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Licensee
Name: TOP CHINA License Number: SEA6102211
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Ownership Changed Secondary Status:
Location Address: 9135 LITTLE RD
NEW PORT RICHEY, FL 34654

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/24/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. **Repeat Violation** **Warning**
23-16-4    Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Soap dispenser **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of crock pots and rice cookers **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-11-4    Basic - Equipment in poor repair. Freezers cracked on interior **Repeat Violation** **Warning**
08B-27-4    High Priority - Basic - Food placed in soiled container/equipment. Corn starch in dirty container. **Warning**
08B-38-4    Basic - Food stored on floor. Cabbage on floor in kitchen **Corrected On-Site** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. On cook line **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . dripping grease **Repeat Violation** **Warning**
10-02-4    Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Exposed to splay from chopping chicken **Warning**
36-62-4    Basic - Light not functioning. **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef **Corrected On-Site** **Repeat Violation** **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Speed racks **Warning**
06-03-4    Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Beef thawing in sink. 73°f **Corrected On-Site** **Warning**
25-02-4    Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Cashews **Warning**
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
14-15-4    High Priority - Nonfood-grade containers used for food storage ' direct contact with food. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 58°, put in cooler, down to 46°, garlic in oil 81°, put in reach in cooler down to 60° **Warning**
08A-03-4    High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Pork not in original package over shrimp **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Knife holder attached to wall **Warning**
09-17-4    Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Cutting raw chicken **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Squirt gun, tray, empty can. **Corrected On-Site** **Repeat Violation** **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. On shelves with bulk food and in walk in with cut vegetables **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.