CHINA 1
2535 N DALEMABRY HWY # 205, Tampa FL 33607 · 727.776.8983
Last inspected Aug 20, 2026 · 7 visits since August 2023
JUL 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator updated education packet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025070773 | Aug 25, 2025 | Oct 23, 2025 | $160 |
Inspection history
7 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw chicken wings stored over cooked chicken and other ready to eat food in walk-in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cann be determined. Cooked noodle, cooked chicken, cooked egg rolls and cooked broccoli at cook line. Operator put times for all items during inspection.
Handwash sink used for purposes other than handwashing. Multiple cooking utensils stored in handwash sink at cook line. Operator removed items from handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line. Operator provided.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various cooked food not date marked in walk-in cooler.
Cardboard used to line nonfood-contact shelves. Cardboards soiled and torn on walk-in cooler floor.
Employee with no hair restraint while engaging in food preparation. 2 food employees in kitchen.
Hood filter missing from automatic fire suppression/exhaust system.
Stored food not covered. Cooked chicken, cooked egg rolls and various cooked food not covered stored in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked chicken in walk-in cooler.
Handwash sink not accessible for employee use at all times. Multiple food containers stored in handwash sink at back kitchen. Operator removed items from handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodle and various cooked food in walk-in cooler.
Bowl or other container with no handle used to dispense food. Plastic cups with no handles in flour bins.
Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at cook line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood ventilation system soiled with accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Working containers of food removed from original container not identified by common name. Flour bins.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank coffee then returned to worked with food without washing hands. Discussed with operator about proper handwashing techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers stored over cooked egg rolls and cooked chicken in reach-in cooler at front service area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of breaded chicken 48 F and cooked noodle 49 F stored on counter top at cook line. Recommended time control to operator.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food employees working at time of inspection.
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 and Lodging Association (SafeStaff) 866-372-7233. 2 food employees has no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked egg rolls and various cooked items in walk-in cooler.
Bowl or other container with no handle used to dispense food. Plastic soup containers with no handle used to scoop flour in flour bin. Metal cans with no handle used in reach-in cooler bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can of coke stored on steam table next to soups. Opened bottle water stored on reach-in cooler at cook line.
Employee eating in a food preparation or other restricted area. Employee drinking coffee with no lid at cook line.
Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor at cook line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on hood ventilation system components and wall underneath at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Stored food not covered. Cooked chicken, cooked egg rolls and various cooked food not covered in walk-in cooler.
Working containers of food removed from original container not identified by common name. Flour bins.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings, raw pork and raw shrimp stored over cooked chicken in walk-in cooler. Raw chicken skewers stored over cooked krab Rangoon and cooked chicken in reach-in cooler by steam table at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked noodle (63F - Cold Holding) stored on cook line. Recommended TPHC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked chicken wing (72F - Hot Holding) stored by fryers at cook line. Recommended TPHC.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands in prep sink with no soap, then returned to cook food at cook line.
Handwash sink not accessible for employee use at all times. Multiple scoops and utensils stored in handwash sink at cook line, multiple buckets stored in front of the handwash sink and blocked access to wash hands. Employee removed buckets and all other items from handwash sink at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom and at ware washing area. No soap provided at handwash sink. At ware washing area. Operator provided.
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 and Lodging Association (SafeStaff) 866-372-7233. 6 employees has no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimps, cooked chicken and various cooked food in walk-in cooler.
Bowl or other container with no handle used to dispense food. In multiple flour bins and rice bins.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep tables in kitchen.
Employee eating in a food preparation or other restricted area. Employee eating oranges on prep table in kitchen.
Food stored on floor. Multiple cases of fried oils stored on floor under cooking range at cook line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the meat mixer machine soiled with accumulation of old food debris. Hood filters soiled with accumulation of grease.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach-in cooler at cook line.
Stored food not covered. Cooked chicken, cut cabbage and various items in walk-in cooler.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic oil (83F - Cold Holding) on cookline push cart Observed employee place in reachin cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food build up inside reschin coolers on cookline
Handwash sink not accessible for employee use at all times. Observed 4 spoons stored in hand sink on cookline
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork not date marked in walk-in cooler
Bowl or other container with no handle used to dispense food. Observed a plastic bowl used to scoop bulk flour in back kitchen next to back door
Food not stored at least 6 inches off of the floor. Observed a bag of onions stored on floor in back kitchen Corrected -observed employee place on shelf
Working containers of food removed from original container not identified by common name. Observed no label on bulk flour
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee sitting down using cell phone got up and started cooking without washing hands. Manager had a conversation with employee. Employee washed hands.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No dates on any commercially processed food inside walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator updated education packet.
Food-contact surface soiled with food debris, mold-like substance or slime. Flour bin by back door has food stuck to container.
Non-pitting surface rust on food-contact equipment. Walk in cooler shelves have rust buildup.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any food inside walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin. Owner removed bowl and placed at dishwasher.
Food stored on floor. Bucket of cooked pork stored on floor inside walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on food preparation table next to reach in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink set up with 0 ppm of sanitizer in last bay, corrected, three compartment sink reset with 100 ppm of chlorine.
Employee washed hands with no soap. Observed employee at employee hand wash sink washing hands with water only, corrected action taken, inspector discussed with employee proper hygiene and the use of soap when washing hands.
Handwash sink not accessible for employee use at all times. Employee hand wash sink in kitchen area blocked by buckets, corrected, employee removed buckets during inspection.
No soap provided at handwash sink. No soap in men's bath room, corrected, operator replaced soap in bathroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked noodles, cooked eggs rolls all held over 24 hrs not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected, employee discarded drinks during inspection.
Food stored on floor. Food stored on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers with old debris and dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.