CHINA KITCHEN

Name: CHINA KITCHEN
Address: 268 3RD STREET SOUTH, SAINT PETERSBURG, FL, 33701, US
Rating: 30.8

268 3RD STREET SOUTH, SAINT PETERSBURG, FL 33701

License #6215731

🥡 Chinese ℹ️

30.8 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 19 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA KITCHEN in SAINT PETERSBURG currently holds an InspectFL Health Score of 30.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 142 total violations — 22 critical, 26 major, 94 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 3, 2025

The latest inspection on September 11, 2026 shows 19 observation rows: 2 critical, 3 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

142

Coverage note

Inspector notes linked where available

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DBPR

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CHINA KITCHEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container in flour by three compartment sink, metal bowl in rice by back handwashing sink. Operator removed container from flour and metal bowl from rice.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Spatulas, tongs, and potato peeler stored in dirty bucket zipped tied to wall by three compartment sink.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Knives and cleavers stored behind piece of pipe on backside of deli cooler on cook line, behind pieces of pipe and wall over three compartment sink and behind plumbing pipe and wall above mop sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In prep area and on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee stored on prep table next to hot holding items. Operator removed cup of coffee.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Coffee creamer and personal white rice on top shelf next brown rice to be served to the public of two door refrigerator across from fryers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter next to hot holding items. Operator removed phone from table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on rack above three compartment sink.
[08B-38-4] Food stored on floor. Soy sauce stored on floor by back prep table across from mop sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on rack by back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets on cook line soiled with food debris. Smoker handle soiled with food debris.
[29-08-4] Plumbing system in disrepair. Hot water does not dispense when hot water knob is engaged.
[08B-12-5] Stored food not covered. Raw chicken, egg rolls, rice noodles, cut broccoli, cut cabbage, cut carrots, in walk-in-cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by three compartment sink. Operator put sanitizer bucket on bucket to remove from floor.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented #10 can of baby cut corn.
[08A-17-6] 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 removed from original packaging on sheet trays over beef in walk-in-freezer on speed rack. Operator moved raw chicken below raw beef.
[31A-09-4] Handwash sink not accessible for employee use at all times. White bucket hanging on faucet and handles at handwashing sink by three compartment sink. Inspector removed bucket from hand sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw chicken, egg rolls, rice noodles, cut broccoli, cut cabbage, cut carrots, in walk-in-cooler ,not date marked. Operator date marked items.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not dispense when hot water knob is engaged at handwashing sink washing sink by three compartment sink.

Disposition: Call Back - Complied
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in deli coolers handles on cook line soiled with dried food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired 2/1/2024.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Container of marinade raw chicken store on floor at end of cook line. Item moved off floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knifes stored behind water heater piping next to mop sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Provide operator with sign and it was posted during the inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in deli coolers on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of white powdered substances stored under prep table across from three compartment sink not labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. 3- 10 dented can of Tomato Ketchup. 1- 5 dented can of Hoisin Sauce.
[08A-17-6] 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 pan of frozen raw chicken covered with plastic wrap stored over sheet pan of frozen raw beef covered with plastic wrap on speed cart in walk in freezer. Frozen chicken moved.
[11-27-4] 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. Printed DBPR Vomiting And Diarrheal Written Procedures at the time of the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container and utensils stored in hand sink by back door. Items moved.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cut cabbage, cooked chicken, cooked pork, and 5 gallon buckets of sauces not labeled inside walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to three compartment sink. Hot water turned on.

Disposition: Call Back - Complied
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles across from wok station.
[50-09-4] Current Hotel and Restaurant license not displayed. No license posted. Confirm ownership through operator onsite.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on shelf abided reach in deli cooler on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and car keys stored above reach in deli cooler on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Bag of carrots stored on floor in prep area across from three compartment sink. Bag of onions stored on floor next to back kitchen door and multiple food items in walk in freezer stored in floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored on backside of reaches cooler in between electrical pipe and cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with black mold like substance.
[29-08-4] Plumbing system in disrepair. Hot water faucet handle not dispense and water when turned on at hand sink next to three compartment sink.
[29-49-6] Standing water in bottom of reach-in-cooler. At bottom of reach in deli cooler across from wok station.
[08B-12-5] Stored food not covered. Multiple 5 gallon buckets of sauces, sweet and sour sauce, cooked chicken, and cooked pork uncovered in walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken stored in container of standing water and chicken stored directly on three compartment sink drain board. Operator moved item under cold running water.
[08B-54-4] Uncovered food stored near sink exposed to splash. Container of cooked chicken cooling on three compartment sink drain board next to hand sink in prep area.
[08B-27-4] Food placed in soiled container/equipment. Rice hot holding in multiple rice cooker throughout the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Buss tubs of raw chicken and raw beef stored above egg roll wrapping paper in walk in cooler. Operator moved items to bottom shelf.
[08A-17-6] 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 with frozen raw chicken covered with plastic wrap stored above frozen raw beef on speed rack in walk in freezer.
[03F-02-5] 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. See stop sale. Fresh garlic and oil, black beans, and buss tubs of cooked chicken stored at wok station and shelf next to stand alone freezer/fridge in front counter area. Operator time stamped items for 11-3pm.
[11-27-4] 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 and Diarrheal Events form during the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep table and three compartment sink obstructing access to hand sink next to three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bus tub with dishes stored inside hand sink next to three compartment sink. Items removed.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink in front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, cut onions, cut green peppers, cut carrots, cooked chicken, cooked pork, and cooked shrimp egg rolls not date marked inside walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not dispensing water at hand sink next to three compartment sink.

Disposition: Call Back - Complied
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in reach in cooler across from fryers.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Multiple food items in walk in freezer stored in floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored on backside of reach in cooler between electrical pipe and cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink by three compartment sink.
[08B-12-5] Stored food not covered. Multiple food items in walk in cooler stored uncovered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Inspector instructed operator about proper thawing techniques.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on reach in cooler across from fryers.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of baby corn, 7 lbs.
[12A-20-4] Employee washed hands with no soap.
[03F-02-5] 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. See stop sale. Dumplings held on time with no time stamp. Operator marked time stamp for 11:00 am.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table by three compartment sink has built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by trash can.

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop flour. Manager removed.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dining room area have water stains and one is damaged.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-20-4] Dead rodent present. 4 dead flies on window sill by rear storage area. Manager removed and sanitized he area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler on cook line. Manager removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table above reach in cooler on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Raw chicken stored on food on walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between electrical pipe and back of reach in cooler. Manager removed knives.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching flour in container by three compartment sink. Manager stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by three compartment sink.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear screen door open.
[25-32-4] Reuse of single-service or single-use articles. Soy sauce buckets used to store chicken in walk in freezer.
[08B-12-5] Stored food not covered. Multiple items in walk in cooler not stored covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled. Manager labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce, 5 pounds.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over unwashed mixed vegetables in walk in cooler. Manager arranged cooler properly.
[03F-02-5] 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. Dumplings made at 11:00 am and held on time not time stamped. Manager put on time stamp.
[41-15-5] 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. Wiping cloth solution above 200 ppm chlorine. Manager corrected to 100 ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in reach in coolers have built up food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to hold cleaning supplies. Manager corrected.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler prepared on site and not date marked.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers have grooved cut marks and are no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. In dry goods storage area: 2 dented cans of bamboo strips at 104 ounces each. 1 dented can of ketchup at 112 ounces.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above reach in cooler on cook line. Manager removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored above reach in cooler at end of cook line. Manager removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint.
[08B-38-4] Food stored on floor. Cabbage stored on floor of walk in cooler.
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen propped open. Manager closed door.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in three compartment sink not under running water. Inspector advised of proper thawing methods.
[08B-54-4] Uncovered food stored near sink exposed to splash. Rice uncovered stored next to hand wash sink in rear of restaurant.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cook line not stored in sanitizing solution.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry goods storage area: 2 dented cans of bamboo strips at 104 ounces each. 1 dented can of ketchup at 112 ounces.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked dumplings in walk in cooler. Manager stored correctly.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in rear equipment storage area. Employee removed and sanitized the area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Underneath prep table on cook line: black beans (60F - Cold Holding) Employee moved to reach in freezer.
[03F-02-5] 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. Dumplings held on time with no time stamp. Manager put on correct time of 11:00 am and to be discarded at 3:00 pm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked soy sauce containers.