Chung Shing
8951 N US Hwy 301, Parrish, FL 34219 · Permanent Food Service · License 5104498
What drove the grade
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 7 basic (3 repeats)-28
- Administrative complaint on Aug 17Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the following items above 41°F in reach in cooler Chicken (46°F - Cold Holding); Pork (54°F - Cold Holding). Items were placed in reach in cooler an hour prior to inspection. Operator removed both items to freezer to bring them back to temp.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw shrimp, chicken and beef stored in top of make table over ready to eat sauces. Operator corrected storage.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef in walk in cooler. Operator corrected storage.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink with container lid stored inside of sink.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed stored food inside of reach in freezers not covered.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lined shelf on storage shelf holding onions. Operator removed cardboard.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth stored under cutting board on back prep table near 3 compartment sink.
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on hand washing sink and not in sanitizer solution. Operator removed wiping cloth to bucket.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Observed shared dumpster missing drain plug.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed screen door used as exterior door during operation hours not self closing.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed fan guards in walk in cooler soiled.
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.