China 1
2535 N Dalemabry Hwy # 205, Tampa, FL 33607 · Permanent Food Service · License 3915542
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic-22
- Safety score78
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 visitAug 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cann be determined.
Cooked noodle, cooked chicken, cooked egg rolls and cooked broccoli at cook line. Operator put times for all items during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken and raw chicken wings stored over cooked chicken and other ready to eat food in walk-in cooler.
Repeat violation
Intermediate3
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.
Cooked chicken, cooked shrimp and various cooked food not date marked in walk-in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Multiple cooking utensils stored in handwash sink at cook line. Operator removed items from handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
At cook line. Operator provided.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked chicken, cooked egg rolls and various cooked food not covered stored in walk-in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 food employees in kitchen.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Hood filter missing from automatic fire suppression/exhaust system.
Cardboard used to line nonfood-contact shelves.
Cardboards soiled and torn on walk-in cooler floor.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.