New China ST Pete
928 58 St, St Petersburg, FL 33710 · Permanent Food Service · License 6214728
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-22
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw beef over krab stick and cooked pork in reach in freezer near 3 compartment sink, none commercially packaged Operator moved beef to store below ready to eat foods
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
-Cook exited restroom and returned to work on cookline without washing hands when returning to kitchen. Discussed proper handwashing with operator. Cook washed his hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
-Time as a public health control being used for cut cabbage, but operator does not have necessary paperwork. Emailed operator paperwork
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards throughout kitchen heavily stained
Repeat violation
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-Container with no handle used as scoop in steamed rice. Operator removed container
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
-cutting boards throughout kitchen heavily grooved
Interior of refrigerator or freezer in disrepair/has exposed insulation.
-reach in freezer behind cookline
Repeat violation
Ice buildup in reach-in freezer behind cookline.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator returned rag to sanitize solution.
Fixed on the spot
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.
-Cell phone on cutting board on prep table near 3 compartment sink -Bowl of employee food and cell phone over cookline prep cooler Operator removed personal items
Fixed on the spot
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.