Great Wall
1024 62nd Ave N, St. Petersburg, FL 33702 · Permanent Food Service · License 6217948
What drove the grade
Food prepared with soiled equipment/utensil.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 5 basic-19
- Safety score81
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 21, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Food prepared with soiled equipment/utensil.
Broccoli cut then put into soiled cardboard box.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came in from back door started prepping food no hand wash.
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.
No date mark throughout establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food containers stored on top of rice single serving.
Front counter touching rice.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Rice cooker sitting on chair. Employee moved
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple white tubes dry storage no labels.
Code 08, Food protection and cross-contamination: Stored food not covered.
Flour uncovered dry storage. Employee covered
Fixed on the spot
Food stored on floor.
Onions on floor dry storage.
Fixed on the spot
Raw vegetables not washed prior to preparation.
Observed prep cook took broccoli from box cut then place in second box spoke to establishment about washing vegetables Broccoli. Educated
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
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.