Beijing House
1441 E Fletcher Ave Suite 107, Tampa, FL 33612 · Permanent Food Service · License 3903327
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (3 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Spar ribs, beef tripe has no dates in glass door refrigerator in kitchen area. Chef added dates to items.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Red, green cutting boards in back kitchen area has stains and are no longer cleanable.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces have no labeling of ingredients on cart in middle of cooks line.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Fish thawing at room temperature. Manager placed fish under running water.
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce ,togo containers stored on floor in back kitchen area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil stored in standing water at 78°F. Get those in the water unless the water is at 135°. Manager removed utensils from water and placed utensils at dishwasher.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on reach in cooler cutting board on cooks line. Employee discarded drink.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl without a handle used as scoop inside sugar bin in back kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth stored on red cutting board in back kitchen area.
Repeat violation
Wiping cloth sanitizing solution stored on the floor.
Sanitizer solution stored on floor in servers station.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have grease buildup.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored on slicer in back kitchen area. Employee removed and properly stored cell phone.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.