China 88
8005 Citrus Park Town Center, FC8, Tampa, FL 33625 · Permanent Food Service · License 3912002
What drove the grade
Employee washed hands with no soap.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 6 basic (4 repeats)-32
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked fried chicken 69°F at 2:28 PM employee stated the chicken has been left out on the front line cook for three hours - employee placed inside walk-in freezer for quick cooling - cooled to 43°F at 2:57 PM.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Inside front line reach in cooler: raw shrimp stored over cooked chicken, steak, and prepared broccoli. Inside walk in cooler: Raw shell eggs stored over unwashed ginger. Raw chicken and raw beef are stored over containers of ready to eat soy sauce. Raw chicken stored over cooked noodles. Manager relocated all raw items to an approved location at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed employee wash hands at three compartment sink without any soap. Discussed proper handwashing with employee.
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed one employee wash hands at three compartment sink. Discussed with employee. Employee continued to wash hands at three compartment sink.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting board inside establishment are soiled.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Frozen crab Rangoon inside which and chest freezer is not covered. Employee covered crab Rangoon at time of Inspection.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Multiple personal beverages are stored on top of kitchen prep table next to cooked chicken and raw chicken.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from faucet at mop sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.