China Taste FL INC

876 E Tarpon Ave, Tarpon Springs, FL 34689 · Permanent Food Service · License 6216241

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate, 7 basic (1 repeat)
-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 visit

Jul222026

Routine inspection

13 violations found

First visitJul 22, 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.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. cooked chicken (83°F - Cooling)made at 10:00, 4:25 hours ago.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  cooked chicken on counter by fryer (83°F - Cooling)made at 10:00, 4:25 hours ago see stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In vertical freezer in storage bare a-trays of raw chicken wings above above egg rolls, operator moved moved egg rolls to chest freezer
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  In refrigerator by front counter - raw chicken wings above egg rolls, operator moved chicken to bottom
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Operator washed and rinsed black container used for food, did not sanitize, 3 compartment sink not set up
Intermediate1
- Code 53, Manager certification and employee training: 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. Novia
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In chest freezer in storage area- eggs rolls not covered
  Food stored on floor.
  Fry oil on floor under wok table, operator moved moved to shelf
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened bottle of water on prep table in kitchen, operator moved to bottom shelf
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Long ponytail on operator cooking food
- Code 14, Food-contact surfaces designed and maintained: Walk-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.
  Frame around doors, gaskets and hinges of reach in cooler on cook line
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Egg tray cartons used under cooked chicken
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.