China Taste
1901 W Bay Dr Ste 3, Largo, FL 33770 · Permanent Food Service · License 6215884
What drove the grade
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 9, 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.
6 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cooling 3 hrs-Raw chicken 54f, raw shrimp 58f, bean sprouts 48f, cooked chicken 58f, had operator add ice to proteins based on time left to achieve ambient cool temperatures.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Frozen beef container in hand sink. Item moved.
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Fixed on the spotRepeat violation
Cardboard used to line nonfood-contact shelves.
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
Cut Gallon bottle top used for portioning.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.