China Legend
4537 Gunn Hwy, Tampa, FL 33624 · Permanent Food Service · License 3912774
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 4 intermediate (3 fixed on the spot), 10 basic-34
- Safety score66
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 27, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- fresh garlic and oil 56°F was out on the counter 2 hours . Manager moved garlic and oil to freezer for quick chill down -recheck 29°F
Fixed on the spot
Time/temperature control for safety food ( egg rolls , cooked chicken) identified in the written procedure as a food held using time as a public health control has no time marking.
Manager time marked food
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Reviewed with the manager
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee making won tons with barehands . Manager directed employees to wash hands and put gloves on to make won tons.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed and rinsed plate without sanitizing . Manager set up the triple sink and washed , rinsed and sanitized plate
Fixed on the spot
Intermediate4
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands at triple sink . Re is wed with manager and employee . Employee then used the hand wash sink
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- soiled cutting board in grooves at cook line
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times blocked by trash cans in the kitchen .
Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated trash cans
Fixed on the spot
Handwash sink used for purposes other than handwashing.Utensils stored inside hand wash sink in back food prep area .
Reviewed with manager hand wash sinks are for washing hands only . Utensils moved to dish washing area
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: -Stored food ( cut vegetables, sauces) not covered in walk in cooler .
-uncovered bulk containers of dry rice and flour in storage area . Manager covered food
Fixed on the spot
Unwashed fruits/vegetables( box of peas ) stored with ready-to-eat food ( sauces) in walk in cooler Reviewed with manager.
Manager rearranged food
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler .
Manager placed food inside designated employee food container
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line .
Equipment in poor repair.
Damaged - taped lid to freezer . Reviewed with manager
Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board in food prep area .
Manager discarded wet towel
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-soiled shelves in the walk in cooler - soiled gaskets of freezers
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Plastic ware at the front counter area. Manager rearranged plastic ware with handles up
Fixed on the spot
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles- on shelf with can goods .
Manager relocated tool
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.