CHOPSTICK EXPRESS INC

Name: CHOPSTICK EXPRESS INC
Address: 3946 4 ST N, ST. PETERSBURG, FL, 33703, US
Rating: 0

3946 4 ST N, ST. PETERSBURG, FL 33703

License #6211242

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 23 findings · 0 critical

Complaint Full

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Quick take

CHOPSTICK EXPRESS INC in ST. PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 115 total violations — 21 critical, 22 major, 72 minor.

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The latest inspection on September 9, 2026 shows 23 observation rows: no critical rows, 6 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

115

Coverage note

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CHOPSTICK EXPRESS INC 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils seen in standing water held at (85F) on prep line across from flat top.
[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. Inspector provided new poster to be posted in restaurant.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves above flat top cook station.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in walk-in coolerA and walk-in freezerA showed signs of rusting and pitting.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards had a lot of wear in kitchen along wall opposite of flat top.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Build up of food residue on inside of handles throughout restaurant.
[08B-12-5] Stored food not covered. Cooked food in walk in cooler lacked proper covering after cooling process was finished.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink observed with dishes inside sink. Operator removed items on site.
[33-02-4] Cardboard box used as garbage container. Cardboard box used as trash can near entrance of kitchen on floor.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Two tiles in disrepair over prep area. Tiles had insulation coming out of cracks.
[36-24-5] Hole in or other damage to wall. Multiple walls throughout kitchen in disrepair.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung to properly dry between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector provided new poster to be posted in restaurant.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Witnessed operator wash hands in three compartment sink. Discussed proper handwashing techniques and the necessity for handwashing sinks being used.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple used rags throughout kitchen seen without proper sanitizing solution present.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Door to outside of kitchen lacked proper seal when shut. Door also had large amount of holes throughout metal.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with grease throughout kitchen.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Dog treats held over non packaged food in walk-in freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared on site(chicken, beef and shrimp) not properly date marked. Communicated with operator who claimed all food was made Monday.
[08B-38-4] Food stored on floor. Multiple food stored on floor throughout restaurant. (1) Bag of flour on floor in back prep area. (2) Containers of soy sauce on floor in walk-in cooler. (1) Container of soy sauce on floor near main cook line. (1) Container of unused cooking oil on floor under main cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink seen on prep table closest to wok station.
[02D-01-5] Working containers of food removed from original container not identified by common name. No sign of proper labels on all food items throughout restaurant. Container of unknown white substance not properly labeled in small back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets throughout kitchen on reach-in coolers. Table under flat top in kitchen had large buildup of food residue and grease.

Disposition: Met Inspection Standards
[29-49-6] Standing water in bottom of reach-in-cooler near drive-thru window.
[22-16-4] Reach-in coolers interior/shelves have accumulation of soil residues.
[14-11-5] Equipment in poor repair. Fan guard missing on radiator in walk-in freezer.
[08B-38-4] Food stored on floor. Multiple containers of sauces stored on floor in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in coolers doors.
[14-33-4] Reach-in cooler on cooks line shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered in walk-in cooler. Fried chicken, and cut vegetables. Operator covered items.
[06-09-1] Two commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in reach-in cooler at sushi bar.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands at hand wash near walk-in cooler without soap. Discussed with operator proper hand-hygiene techniques.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Verified on DBPR Licensing website. 02-01-2026.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above uncovered fried chicken in walk-in cooler. Operator placed raw tuna below fried chicken.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Two commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in reach-in cooler at sushi bar.
[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. No time mark for cooked rice at sushi counter. Operator time marked rice.
[41-10-4] Toxic substance/chemical improperly stored. Can of raid labeled household use only stored on bottom shelf with curry powder. Operator removed raid.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal strainer stored on top of bowl of hand wash sink near three-compartment sink. Employee removed bowl.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Not displayed. Verified through expired license 2/1/2022.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of rice cooker.
[08B-38-4] Food stored on floor. Bag of onions on floor outside.
[22-39-4] Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Operator add. Chlorine sanitizer at chlorine sanitizer bucket is now testing at 50PPM.
[41-07-4] Container of medicine improperly stored. Bottle of Advil stored on prep table across from cook line. Operator moved item.
[12A-20-4] Employee washed hands with no soap. Employee corrected chlorine sanitizer bucket and washed their hands without using soap.
[08B-28-4] Food prepared with soiled equipment/utensil. Rice cookers hot holding white rice and fried rice soiled with food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shelled eggs stored over container of miso soup. Employee moved eggs to bottom shelf.
[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. Inspector emailed operator DBPR vomiting or diarrheal event form in Chinese.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple containers of food items recently cooked this morning per operator stored in walk in freezer and reach in coolers covered with plastic wrap. Inspector discussed proper cooling methods, discussed uncovering food items, and provided DBPR Improper cooling is a major cause of foodborne illness form.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers stained.
[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 stored in walk in cooler and reach in cooler not date marked. Discussed with operator and employee all items held more than 24 hours must be date mark.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Oven handle above reach in deli cooler soiled with food debris.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents heavily soiled with grease throughout kitchen area. -Ceiling tiles soiled with grease.
[50-09-4] Current Hotel and Restaurant license not displayed. -Operator arrived during inspection and provided license. License provided expired on 2/1/2023.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Employee food stored on prep table, on shelf above reach in deli cooler and storage racks ear three compartment sink.
[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 stored on prep table. -Purse stored on storage rack with foods to be served to the public near reach in deli cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on shelf above three compartment sink.
[08B-42-4] Food stored outside. -Bag of onions and boxes of fryer oil stored outside near back door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris on shelf above deli reach in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. -Provided printed copy of Heimlich maneuver/choking sign during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters heavily soiled with grease.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in deli cooler. Employee stored drink in designated area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Packets of cream cheese thawing on shelf above flat top on cook line. Operator stored in reach in deli cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Above three compartment sink
[29-11-4] Water leaking from pipe and/or faucet/handle. -Pipe leaking into bucket under three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloths stored on prep table.
[41-07-4] Container of medicine improperly stored. -Medicine stored on shelf above prep table in dry storage area. Operator stored medicine away from foods to be served to the public.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -Storage bins being used to stored food.
[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. -Inspector provided printed copy of vomiting or diarrheal event form at the time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Stainless steel bowls stored in hand sink. Employee removed items out of 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. -Ready to eat foods prepared onsite stored in reach in deli coolers, walk in cooler and walk in freezer not date marked.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. Over chest freezers
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep tables across from grill
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door does not seal
[36-73-4] Floor soiled/has accumulation of debris. Under equipment in kitchen
[36-17-5] Floor tiles missing and/or in disrepair.
[08B-38-4] Food stored on floor. Boxes of chicken on floor in walk in freezer. Buckets of onions on. Floor in walk-in cooler
[35B-02-4] Insect control device installed over food preparation area. Over triple sink
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens next to sushi cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled
[21-10-4] Soiled dry wiping cloth in use. Over grill
[08B-12-5] Stored food not covered. Multiple containers of raw vegetables and cooked food in walk-in cooler
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Exterior storage closet containing dry goods and reach in freezer not locked when not in use
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop bucket outside
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee on cook line wiped hands on clothes then continued cooking without washing hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff handled cracked shell eggs then proceeded to clean food contact surfaces without changing gloves or washing hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (72F - Cold Holding) on cook line, held less than 4 hrs, instructed staff to cool to 41F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (91F - Hot Holding) on grill, instructed staff to reheat to minimum 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager with valid CFM arrived during inspection
[02C-04-5] 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 in walk-in freezer
[53B-14-5] 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 certificates expired
[41-17-4] Spray bottle containing toxic substance not labeled. Surface cleaner bottles in kitchen