Y H S China Bistro
302 N Dale Mabry Hwy, Tampa, FL 33609 · Permanent Food Service · License 3918076
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 Aug 24 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 5 basic (3 repeats)-19
- Safety score81
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 visitAug 24, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over prepared vegetables in reach in cooler on cooks line at time of inspection. Operator moved beef to lower shelf.
Fixed on the spotRepeat violation
Intermediate2
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 prepared food items in kitchen not date marked at time of inspection
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. Observed all employee food handler training is expired at time of callback.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored on walk in cooler floor at time of inspection.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven handle on cooks line at time of inspection.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed clear plastic bowl in bulk rice on cooks line at time of inspection.
Repeat violation
Equipment in poor repair.
Observed reach in cooler door gasket repaired with scotch type clear tape at time of inspection. Dumpling filling and dough reach in cooler door.
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
Observed unsecured carbon dioxide tanks stored next to ice machine at time of inspection. Operator used provided cord to secure at time of inspection.
Fixed on the spotRepeat 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.