NEW CHINA CROSSINGS
10476 N ROOSEVELT BLVD, Saint Petersburg FL 33716 · 727-578-8477
Last inspected Mar 26, 2026 · 10 visits since December 2023
JUN 24
DEC 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roach on prep table with clean utensils and white rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025063514 | Aug 19, 2025 | Oct 8, 2025 | $400 |
| 3--2022020043 | Apr 4, 2022 | May 25, 2022 | $800 |
| 3--2020043180 | Aug 28, 2020 | Nov 2, 2020 | $400 |
Inspection history
10 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Plastic bag inside noodles contains deli cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pan over raw beef sheet pan in walk in freezer. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small metal bowl in reach in cooler sitting above fill line in reach in cooler. garlic in oil (56F - Cold Holding) Employee moved to reach in freezer Bowl of bean sprouts in deli cooler at cook line in bowl above fill line. Employee moved to reach in freezer
Bowl or other container with no handle used to dispense food. Flour
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed. 2-1-25
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Large bag of onions on floor near prep sink. Employee moved
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at front cook line
Aug 20, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee dried hands on soiled towel after washing. Cook did not use paper towel used a soiled rag with visible raw beef on it after washing hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook was sitting down in chair watching phone back of restaurant got an order started cooking no hand wash. Instructed to wash hands.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200 ppm now 50 ppm.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in the three compartment sink.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. During walk through of establishment observed cook take a knives soiled with raw beef wiped with soiled rag and put it inside tomato sauce pan with other clean utensils. Spoke to owner about washing utensils using three compartment sink. employee took all utensils to three compartment sink for washing
Hood filter missing from automatic fire suppression/exhaust system. Above smoker
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stool used for holding food soiled
Soiled dry wiping cloth in use. On back prep table with visible raw beef on it.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board
Aug 19, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority1 Intermediate8 Basic
Show 16 findings ▾
Employee dried hands on soiled towel after washing. Cook did not use paper towel used a soiled rag with visible raw beef on it after washing hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook was sitting down in chair watching phone back of restaurant got an order started cooking no hand wash. Instructed to wash hands.
Nonfood-grade containers used for food storage - direct contact with food. Plastic bag inside noodles used For dispensing noodles in deli cooler. Employee discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Metal bowl inside walk in cooler top shelf over top metal bowl of cooked chicken. Employee moved
Roach activity present as evidenced by live roaches found. 4 live roach on prep table with clean utensils and white rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side deli cooler Inside black to go inside top of deli cooler above fill line. cooked beef (50F - Cold Holding); Employee moved to down below
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200 ppm now 50 ppm.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in the three compartment sink.
Dead roaches on premises. 1 dead roach under soup holding table
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. During walk through of establishment observed cook take a knives soiled with raw beef wiped with soiled rag and put it inside tomato sauce pan with other clean utensils. Spoke to owner about washing utensils using three compartment sink. employee took all utensils to three compartment sink for washing
Hood filter missing from automatic fire suppression/exhaust system. Above smoker
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stool used for holding food soiled
Soiled dry wiping cloth in use. On back prep table with visible raw beef on it.
Stored food not covered. Raw and cooked chicken in walk in cooler not covered. Employee covered
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over top of cooked chicken in the walk in cooler Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter near black stand alone reach in cooler Sitting on table 1. chicken wings cooked (59F - Cold Holding); chicken 2. nuggets (61F - Cold Holding) Put inside walk in cooler At cook line 3. garlic in oil (62F - Cold Holding) Put inside walk in freezer 4. Cut cabbage on back counter left side of deli cooler 62 degrees. Employee put into walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton soup (112F) Employee added water and turned on burner under steam table near deli cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drinks on prep table for to go. And multiple cups throughout the establishment on prep station.
Food stored on floor. Oil stored on floor of wok station.
In-use wet wiping cloth/towel used under cutting board. Prepping raw chicken
Stored items not coveredA Location: Walk in coolerA a. Cooked chicken b.A Cooked pork Employee covered during inspection
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Container of medicine improperly stored. Employee prescribed medicine stored on shelf above prep table storing single service napkins, single service forks, sauce packets, and bags of cookies at kitchen entrance.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wearing single service gloves leave to go purchase chlorine sanitizer came back and began handling to go boxes of food and single service utensils in kitchen area without taking their gloves off and washing their hands first.
Employee washed hands with no soap. Observed employee attempt to wash their hands in utility sink without soap.
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. Sheet pans of frozen raw chicken covered in plastic wrap stored above sheet pans of frozen raw beef covered in plastic wrap stored on speed rack in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing single service gloves sitting in chair in front counter scrolling on their phone. Employee went to kitchen area and began touching fryer brackets and bring out to go boxes of food to customer in front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oil and fresh garlic at wok station (58F - Cold Holding); bowl of sprouts stored on top of food items in reach in deli cooler (51F - Cold Holding) Items were stored in walk in cooler and reach in deli 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 DBPR Clean up of vomiting or diarrheal event form in Chinese.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice cookers interior hot holding rice heavily soiled with food debris build up.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer at the time of routine inspection. Operator went to Publix in the plaza to get sanitizer. Operator purchase chlorine sanitizer.
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, cooked noodles, cooked wontons, cooked egg rolls prepared onsite not date marked in walk in cooler.
Toxic substance/chemical on premise that is not required for the operation of establishment. WD-40 bootle stored under hand sink next to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table at kitchen entrance next to single service forks and napkins.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage rack with foods to be served to the public.
Evidence of employee smoking in food preparation, food storage or warewashing area. Observed cigarette butts and ashes inside open empty box of oil without lid stored on floor next to cook line and fire extinguisher at beginning of hallway leading to back door
Food stored on floor. Bags of cut cabbage stored on floor in walk in cooler. Oil stored on floor at wok station.
No suitable facilities provided to store employee clothing and other possessions.
Stored food not covered. Bowls of cooked chicken, cooked shrimp, and buss tub of cut cabbage not covered in walk in cooler.
Jun 13, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Presence of insects, rodents, or other pests. -Unknown bug in back hall way and in front dinning area near garbage can.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw clams stored on top of 5 gallon bucket of sauce in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of rice cooker soiled with food debris.
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. -Operator had hot water turned off at hand sink next to kitchen entrance. Operator turned water on.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items prepared onsite not date marked.
Bowl or other container with no handle used to dispense food. -Stainless steel bowl being used to scoop egg roll filling in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. -Walk in cooler and freezer door handle soiled with food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cigarettes stored on rack with foods to be served to the public. Employee moved item.
Evidence of employee smoking in food preparation, food storage or warewashing area. -Cigarette butts inside empty box of oil stored across from walk in cooler. Operator discarded box.
Food stored on floor. -Fruit and buckets of sprouts on the floor in walk in cooler. -Oil on the floor under wok station.
Plumbing system in disrepair. -Handwashing sink near kitchen entrance piping leaking under hand sink.
Stored food not covered. -Multiple food items stored in walk in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet cloths in use not being stored in sanitizer bucket.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Prescription medication stored above prep table. Employee moved.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hood use stored on bottom shelf of prep table next to front counter Operator put in waist receptacle
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. Inside Walk in freezer on speed rack Raw chicken on sheet pans above raw beef. Employee moved.
Walk-in cooler cooked and put in cold holding unit more than 24 hours ago. a. Multiple containers of egg rolls made 4-29 b. Multiple containers of cooked chicken 4-28 Operator date-marked items. Will email DBPR Form 5030-049. Date Marking.
Stored items not covered Location: Walk in cooler a. Cooked chicken b. Cooked shrimp c. Raw beef d. Ready to eat egg rolls Employee put cover on all.
Time/temperature control for safety food thawed in an improper manner. During routine inspection observed chicken thighs on speed rack outside of cold holding unit near walk in cooler thawing on sheet pans. Employee moved to walk in cooler. Still frozen
Working containers of food removed from original container not identified by common name. Rice removed from original packaging stored ( grey bins next to prep sink ) not labeled. Operator labeled
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Prepared food in to go bags in walk-in freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table
Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen does not seal
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Prepared food in to go bags in walk-in freezer
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 over raw beef on speed rack in walk-in freezer
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dumplings and egg rolls in walk-in freezer not dated
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table
Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen does not seal
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 flour, corn starch
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Reuse of single-service or single-use articles. Egg carton trays in walk-in cooler used as drip trays
Stored food not covered. Multiple containers in walk-in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected 50ppm
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.