China Garden
1550 McMullen Booth Rd Ste F1, Clearwater, FL 33759 · Permanent Food Service · License 6214766
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot), 6 basic-9
- Safety score91
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 visitJul 23, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut cabbage 46°F, tofu 48°F in reach in cooler opposite woks . Manager put food on ice. Recheck cut cabbage 42°F . Tofu reheated for order
Fixed on the spot
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food ( raw beef) thawed in an improper manner at room temperature in triple sink.
Manager turned on cold running water on beef Reviewed with manager thawing methods
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables( bag of onions) stored with ready-to-eat food ( cooked chicken) on shelf in walk in cooler.
Reviewed with manager safe food storage .
Food ( containers of soy sauce ) stored on floor.in kitchen .
Manager relocated containers of food
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Cardboard used to line nonfood-contact shelves at cook line
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface .
Manager removed cloth from dumplings in walk in cooler
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.