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Licensee
Name: CHINA HOUSE TAKE OUT License Number: SEA3916924
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 3978 W HILLSBOROUGH AVE UNIT A
TAMPA, FL 33614

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/25/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 9 23
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Flour container. **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
14-69-4    Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning**
10-11-4    Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood. **Warning**
08A-26-4    Basic - Raw animal food stored above unwashed produce. Chicken over produce. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Warning**
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Shrimp 49 ° F , pork 48 ° F , chicken 49 ° F , removed and placed in reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 4/26/16. **Corrective Action Taken** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 49 ° F , placed in reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 4/26/16. **Corrective Action Taken** **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over diced onions. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepared sauces. THIS VIOLATION MUST BE CORRECTED BY: 5/2/16. **Repeat Violation** **Warning**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw shrimp 49 ° F , Raw beef 48 ° F , Raw chicken 48 ° F , placed in reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 4/26/16. **Corrective Action Taken** **Warning**
11-01-4    Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Repeat Violation** **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Repeat Violation** **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. THIS VIOLATION MUST BE CORRECTED BY: 6/2/16. **Warning**
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, pasta. **Repeat Violation** **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.