Spring Garden Chinese Restaurante
850 49 St, St. Petersburg, FL 33710 · Permanent Food Service · License 6216629
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed by the Oct 27 follow-up), 5 intermediate (1 repeat), 12 basic (8 repeats); basic violations cost 12 at most-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
More time given
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Walk-in cooler shelves with rust that has pitted the surface.
More time given
Ice buildup in reach-in freezer near 3 compartment sink
More time given
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
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.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-grocery bags being used in direct contact with raw chicken in reach in freezer near 3 compartment sink.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Cans of Raid near 3 compartment sink.
Intermediate5
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
-operator washed hands in prep sink
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting boards on prep cooler on cookline stained
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-hand wash sink near prep sink Operator put out paper towels
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner is the only person with training and it is a food handler certificate. No proof of food manager certificate for any employees.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Husband who engages in food preparation does not have any proof of training.
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
-open bags of flour, sugar, corn starch not covered or closed for storage.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
-employees eating on prep cooler cutting board Operator cleaned and sanitized cutting board
Repeat violation
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-open can of Pepsi stored on top of prep cooler
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Cutting boards on prep cooler on cookline grooved
Repeat violation
Equipment in poor repair.
-prep table in kitchen bottom shelf is rusted out with large hole in it
Repeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Ice buildup in reach-in freezer near 3 compartment sink
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on reach in and walk in coolers soiled
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
-walk in cooler door -reach in coolers and freezers doors -oven door
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on hand wash sink next to 3 compartment sink 1 dead roach in 3 compartment sink 1 dead roach in out of order prep cooler on cookline 1 dead roach under prep sink 1 dead roach in dry storage area 3 dead roaches in reach in freezer on cookline Operator cleaned and sanitized all areas
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 propped against prep cooler door on cookline Operator removed phone
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.