GREAT WALL CHINESE RESTAURANT
603 US HWY 41 N, Ruskin FL 33570 · 813.645.8887
Last inspected Jul 15, 2026 · 7 visits since July 2023
OCT 24
MAR 25
SEP 25
FEB 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. Sent to operator at time of inspection.
★ 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--2022031268 | May 3, 2022 | Aug 4, 2022 | $160 |
Inspection history
7 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Floor soiled/has accumulation of debris. Behind fryers.
Show the remaining 5 findings ▾
Food stored on floor. Container of salt on floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not all facing the same direction.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 10 ppm, operator remade tested 50 ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
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 cannot be determined. Chicken, noodles and cut lettuce held on time not properly time marked.
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen.
Clean, single-use gloves not handled in a sanitary manner. Used gloves left in chicken, manager discarded at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Floor soiled/has accumulation of debris. Behind fryers.
Food stored on floor. Fryer oil and onions on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 76 F operator states he had it on the counter during lunch, and placed back in reach in cooler. Discussed using time as a public health control.
Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
Equipment in poor repair. Reach in cooler gaskets torn.
Floor soiled/has accumulation of debris. Behind fryers.
Food stored on floor. Bag of onions on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. I've build up in chest freezer.
No handwashing sign provided at a hand sink used by food employees. At handwash sink next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets torn.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee empty cup put on gloves for food prep without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 59 F, Pork 47 F, operator placed in reach in freezer at time of inspection.
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 cannot be determined. For egg rolls held on time.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler certification.
Clean, single-use gloves not handled in a sanitary manner. Glove left in chicken, employee removed at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating on chest freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, phone removed at time of inspection.
Floor soiled/has accumulation of debris. Behind fryers.
Food stored on floor. Oil on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 100 ppm chlorine.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45 F in prep cooler, cut lettuce 75 F on counter. Operator placed in reach in freezer.
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 cannot be determined. No time mark on chicken head on time. Operator time marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table next to reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Floor soiled/has accumulation of debris. Behind fryers.
Food stored on floor. Onions and oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over restaurant food in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Oil on floor in dry storage. Onions on floor in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork 50 F, shrimp 45 F in reach in cooler. Operator placed in reach in freezer at time of inspection.
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. Sent to operator at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork not date marked in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certifications expired.
Clean, single-use gloves not handled in a sanitary manner. Single use gloves in chicken, operator removed at time of inspection.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Floor soiled/has accumulation of debris. Behind fryers.
Food stored on floor. Shrimp on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of rice, operator removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 91 F, operator emptied water at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in chest freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over noodles in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near dry storage.
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.