SPRING GARDEN CHINESE RESTAURANTE
850 49 ST · ST. PETERSBURG · Pinellas County · FL 33710
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
03C-44-5High Priority – – From initial inspection : High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees. **Corrected On-Site** **Warning** – From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended**
41-20-4High Priority – – From initial inspection : High Priority – Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep. **Warning** – From follow-up inspection 2025-05-09: Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid **Time Extended**
41-05-4High Priority – – From initial inspection : High Priority – Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\00A0 **Warning** – From follow-up inspection 2025-05-09: Establishment using raid during call back inspection to radiate roaches educated **Time Extended**
35A-05-4High Priority – – From initial inspection : High Priority – Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container. **Warning** – From follow-up inspection 2025-05-09: 5 live roaches inside deli cooler 1 live roach on deli cooler cutting boards were food is prepared. 3 live under lip of table at food prep table near three compartment sink. **Time Extended**
01B-13-4High Priority – – From initial inspection : High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage. **Warning** – From follow-up inspection 2025-05-09: No food being prepared during inspection **Time Extended**
03A-02-5High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F – Hot Holding); chicken (73F – Hot Holding) Garlic and oil 75 degrees cold holding at cook line. **Warning** – From follow-up inspection 2025-05-09: **Time Extended**
Intermediate 4
12A-03-4Intermediate – – From initial inspection : Intermediate – Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink. **Warning** – From follow-up inspection 2025-05-09: No active prep during call back **Time Extended**
31B-02-4Intermediate – – From initial inspection : Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink **Warning** – From follow-up inspection 2025-05-09: Establishment is using paper towel from on the shelf. **Time Extended**
05-10-4Intermediate – – From initial inspection : Intermediate – Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature. **Warning** – From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended**
02C-02-5Intermediate – – From initial inspection : Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler no date mark. **Warning** – From follow-up inspection 2025-05-09: **Time Extended**
Basic 4
12B-04-4Basic – – From initial inspection : Basic – Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. **Warning** – From follow-up inspection 2025-05-09: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. **Time Extended**
12B-07-4Basic – – From initial inspection : Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant. **Warning** – From follow-up inspection 2025-05-09: **Time Extended**
14-11-5Basic – – From initial inspection : Basic – Equipment in poor repair. Deli cooler not working. **Warning** – From follow-up inspection 2025-05-09: Equipment in poor repair. Deli cooler not working. **Time Extended**
23-03-4Basic – – From initial inspection : Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler **Warning** – From follow-up inspection 2025-05-09: **Time Extended**
Inspector observations synchronized from DBPR on September 10, 2026 11:56 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.