China Boi Hibachi

401 49 St S, St Petersburg, FL 33707 · Permanent Food Service · License 6218611

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 6 basic (1 repeat)
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

11 violations found

First visitOct 14, 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.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw beef over cans of cooked crab claw in walk in cooler Operator moved raw beef to store below crab
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  -hose bib in warewash area has no backflow preventer
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Quaternary 500ppm) Operator diluted and retested at 200PPM
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.
  Operator does not have chemical test kit for quaternary sanitizer being used in 3 compartment sink and sanitize buckets
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  - No paper towels at hand wash sink in kitchen or hand wash sink in warewash area Operator put out paper towels
  Fixed on the spotRepeat violation
Basic6
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator moved ice scoop handle out of ice
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature was 45°F when I arrived. Operator conducted inventory and staff is in and out of the walk in frequently, however the ambient temperature increased throughout my inspection. Operator moved all Time/Temperature Control for Safety foods to reach in coolers until the unit is repaired and can hold foods at 41°F and below.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. -3 compartment sink set up for warewashing with only one compartment with a mixture of detergent and sanitizer. Discussed proper warewashing with operator. Operator set up 3 compartment sink properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Debris in the interior of the ice bin.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Dishes on clean dish rack in kitchen not stored inverted. Operator inverted dishes
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -hand wash sink in kitchen faucet leaking
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.