China Express Take-Out
1159 S Pinellas Avenue, Tarpon Springs, FL 34689 · Permanent Food Service · License 6216527
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-26
- Safety score74
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 30, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In refrigerator - pan of raw chicken above raw beef skewers, operator moved chicken to bottom
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler -pans of raw chicken above over buckets of sauce, cut produce
Repeat violation
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.
Cook came in from outside, began to take food from reach in cooler and cook. Discussed proper hand wash with manager on duty.
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Cook washed hands in prep sink. Operator asked him to wash in hand wash sink.
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 stained at lift top cooler and prep table
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Gallon jug in hand wash sink by 3 compartment sink , operated removed
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Jug of fry oil on floor, moved to shelf
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves Handle of walk in cooler sides of equipment, freezers, handles
Code 25, Single-service items: Reuse of single-service or single-use articles.
Gallon jug cut off and used as scoop in diced onions, operator discarded
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.