NEW CHINA CROSSINGS

Name: NEW CHINA CROSSINGS
Address: 10476 N ROOSEVELT BLVD, ST. PETERSBURG, FL, 33716, US
Rating: 81.5

10476 N ROOSEVELT BLVD, ST. PETERSBURG, FL 33716

License #6215252

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NEW CHINA CROSSINGS in ST. PETERSBURG currently holds an InspectFL Health Score of 81.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 34 total violations — 13 critical, 2 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 26, 2026 shows 8 observation rows: 3 critical, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[50-09-4] Current Hotel and Restaurant license not displayed. 2-1-25
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at front cook line
[14-01-5] Bowl or other container with no handle used to dispense food. Flour
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-38-4] Food stored on floor. Large bag of onions on floor near prep sink. Employee moved
[03A-02-5] 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
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic bag inside noodles contains deli cooler
[08A-02-6] 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

Disposition: Emergency order recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stool used for holding food soiled
[35A-05-4] Roach activity present as evidenced by live roaches found. 4 live roach on prep table with clean utensils and white rice.
[21-10-4] Soiled dry wiping cloth in use. On back prep table with visible raw beef on it.
[08B-12-5] Stored food not covered. Raw and cooked chicken in walk in cooler not covered. Employee covered
[03A-02-5] 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
[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. Was 200 ppm now 50 ppm .
[16-13-5] 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
[12A-13-4] 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.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic bag inside noodles used For dispensing noodles in deli cooler. Employee discarded
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Above smoker
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[35A-03-4] Dead roaches on premises. 1 dead roach under soup holding table
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in the three compartment sink.
[08A-05-6] 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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board
[12A-18-4] 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.

Community reaction

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