China Kitchen
268 3rd Street South, Saint Petersburg, FL 33701 · Permanent Food Service · License 6215731
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 3 repeats), 14 basic (5 repeats); basic violations cost 12 at most-28
- Safety score72
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 visitSep 11, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Dented #10 can of baby cut corn.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken removed from original packaging on sheet trays over beef in walk-in-freezer on speed rack. Operator moved raw chicken below raw beef.
Fixed on the spot
Intermediate3
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.
Raw chicken, egg rolls, rice noodles, cut broccoli, cut cabbage, cut carrots, in walk-in-cooler ,not date marked. Operator date marked items.
Fixed on the spotRepeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water does not dispense when hot water knob is engaged at handwashing sink washing sink by three compartment sink.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
White bucket hanging on faucet and handles at handwashing sink by three compartment sink. Inspector removed bucket from hand sink.
Fixed on the spotRepeat violation
Basic14
Code 08, Food protection and cross-contamination: Stored food not covered.
Raw chicken, egg rolls, rice noodles, cut broccoli, cut cabbage, cut carrots, in walk-in-cooler.
Food stored on floor.
Soy sauce stored on floor by back prep table across from mop sink.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Coffee creamer and personal white rice on top shelf next brown rice to be served to the public of two door refrigerator across from fryers.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup of coffee stored on prep table next to hot holding items. Operator removed cup of coffee.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic container in flour by three compartment sink, metal bowl in rice by back handwashing sink. Operator removed container from flour and metal bowl from rice.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
In prep area and on cook line.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket on floor by three compartment sink. Operator put sanitizer bucket on bucket to remove from floor.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave soiled with food debris on rack by back door.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cooler gaskets on cook line soiled with food debris. Smoker handle soiled with food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Spatulas, tongs, and potato peeler stored in dirty bucket zipped tied to wall by three compartment sink.
Cleaned and sanitized equipment or utensils not properly stored.
Knives and cleavers stored behind piece of pipe on backside of deli cooler on cook line, behind pieces of pipe and wall over three compartment sink and behind plumbing pipe and wall above mop sink.
Equipment and utensils not properly air-dried - wet nesting.
Metal pans on rack above three compartment sink.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water does not dispense when hot water knob is engaged.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on counter next to hot holding items. Operator removed phone from table.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.