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Licensee
Name: CHINA GARDEN License Number: SEA6215210
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 10391 66TH ST N
PINELLAS PARK, FL 33782

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/12/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 5 14
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
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
50-09-4    Basic - Current Hotel and Restaurant license not displayed. **Warning**
08B-20-4    Basic - Damaged/spoiled/recalled food not properly segregated. 25 dented #10 cans. Operator discarded cans. **Corrected On-Site** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table adjacent to steam table. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Stored above three compartment sink. **Warning**
36-31-4    Basic - Hole in ceiling above walk-in cooler. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment, by rice cooker. **Warning**
10-06-4    Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle for scoops touching raw pork and chicken in walk-in cooler. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at steam table at 102°f **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Cooked egg rolls. **Warning**
06-02-4    Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Raw chicken thawing from 30-61°f **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
21-06-4    Basic - Wiping used as liner for food container on speed rack in walk-in cooler. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. 25 dented cans of bamboo shoots, soy sauce, oyster flavor sauce. **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Operator was washing a bowl then proceeded to handle clean utensils on the cook line. **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl washed and rinsed in a single-compartment sink without sanitizer. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken thawing 30-61°f **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. -Raw chicken over raw shell eggs and raw shrimp over soy sauce containers in walk-in cooler. **Warning**
53A-03-6    Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired on 7/30/19 **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at far back hand wash sink. **Warning**
22-36-4    Intermediate - Pans stored above three compartment sink with mold-like substances. **Warning**
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled stored in restroom. **Warning**
New Search
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 2007-2010 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.