CHINA TASTE
1901 W BAY DR STE 3, Largo FL 33770 · 727.582.9998
Last inspected Jul 9, 2026 · 8 visits since August 2023
NOV 24
MAR 25
NOV 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018004220 | Jan 11, 2018 | Feb 23, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cooling 3 hrs-Raw chicken 54f, raw shrimp 58f, bean sprouts 48f, cooked chicken 58f, had operator add ice to proteins based on time left to achieve ambient cool temperatures.
Handwash sink not accessible for employee use at all times. Frozen beef container in hand sink. Item moved.
Bowl or other container with no handle used to dispense food.
Cardboard used to line nonfood-contact shelves.
Show the remaining 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment.
Reuse of single-service or single-use articles. Cut Gallon bottle top used for portioning.
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Wontons stored under raw chicken. Item moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 51f, cooked shrimp 51f, cooked chicken 49f, raw shrimp 48f, raw chicken 49f, raw beef 51f, service called, items to be iced down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup 127f, item put back to reheat. Now 167f,
Handwash sink used for purposes other than handwashing. Packaged Frozen beef thawing in hand sink. Item removed and placed in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wontons, egg rolls, cooked chicken.
Bowl or other container with no handle used to dispense food. Cup used for portioning in cornstarch container.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. Front hand wash sink.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47f, raw steak 46f, stored in top of reach in cooler with lid open. Operator closed lid.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Rice pasta in walk in cooler.
Handwash sink not accessible for employee use at all times. Hand sink blocked by cooking pans. Items removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and eggrolls in stand up white fridge in back area.
Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in various flours and cornstarch containers.
Water leaking from pipe and/or faucet/handle. Hand sink next to three compartment sink.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta in walk in cooler. Raw chicken stored over sauces in walk in cooler. Raw beef over wontons in stand up freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 50f, cooked chicken 51f, next to fryer.
Handwash sink not accessible for employee use at all times. Coffee pot stored in front hand sink. Removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork cooked pasta no date marks in walk in cooler. Cooked chicken, egg rolls in stand up fridge in back area.
Spray bottle containing toxic substance not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Items moved.
No handwashing sign provided at a hand sink used by food employees. Front hand wash sink.
Reuse of single-service or single-use articles. Scoops cut from plastic gallon containers. Items discarded.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food ( raw chicken, raw pork) stored over/not properly separated from ready-to-eat food ( vegetable spring rolls ) in refrigerator - raw chicken over containers of sauce on shelf in walk in cooler. Manager rearranged food Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged inside freezer near front counter. Reviewed correct food storage with manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 125 F at steam table. Manager reheated soup to 187 F. Manager increased steam table temperature
Handwash sink used for purposes other than handwashing. Hand wash sinks have containers stored inside them in front counter area and dish washing areas. Reviewed with manager hand wash sinks are for washing hands only and must be accessible at all times. Manager removed items
No paper towels or mechanical hand drying device provided at handwash sink in dish washing and food prep areas. Reviewed with manager hand wash sinks must be stocked at all times. Manager placed paper towels in dispenser
Spray bottle containing toxic substance not labeled in dish washing area. Manager labeled spray bottle
Stored food ( shrimp, cut lettuce, cut carrots ) not covered in walk in cooler. Manager covered food.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area near restroom. Reviewed with manager. Manager locked refrigerator
Working containers of food removed from original container not identified by common name in dry storage area. Reviewed with manager
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food ( raw chicken ) stored over or with ready-to-eat ( cooked pork ) food in a freezer - not all products commercially packaged. Discussed with manager
Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler - discussed with manager food storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic and oil 74 F at cook line 3 hours - manager placed food in freezer for quick chill down - recheck 43 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - egg rolls in fryer bracket 112 F under 15 minutes - employee moved egg rolls to reach in cooler
Toxic substance/chemical improperly stored. Containers of bleach stored next to packages of rice sticks on dry storage shelf - manager relocated bleach
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.
Stored food (cut vegetables ) not covered in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - reviewed food storage with manager
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen, then returned and began engaging in food preparation without washing hands. Educated employee on proper hand-hygiene practices.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table and cook line temp at 1210pm cooked chicken (80F) cooked pasta (47F) raw beef (45F - Cold Holding); raw shrimp (44F - Cold Holding); raw chicken (45F - Cold Holding); cooked pork (44F - Cold Holding); cooked shrimp (44F - Cold Holding); Operator moved items to freezer re temp at 1:06pm Cooked chicken 55f Cooked pasta 39f Cooked pork 39f Cooked shrimp 38f Raw beef 36f Raw shrimp 36f
Toxic substance/chemical improperly stored. Can of WD40 stored with single-serve condiments. Operator removed WD40.
Handwash sink used for purposes other than handwashing. Hand wash sink next to 3 compartment sink in kitchen has plastic bags stored inside bowl. Operator removed bags.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in stored seasoning container in dry-storage area. Operator removed bowl.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Equipment in poor repair. Reach-in freezer door has surface rust.
Food stored on floor. 2 five gallons of soy sauce stored on floor in dry-storage area. Operator stored items on pallets.
Ice buildup in reach-in freezer and/or walk-in freezer. All three reach-in freezers near front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago above cooked line soiled.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located near front counter. Operator placed hand wash sign above sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers and freezer located on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in stand-alone refrigerator on cook line.
Working containers of food removed from original container not identified by common name. Seasoning removed from original container not labeled. Operator labeled seasoning.
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.