China Garden
10391 66th St N, Pinellas Park, FL 33782 · Permanent Food Service · License 6215210
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection2 intermediate (2 repeats), 10 basic (3 repeats); basic violations cost 12 at most-20
- Safety score80
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 visitOct 16, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink at rear of kitchen
Repeat violation
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp thawing in bucket of standing water in prep area
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
See stop sale. Cooked tempura chicken stored in cardboard box (previously used to deliver raw chicken from supplier) in walk in cooler. Discussed cross contamination with operator, he began to reheat all chicken to 165°F and store in clean equipment
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in rice bin
Repeat violation
In-use knife/knives stored in cracks between pieces of equipment.
Clean knives stored in between prep tables on cook line
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Staff cooking chicken in wok with no hair restraint
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Hood filter missing from automatic fire suppression/exhaust system.
Multiple hood filters missing over wok station for cleaning with active cooking present
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Cooler/microwave handles soiled
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.