CHINA 1 TAKE OUT RESTAURANT
2261 34 ST S UNIT 2261 · ST. PETERSBURG · Pinellas County · FL 33711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 8
14-31-5High Priority – -Nonfood-grade bags used in direct contact with food in freezer chest -Menus used to line containers of food Reviewed with person in charge
41-07-4High Priority – Container of medicine improperly stored- stored on shelf above rice cookers Person in charge relocated medicines **Corrected On-Site**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – Employee cleaning dishes in prep sink . Reviewed with person in charge the use and set up of triple sink . Dishes moved to triple sink area **Corrective Action Taken**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. – 1 flying insect in back kitchen area by back door
08A-05-6High Priority – Raw animal food ( raw chicken ) stored over/not properly separated from ready-to-eat food ( bottles of water in walk in cooler **Repeat Violation**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Frozen raw chicken over frozen cheese on trays in freezer . Reviewed with person in charge .
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. – tofu 47 F, cooked pork 50:F , sprouts 44/45 F . cooked vegetables 49 F , cooked noodles 48 F, cut cabbage 47 F , raw beef 50 in cooler opposite woks Food in cooler overnight . No temperatures taken this day . Manager discarded **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – tofu 47 F, cooked pork 50:F , sprouts 44/45 F ,cooked vegetables 49 F , cooked noodles 48 F, cut cabbage 47 F , raw beef 50 in cooler opposite woks . No temperatures taken this day .
Intermediate 9
05-08-4Intermediate – -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with person in charge
11-27-4Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Buckets stacked in front of hand wash sink in back kitchen . Reviewed with person in charge hand washing sinks must be accessible at all times . Buckets relocated **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in back kitchen . Reviewed with person in charge hand washing sinks are for washing hands only . Items removed from hand wash sink **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in back kitchen **Corrected On-Site**
11-26-1Intermediate – 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.
31B-03-4Intermediate – No soap provided at handwash sink at hand wash sink at cook line . Reviewed with person in charge hand washing sinks must be stocked at all times . Soap placed at hand wash sinks **Corrected On-Site** **Repeat Violation**
53B-05-5Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired in 2024 .. Reviewed with manager
Basic 14
32-09-4Basic – A minimum of one bathroom facility is not available for public use. Out of order sign posted on bathroom door . Person in charge removed sign . Bathroom is in good working order and available for use **Corrected On-Site**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.broken door on reach in cooler at cook line area- food temperatures between 48 -50 F . Reviewed with person in charge . Person in charge to schedule repair this day and not to use cooler until it is in good working order
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable in food prep and cook line areas
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with person in charge
08B-38-4Basic – Food ( containers of sauces) stored on floor in walk in cooler . **Repeat Violation**
51-13-4Basic – No Heimlich maneuver/choking sign posted.
51-18-6Basic – No copy of latest inspection report available.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – shelves soiled in kitchen – outer surface of microwave soiled Reviewed with person in charge
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers in front cook line area . Reviewed with person in charge
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues at cook line . Heavily soiled reach in freezer in food prep area Reviewed with person in charge
08B-12-5Basic – Stored food ( clean vegetables, meats ) not covered in walk in cooler . Reviewed with person in charge
29-03-4Basic – Water draining onto floor surface from leaky pipe under triple sink . Person in charge placed container to catch water underneath triple sink and set up large tubs to wash , rinse , sanitize dishes to discard water in mop sink in dishwashing area . Manager scheduled plumbing service this day
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor in dishwashing area . Person in charge placed bucket in a bucket **Corrected On-Site**
Inspector observations synchronized from DBPR on September 10, 2026 12:20 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.