China 1
1831 N Highland Ave Ste 10, Clearwater, FL 33755 · Permanent Food Service · License 6217718
What drove the grade
Raw animal food ( raw chicken on tray) stored over or with ready-to-eat food ( precooked vegetables) in a freezer - not all products commercially packaged in back kitchen .
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 repeat), 8 basic (2 repeats)-26
- Safety score74
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 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food ( raw chicken on tray) stored over or with ready-to-eat food ( precooked vegetables) in a freezer - not all products commercially packaged in back kitchen .
Reviewed with the manager Manager rearranged food
Fixed on the spot
Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food ( cut cabbage) in walk in cooler .
Manager rearranged food
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. -Manager washed and rinsed food containers without sanitizing the containers . Manager cleaned triple sink compartments , set up triple sinks and rewashed , rinsed, sanitized food containers
Fixed on the spot
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.
Cooked pork, egg rolls in walk in cooler
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Opened cans stored inside hand wash sink opposite walk in cooler . Reviewed with manager hand wash sinks are for washing hands only . Manager relocated cans
Repeat violation
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name in dry storage area .
Manager labeled containers of salt, msg and cornstarch
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food (sprouts , cooked pork, noodles ) not covered.
In walk in cooler
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses at cook line Manager placed wet towels in sanitizer bucket
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor in the dishwashing area .
Manager relocated the sanitizer bucket
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- walk in cooler shelves soiled - outer surface of reach in cooler doors at cook line . Employee cleaned and sanitized surfaces- corrected on site
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry near mop sink .
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
-Drill stored next to can of baby corn and ketchup on shelf in dry storage area . Manager relocated drill
Fixed on the spot
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.