach egg sac in pan on top of reach in cooler on cook line 2 dead roaches in cobwebs on outlet above reach in freezer. 3 dead roaches on floor at end of cook line 3 dead roaches on floor between reach in freezers 3 dead roaches on cook line floor 5 dead roaches inside reach in freezer across from fryers 4 dead roaches in walk in cooler 5 dead roaches in grease on floor under fryers 1 dead roach on floor in restroom 3 dead roaches inside soap dispenser at hand wash sink on cook line 1 dead roach behind soap dispenser at hand wash sink on cook line 1 dead roach on floor at restaurant entrance Operator cleaned up all. - From follow-up inspection 2026-03-11: 1 dead roach on stove system behind wok 1 dead roach on hood system **Time Extended** - From follow-up inspection 2026-03-11: 1 dead roach on prep table leg 1 dead roach in walk in cooler door hinge Operator cleaned up both. **Time Extended** Corrected On-Site - From follow-up inspection 2026-03-12: No dead roaches observed this visit. **Time Extended**
  • 14-74-7:Basic - - From initial inspection : 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. Chicken skewer (42F - Cold Holding, retemped at 44F); egg roll (46F - Cooling, retemped at 48F) Cooler across from fryers not keeping food cold, temperatures increased during inspection. Operator put thermometer inside and it's reading 56F. Operator removed food from this unit and will not store food in this unit until it has been repaired and temping 41F or below. Repeat Violation - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of several coolers and freezer in disrepair with torn gaskets and have exposed insulation that's been duct taped into place. Cracks and crevasses are creating harborage areas for vermin. - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment have accumulation of grease and food debris Repeat Violation - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in reach in freezer nearest 3 compartment sink door hinge 2 live roaches in reach in freezer across from cook line door hinge. 2 live roaches under prep table at end of cook line 1 live roach on prep table at end of cook line 2 live roaches in reach in cooler hinges 2 live roach on cook line floor 3 live roaches inside reach reach in freezer across from fryers door hinge. 2 live roaches on kitchen floor near 3 compartment sink 1 live roach on box of plastic drink lids in dry storage area 1 live roach on box of peanuts in dry storage area 1 live roach on bleach bottle under 3 compartment sink 2 live roaches on wall outside walk in cooler Operator killed all except 2 that ran away - From follow-up inspection 2026-03-11: 1 live roach on floor at restaurant entrance 1 live roach on wall next to reach in freezers 1 live roach on pipe under prep table next to 3 compartment sink 1 live roach behind hood system **Time Extended** - From follow-up inspection 2026-03-11: No live roaches observed this visit. **Time Extended** - From follow-up inspection 2026-03-12: 4 live roaches in crevasses under 3 compartment sink 2 live roaches on kitchen floor near walk in cooler Operator killed 5, one got away. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen stained and grooved - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13649030

Facility Temporarily Closed

1 high, 1 int, 5 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roaches near 3 compartment sink 1 dead roach in reach in freezer door hinge 2 dead roaches inside reach in freezer near 3 compartment sink 1 dead roaches and one roach egg sac in pan on top of reach in cooler on cook line 2 dead roaches in cobwebs on outlet above reach in freezer. 3 dead roaches on floor at end of cook line 3 dead roaches on floor between reach in freezers 3 dead roaches on cook line floor 5 dead roaches inside reach in freezer across from fryers 4 dead roaches in walk in cooler 5 dead roaches in grease on floor under fryers 1 dead roach on floor in restroom 3 dead roaches inside soap dispenser at hand wash sink on cook line 1 dead roach behind soap dispenser at hand wash sink on cook line 1 dead roach on floor at restaurant entrance Operator cleaned up all. - From follow-up inspection 2026-03-11: 1 dead roach on stove system behind wok 1 dead roach on hood system **Time Extended** - From follow-up inspection 2026-03-11: 1 dead roach on prep table leg 1 dead roach in walk in cooler door hinge Operator cleaned up both. **Time Extended** Corrected On-Site
  • 14-74-7:Basic - - From initial inspection : 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. Chicken skewer (42F - Cold Holding, retemped at 44F); egg roll (46F - Cooling, retemped at 48F) Cooler across from fryers not keeping food cold, temperatures increased during inspection. Operator put thermometer inside and it's reading 56F. Operator removed food from this unit and will not store food in this unit until it has been repaired and temping 41F or below. Repeat Violation - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of several coolers and freezer in disrepair with torn gaskets and have exposed insulation that's been duct taped into place. Cracks and crevasses are creating harborage areas for vermin. - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment have accumulation of grease and food debris Repeat Violation - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in reach in freezer nearest 3 compartment sink door hinge 2 live roaches in reach in freezer across from cook line door hinge. 2 live roaches under prep table at end of cook line 1 live roach on prep table at end of cook line 2 live roaches in reach in cooler hinges 2 live roach on cook line floor 3 live roaches inside reach reach in freezer across from fryers door hinge. 2 live roaches on kitchen floor near 3 compartment sink 1 live roach on box of plastic drink lids in dry storage area 1 live roach on box of peanuts in dry storage area 1 live roach on bleach bottle under 3 compartment sink 2 live roaches on wall outside walk in cooler Operator killed all except 2 that ran away - From follow-up inspection 2026-03-11: 1 live roach on floor at restaurant entrance 1 live roach on wall next to reach in freezers 1 live roach on pipe under prep table next to 3 compartment sink 1 live roach behind hood system **Time Extended** - From follow-up inspection 2026-03-11: No live roaches observed this visit. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen stained and grooved - From follow-up inspection 2026-03-11: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13648512

Facility Temporarily Closed

1 high, 1 int, 6 basic

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roaches near 3 compartment sink 1 dead roach in reach in freezer door hinge 2 dead roaches inside reach in freezer near 3 compartment sink 1 dead roaches and one roach egg sac in pan on top of reach in cooler on cook line 2 dead roaches in cobwebs on outlet above reach in freezer. 3 dead roaches on floor at end of cook line 3 dead roaches on floor between reach in freezers 3 dead roaches on cook line floor 5 dead roaches inside reach in freezer across from fryers 4 dead roaches in walk in cooler 5 dead roaches in grease on floor under fryers 1 dead roach on floor in restroom 3 dead roaches inside soap dispenser at hand wash sink on cook line 1 dead roach behind soap dispenser at hand wash sink on cook line 1 dead roach on floor at restaurant entrance Operator cleaned up all. - From follow-up inspection 2026-03-11: 1 dead roach on stove system behind wok 1 dead roach on hood system **Time Extended**
  • 14-74-7:Basic - - From initial inspection : 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. Chicken skewer (42F - Cold Holding, retemped at 44F); egg roll (46F - Cooling, retemped at 48F) Cooler across from fryers not keeping food cold, temperatures increased during inspection. Operator put thermometer inside and it's reading 56F. Operator removed food from this unit and will not store food in this unit until it has been repaired and temping 41F or below. Repeat Violation - From follow-up inspection 2026-03-11: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2026-03-11: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of several coolers and freezer in disrepair with torn gaskets and have exposed insulation that's been duct taped into place. Cracks and crevasses are creating harborage areas for vermin. - From follow-up inspection 2026-03-11: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment have accumulation of grease and food debris Repeat Violation - From follow-up inspection 2026-03-11: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues. - From follow-up inspection 2026-03-11: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in reach in freezer nearest 3 compartment sink door hinge 2 live roaches in reach in freezer across from cook line door hinge. 2 live roaches under prep table at end of cook line 1 live roach on prep table at end of cook line 2 live roaches in reach in cooler hinges 2 live roach on cook line floor 3 live roaches inside reach reach in freezer across from fryers door hinge. 2 live roaches on kitchen floor near 3 compartment sink 1 live roach on box of plastic drink lids in dry storage area 1 live roach on box of peanuts in dry storage area 1 live roach on bleach bottle under 3 compartment sink 2 live roaches on wall outside walk in cooler Operator killed all except 2 that ran away - From follow-up inspection 2026-03-11: 1 live roach on floor at restaurant entrance 1 live roach on wall next to reach in freezers 1 live roach on pipe under prep table next to 3 compartment sink 1 live roach behind hood system **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen stained and grooved - From follow-up inspection 2026-03-11: **Time Extended**

3/10/2026· 1mo ago

Visit ID: 10929198

Facility Temporarily Closed

2 high, 1 int, 12 basic

  • 35A-03-4:Basic - Dead roaches on premises. 4 dead roaches near 3 compartment sink 1 dead roach in reach in freezer door hinge 2 dead roaches inside reach in freezer near 3 compartment sink 1 dead roaches and one roach egg sac in pan on top of reach in cooler on cook line 2 dead roaches in cobwebs on outlet above reach in freezer. 3 dead roaches on floor at end of cook line 3 dead roaches on floor between reach in freezers 3 dead roaches on cook line floor 5 dead roaches inside reach in freezer across from fryers 4 dead roaches in walk in cooler 5 dead roaches in grease on floor under fryers 1 dead roach on floor in restroom 3 dead roaches inside soap dispenser at hand wash sink on cook line 1 dead roach behind soap dispenser at hand wash sink on cook line 1 dead roach on floor at restaurant entrance Operator cleaned up all.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler and freezer doors have accumulation of grease, dirt, and food debris.
  • 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. Chicken skewer (42F - Cold Holding, retemped at 44F); egg roll (46F - Cooling, retemped at 48F) Cooler across from fryers not keeping food cold, temperatures increased during inspection. Operator put thermometer inside and it's reading 56F. Operator removed food from this unit and will not store food in this unit until it has been repaired and temping 41F or below. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cook line.
  • 08B-38-4:Basic - Food stored on floor. Buckets of sauces in walk in cooler stored on floor. Operator removed from floor. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezers.
  • 14-36-5:Basic - Interior of several coolers and freezer in disrepair with torn gaskets and have exposed insulation that's been duct taped into place. Cracks and crevasses are creating harborage areas for vermin.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment have accumulation of grease and food debris Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
  • 22-16-4:Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues.
  • 08B-12-5:Basic - Stored food not covered. Corn starch in uncovered bin in dry storage area next to 3 compartment sink. Operator covered.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of corn starch bearing no label. Operator labeled. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in reach in freezer nearest 3 compartment sink door hinge 2 live roaches in reach in freezer across from cook line door hinge. 2 live roaches under prep table at end of cook line 1 live roach on prep table at end of cook line 2 live roaches in reach in cooler hinges 2 live roach on cook line floor 3 live roaches inside reach reach in freezer across from fryers door hinge. 2 live roaches on kitchen floor near 3 compartment sink 1 live roach on box of plastic drink lids in dry storage area 1 live roach on box of peanuts in dry storage area 1 live roach on bleach bottle under 3 compartment sink 2 live roaches on wall outside walk in cooler Operator killed all except 2 that ran away
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over egg rolls in reach in cooler across from fryers Operator moved raw meat below ready to eat food. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen stained and grooved

10/8/2025· 6mo ago

Visit ID: 13542045

Met Inspection Standards

2 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor in walk in cooler, and cooking oil stored on floor in kitchen Warning - From follow-up inspection 2025-10-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood ventilation system has accumulation of grease Warning - From follow-up inspection 2025-10-08: **Time Extended**

10/7/2025· 6mo ago

Visit ID: 13516455

Follow-up Inspection Required

6 high, 2 int, 6 basic

  • 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. -Walk in cooler ambient temperature 52F, not keeping food in temp. - reach in deli cooler on cook line not keeping food cold. Warning
  • 08B-38-4:Basic - Food stored on floor in walk in cooler, and cooking oil stored on floor in kitchen Warning
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives used for chopping meat stored in dirty bucket on prep table at end of 3 compartment sink Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood ventilation system has accumulation of grease Warning
  • 16-05-4:Basic - Rinse solution not maintained clean. Food particles in rinse solution of 3 compartment sink. Operator remade rinse compartment with clean water. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, remade and tested at 50PPM) Corrected On-Site Warning
  • 12A-05-4:High Priority - Employee drank then engaged in food preparation without washing hands. Employee washed hands once corrected. **Corrective Action Taken** Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands with soap once corrected. **Corrective Action Taken** Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knives not sanitized after washing. Operator set up sanitizer compartment and sanitized items. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food utensil stored in same container as ready-to-eat food. Bowl used as scoop for raw beef being stored in container of cut carrots in reach in cooler. Operator is aware that carrots must cook to 155F internal before serving. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg rolls (51F - Cold Holding); fried chicken (49F - Cold Holding); raw chicken wings (51F) Walk in cooler ambient temp 52F. Items discarded and other TCS items in cooler prepped and dated today, ice added to keep in temp. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls (51F - Cold Holding); fried chicken (49F - Cold Holding); raw chicken wings (51F) Warning
  • 12A-03-4:Intermediate - Employee washed hands in 3 compartment sink. Employee washed hands in hand wash sink once instructed to do so. **Corrective Action Taken** Warning
  • 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink. Operator rinsed knives used to cut raw meat with plain water to clean. Operator washed, rinsed, and sanitized knives after being corrected. Corrected On-Site Warning

3/18/2025· 1y ago

Visit ID: 10734701

Met Inspection Standards

2 high, 2 int, 6 basic

  • 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.

12/4/2024· 1y 4mo ago

Visit ID: 8722867

Met Inspection Standards

3 high, 5 int, 13 basic

  • 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.

5/22/2024· 1y 10mo ago

Visit ID: 8522044

Met Inspection Standards

3 high, 13 basic

  • 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**

10/11/2023· 2y 6mo ago

Visit ID: 8521855

Met Inspection Standards

2 high, 1 int, 8 basic

  • 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**

10/10/2023· 2y 6mo ago

Visit ID: 8345171

Follow-up Inspection Required

6 high, 2 int, 15 basic

  • 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