China Moon

1900 W Dr MLK Jr Blvd, Tampa, FL 33607 · Permanent Food Service · License 3915875

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 6 basic (4 repeats)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

9 violations found

First visitAug 3, 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.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A container of cooked chicken 51°F stored in drawer cooler at cook line. Operator states that it was stored on prep table for about 30 minutes and just move to cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over cooked chicken in walk-in cooler. Raw chicken moved to bottom shelf.
  Fixed on the spot
Intermediate1
- 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 beef and various cooked food in walk-in cooler.
  Repeat violation
Basic6
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  A case of fry oils stored on floor at back kitchen.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Removed.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  1 employee working at cook line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Wooded stands under food storage shelves soiled with accumulation of slimy mold like substance in walk-in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In dry food storage room.
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Repeat violation
Official report, on the Florida DBPR website

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.