China House
4050 W Hillsborough Ave, Tampa, FL 33614 · Permanent Food Service · License 3916924
What drove the grade
Raw animal food stored over or with unwashed produce.observed raw chicken over unwashed produce in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 8 basic (1 repeat)-21
- Safety score79
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 visitJul 14, 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
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.observed raw chicken over unwashed produce in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored over ready to eat cabbage, and carrots in reach in cooler across from the wok station.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed peroxide and neosporen,stored on shelf above a food prep table on the cooks line . Observed a can of ant and roach spay stored on shel with food items close to back exit door, manager moved items to appropriate location.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink close to walk in cooler , and next to triple sink with , gloves , and food serving trays inside, operator moved items out of the sink .
Fixed on the spotRepeat violation
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen raw chicken and pork thawing in buckets on crates. Discussed proper thawing. Employee placed in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of soy sauce and a box of fryer oil stored on floor by the cooks line at time of inspection,
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed the spoon used for rice being stored in a cup of water temping at 88°F.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee food on back prep table .
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on prep tables.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed an employee clean an in use wok with a wire sponge. Discussed that wok needs to be washed and sanitized.
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.
Observed employee jackets, phones, glasses and Bandaids being stored above food prep areas.
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.