CHINA FUN TAKE OUT
11020 4 ST N, Saint Petersburg FL 33716 · 727 576 6555
Last inspected May 21, 2026 · 10 visits since November 2023
NOV 24
FEB 25
AUG 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Was Feb 1 24 now 2-1-25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority1 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee sitting on chair at back counter touching phone got order got up from chair and started working cooking chicken at wok station without washing hands.
Food placed in soiled container/equipment. Observed chips made on house in box after cooking soaked with oil on back counter near back door on top of oil shortening container. Stop sales. Issued
Raw animal food stored over/not properly separated from ready-to-eat food. Inside walking cooler half pan of raw chicken over top of bowl of beans sprouts. educated employee moved.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed box of chips in box after cooking soaked with oil on back counter near back door on top of oil shortening container. Stop sale. Issued
Show the remaining 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bag of dumplings inside deli cooler at cook line over top of the containers dumplings (55F - Cold Holding)
Toxic substance/chemical improperly stored. Spray bottle containing degreaser, lightning stored over top of food contact surface front counter, where food is being prepared employee moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls, cooked chicken breaded, cooked wontons throughout establishment no dates. All items dated during inspection.
Bowl or other container with no handle used to dispense food. Multiple bowls inside multiple rice's throughout the establishment.
Buildup of food debris/soil residue on equipment door handles. White reach in cooler front counter cooler handle soiled
Current Hotel and Restaurant license not displayed. observed license on front counter from February 1 2022.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea on back prep area table. Employee moved
Food stored in undrained ice. Bean sprouts in water in walking cooler employee move.
Food stored on floor. Container on the floor underneath quick line.
No copy of latest inspection report available.
Stored food not covered. Open Container on the floor underneath quick line. Bag of rice open in the back near back door. Raw chicken wings inside walk in cooler no cover.
White reaching cooler at front counter Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves soiled
Working containers of food removed from original container not identified by common name. Three white 1/2 pan hand at cook line not labeled.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Food placed in soiled container chips used for soup storage inside top of mushroom container. Employee moved
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cooked chicken breast
Handwash sink not accessible for employee use at all times. Strainer and tongs. Employee moved
Buildup of food debris/soil residue on equipment door handles. Front white cooler
Food stored on floor. Box of raw chicken on floor of walk in cooler. Employee moved. oil on floor under cook line.
Walk-in cooler interior/shelves have accumulation of soil residues.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Food prepared with soiled equipment/utensil. Sheet pan had red beef on top of trash can. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in front of cooked chicken nuggets (85F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Handwash sink not accessible for employee use at all times. Near three compartment sink blocked with strainer employee moved
Buildup of food debris/soil residue on equipment door handles. White fridge handle
Clean equipment/utensils not stored at least 6 inches above the floor. Large metal pan on ground after washing on floor near three compartment sink.
Food stored on floor.bags of rice flour floor near dry storage near three compartment sink.
Garbage on the ground and/or pad around dumpster.
In-use ice scoop stored on soiled surface between uses. Hanging on pipe under hand wash sink near prep sink. Employee moved
Interior of microwave has accumulation of food debris.
Open dumpster lid.
Stored food not covered. Bag of rice open near back door. Egg rolls in walk in freezer
Time/temperature control for safety food thawed in an improper manner. During walk through observed potstickers on counter thawing.
Feb 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with no soap. During inspection observed employee wash hands with cold water only. Instructed to wash hands with soap water and use paper towel.
Nonfood-grade bags used in direct contact with food. To go bags in freezer used for food storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler Beef (45F - Cold Holding); Poultry (46F - Cold Holding); Fish (45F - Cold Holding); Pork (47F - Cold Holding); Dairy (45F - Cold Holding) Moved all time temperature control for safety foods to walk in cooler during inspection.
Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Prepared raw chicken. Cook used three compartment sink to wash hands. Prepared raw chicken.
Handwash sink not accessible for employee use at all times. During inspection observed hand wash sink next to three compartment with food and wood and pan. Employee moved.
Bowl or other container with no handle used to dispense food. Inside rice and starch. Employee moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on prep table near cook line. Employee moved.
Food stored on floor. Bag of starch on floor of dry storage shelve.
Stored food not covered. Rice on dry storage shelve. Starch dry storage shelve. Oil on floor of cook line number burner. Employee moved.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease.
Nov 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over buss tub of cooked pork in walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked.
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. Employee training certificate provided for Lang Zhen expired on 8/30/2024.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022.
Food stored on floor. Boxes of oil, and containers of soy sauce stored on floor next to walk in cooler door and cook line. Bag of carrots stored on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority7 Intermediate5 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Three- 6lbs 8oz dented cans of Bamboo Shoots.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over buss tub of cooked pork in walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice hot holding in rice cooker (83F - Hot Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items sitting out on prep tables next to reach in deli cooler on cook line: Buss tub of cooked chicken (73F - Cold Holding); Buss tub of cooked noodles (50F - Cold Holding); Buss tub of cut cabbage (66F - Cold Holding) Buss tub of cut cabbage was placed in a stainless steel container and stored in the walk in freezer to bring down the temperature. Re-temped cabbage at 2:57pm cabbage (40F - Cold Holding) Cooked chicken was reheated in fryer and temperature was brought up to (238F - Reheating) Cooked noodles were reheated in wok station and temperature was brought up to (185F - Reheating) Buss tub of raw shrimp thawing in three compartment sink (83F - Cold Holding) Shrimp was cooked on the wok station and temperature was brought up to (198F - Cooking) Discussed with cook and cashier the cooling process must be restarted and it begins at 135F. Temperature must be brought down from 135F to 70F within two hours. Then 70F to 41F within 4 hours. Discussed with operator over the phone items can either be hot held at 135 F or higher, cold held at 41 F or lower or they can use Time as a Public Health Control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice in rice cooker (83F - Hot Holding) Cook discarded rice and cooked a new bath of white rice.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Cook or cashier in charge lacks knowledge of Big 6 or symptoms.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained.
Handwash sink not accessible for employee use at all times. Cart with broken down box stored in front of hand sink next to three compartment sink. Gloves for fryer oil, empty plastic bottle, and utensil stored in hand sink next to three compartment sink and single compartment utility sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer observed. Employee stated the thermometer was lost. Inspector discussed thermometer is needed to verify temperatures and cooling parameters.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked.
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. Employee training certificate provided for Lang Zhen expired on 8/30/2024.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022.
Food stored on floor. Boxes of oil, and containers of soy sauce stored on floor next to walk in cooler door and cook line. Bag of carrots stored on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease.
Stored food not covered. Bowl of raw pork, pot of marinated pork, buss tub of cooked chicken, and five gallon buckets of sauces in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Buss tub of raw shrimp thawing in middle compartment sink in standing water.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Was Feb 1 24 now 2-1-25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Location: deli cooler at cook line Initial temp at time 12:00pm a. Pork dumplings 47F (cold holding) b. Shrimp 49F (cold holding) c. Raw chicken 50F (cold holding) manger put in walk in freezer. Re-temp at 12:28pm a. Pork dumplings 40F (cold holding) b. Shrimp 42F (cold holding) c. Raw chicken 40F (cold holding)
Handwash sink not accessible for employee use at all times. During routine inspection observed cup bowl in Hand washing sink next to three compartment sink. Manager moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. During routine inspection observed no date marks on all products prepared yesterday.
Stored food not covered. During routine inspection observed Cut cabbage in walk in cooler not covered. Manager put cover on.
Walk-in cooler interior/shelves have accumulation of soil residues.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 33 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate22 Basic
Show 33 findings ▾
Dented/rusted cans present. See stop sale. From walk-in cooler a. Four 5.25 cans of soy sauce dented around seam. Dry-storage shelf next to,walk-in cooler a. #10 can of Bamboo shoots Dry-storage shelf near rear exit a. #10 can of Bamboo shoots
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at front counter with phone enter kitchen and begin engaging in food preparation with washing hands and putting on gloves. Discussed with operator proper hand-hygiene techniques.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee discard cracked raw shell eggs, then touch clean utensil without washing hands and placing gloves on. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in walk-in freezer.
Nonfood-grade utensil made from shelving used to fry chicken.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk-in freezer.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email big poster.
Handwash sink used for purposes other than handwashing. Hand wash sink located at front counter has a bottled water stored in bowl. Hand wash sink in kitchen has items stored in bowl. Operator removed items. Hand wash sink has cans and bowls stored in bowl located next to three-compartment.
No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email employee health reporting agreement.
Person in charge unable to answer basic questions about allergens. Will email 8 major allergen poster.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of soap on hand wash sink in kitchen. Unlabeled jug of degreaser behind barbecue oven not labeled. Unlabeled spray bottle in front of hand wash sink at front counter.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside two containers of flour and cornstarch on shelf next to walk-in cooler. Bowl without handle used as scoop stored in soy sauce.
Cardboard used to line nonfood-contact shelves in kitchen.
Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2022
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
Damaged/spoiled/recalled food not properly segregated. From walk-in cooler a. Four 5.25 cans of soy sauce dented around seam.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table.
Equipment in poor repair. Bottom shelf of prep table in cook line is rusted.
Floor soiled/has accumulation of debris. Walk-in cooler floor soiled with food debris.
Food stored on floor. Cooking oil stored on floor on cook line. 5 gallon bucket of soy sauce stored on floor in walk-in cooler. 5 gallon bucket of soy sauce stored on floor near three-compartment sink.
Hood filter missing from automatic fire suppression/exhaust system.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Barbecue oven used more than 24 hours ago soiled with debris buildup.
Light not functioning above cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substance.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line interior soiled with food debris.
Reuse of single-service or single-use articles. Observed employee storing cooked chicken in raw chicken cardboard top. Employee moved chicken to sheet pan.
Single-service articles not stored inverted or protected from contamination. Single-serve items at front not inverted.
Stored food not covered. Two pans of egg rolls not coin walk-in cooler on top shelf. 50lb bag of cornstarch on shelf next to walk-in cooler is not covered. 50lb bag of seasoning stored on floor in warewashing area. 5 gallon bucket of soy sauce stored on floor behind steam table.
Time/temperature control for safety food thawed in an improper manner. Two containers of chicken in prep sinks thawing without running water or under refrigeration. Operator removed chicken and fried chicken.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Two containers of flour and cornstarch on shelf next to walk-in cooler removed from original packaging not labeled. Multiple containers of white powered not labeled on bottom shelf of rack located in front of walk-in cooler
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.