CHINA 1
West Beach Street
Tampa, Florida, 33607
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In multiple flour bins and rice bins. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables in kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating oranges on prep table in kitchen.
- 08B-38-4:Basic - Food stored on floor. Multiple cases of fried oils stored on floor under cooking range at cook line.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the meat mixer machine soiled with accumulation of old food debris. Hood filters soiled with accumulation of grease.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach-in cooler at cook line.
- 08B-12-5:Basic - Stored food not covered. Cooked chicken, cut cabbage and various items in walk-in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings, raw pork and raw shrimp stored over cooked chicken in walk-in cooler. Raw chicken skewers stored over cooked krab Rangoon and cooked chicken in reach-in cooler by steam table at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked noodle (63F - Cold Holding) stored on cook line. Recommended TPHC. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked chicken wing (72F - Hot Holding) stored by fryers at cook line. Recommended TPHC.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands in prep sink with no soap, then returned to cook food at cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple scoops and utensils stored in handwash sink at cook line, multiple buckets stored in front of the handwash sink and blocked access to wash hands. Employee removed buckets and all other items from handwash sink at time of inspection. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom and at ware washing area. No soap provided at handwash sink. At ware washing area. Operator provided. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 6 employees has no proof of training.
- 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 shrimps, cooked chicken and various cooked food in walk-in cooler. Repeat Violation
Food safety inspection conducted on 2/20/2025 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used to scoop bulk flour in back kitchen next to back door Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions stored on floor in back kitchen Corrected -observed employee place on shelf Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed no label on bulk flour
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic oil (83F - Cold Holding) on cookline push cart Observed employee place in reachin cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food build up inside reschin coolers on cookline Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed 4 spoons stored in hand sink on cookline
- 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. Observed pork not date marked in walk-in cooler Repeat Violation
Food safety inspection conducted on 7/26/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 1/4/2024
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin. Owner removed bowl and placed at dishwasher. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bucket of cooked pork stored on floor inside walk in cooler.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on food preparation table next to reach in cooler on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee sitting down using cell phone got up and started cooking without washing hands. Manager had a conversation with employee. Employee washed hands. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No dates on any commercially processed food inside walk in cooler.
- 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. Emailed operator updated education packet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour bin by back door has food stuck to container.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves have rust buildup.
- 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. No dates on any food inside walk in cooler.
Food safety inspection conducted on 1/4/2024 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 8/1/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected, employee discarded drinks during inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Food stored on floor in walk in cooler . Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers with old debris and dust . Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink set up with 0 ppm of sanitizer in last bay, corrected , three compartment sink reset with 100 ppm of chlorine. Corrected On-Site Repeat Violation
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee at employee hand wash sink washing hands with water only, corrected action taken , inspector discussed with employee proper hygiene and the use of soap when washing hands . **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink in kitchen area blocked by buckets , corrected, employee removed buckets during inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in men's bath room , corrected, operator replaced soap in bathroom. 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 pork, cooked noodles, cooked eggs rolls all held over 24 hrs not date marked . Repeat Violation
Food safety inspection conducted on 8/1/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).