New China

7013 N Himes Ave, Tampa, FL 33614 · Permanent Food Service · License 3910634

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 4 intermediate, 13 basic; basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

23 violations found

First visitAug 13, 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.
23 violations found:
- 6 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Operator removed drip tray and spilled on cooked chicken in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked chicken in cook line at 110f taken at 11:00, educated operator to add it to their Time as a Public Health Control form.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored over ready to eat food items in walk in cooler. Raw shell eggs over ready to eat chicken. Operator moved shell eggs.
  Fixed on the spot
- 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. Observed employee prepping ready to eat chicken and broccoli with bare hands. Educated operator on proper handling of ready to eat items.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed several to-go bags storing food with direct contact in freezer and walk in coolers. Advised operator to use food grade bags or different means of storage.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed employee medicine above prep table.
Intermediate4
- 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.
  Observed cooked/prepared items in walk in cooler, walk in freezer and reach in cooler/freezer without dates.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed operator washed hands in three compartment sink. Educated operator to use hand wash sink.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed paint brush operator stated used for spreading egg on wontons. Educated operator to find a food grade brush.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired manager certification. Chong Zhao expired 07/28/2026
Basic13
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Operator removed drip tray and spilled on cooked chicken in walk in cooler.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed personal food items not separated or identified in reach in cooler, reach in freezer, walk in cooler and freezer.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between wall and back prep table.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line non food-contact shelves at prep table next to make line.
  Advised operator to use an easily cleanable smooth cover.
  Dry storage shelves in back area next to door with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hand sink knobs and hand sink were soiled. Gaskets in walk in cooler were soiled. Can opener was soiled. Hood filters were soiled.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed to go containers and single use gloves stored in restroom.
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  Observed condensation in walk in cooler dripping into pan placed underneath.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Observed no hole in dumpster where drain plug should be.
  Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tile above walk in cooler damaged.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed light in kitchen above prep table/dish area.
- 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 cell phone and employee miscellaneous items above prep table.
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.
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.
Stop sale: An order that the food can’t be sold or served.