China Restaurant
13052 Race Track Road, Tampa, FL 33626 · Permanent Food Service · License 3915952
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 Sep 25 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 2 basic (2 repeats)-31
- Administrative complaint on Sep 25Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked broccoli 78°F at 2:54 PM left on the counter at front line cook at 2:20 PM - cooled to 42°F at 3:28 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.
Raw chicken wings are stored over ready to eat cooked barbecue pork, pork ribs, cooked chicken and eggrolls inside reach in cooler next to fryers. Inside walk in cooler: Raw ground pork stored over cooked chicken. Raw pork skewers stored over unwashed vegetables. Raw chicken wings are stored over unwashed broccoli. Raw frozen chicken are stored inside multiple reach in freezers over raw shrimp, beef, and pork and cooked chicken and wontons throughout establishment. Discussed with employee proper food storage.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Spring rolls and crab Rangoon's are stored directly on the shelves of reach in cooler door. Cooked crab rangoons are stored inside cardboard boxes. Cardboard boxes originally stored raw chicken. Manager reheated all crab Rangoon's to 165°F at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Rubbing alcohol is stored on top of the front line reaching cooler. Manager remove rubbing alcohol at time of inspection.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establish are soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink by front counter blocked by multiple boxes of paper bags inside fortune cookie boxes. Operator unblock sink at time of inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired on 8/10/2026 for all.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple buckets of soy sauce and other sauces are stored on the floor throughout establishment.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees on the front line cook are not wearing hair restraints.
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.