CHINA FUN TAKE OUT
11020 4 ST N · ST. PETERSBURG · Pinellas County · FL 33716
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Three- 6lbs 8oz dented cans of Bamboo Shoots.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over buss tub of cooked pork in walk in cooler.
08A-17-6High Priority – 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. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer.
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice hot holding in rice cooker (83F – Hot Holding)
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items sitting out on prep tables next to reach in deli cooler on cook line: Buss tub of cooked chicken (73F – Cold Holding); Buss tub of cooked noodles (50F – Cold Holding); Buss tub of cut cabbage (66F – Cold Holding) Buss tub of cut cabbage was placed in a stainless steel container and stored in the walk in freezer to bring down the temperature. Re-temped cabbage at 2:57pm cabbage (40F – Cold Holding) Cooked chicken was reheated in fryer and temperature was brought up to (238F – Reheating) Cooked noodles were reheated in wok station and temperature was brought up to (185F – Reheating) Buss tub of raw shrimp thawing in three compartment sink (83F – Cold Holding) Shrimp was cooked on the wok station and temperature was brought up to (198F – Cooking) Discussed with cook and cashier the cooling process must be restarted and it begins at 135F. Temperature must be brought down from 135F to 70F within two hours. Then 70F to 41F within 4 hours. Discussed with operator over the phone items can either be hot held at 135 F or higher, cold held at 41 F or lower or they can use Time as a Public Health Control. **Repeat Violation** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice in rice cooker (83F – Hot Holding) Cook discarded rice and cooked a new bath of white rice.
Intermediate 7
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Cook or cashier in charge lacks knowledge of Big 6 or symptoms.
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 boards on reach in cooler stained.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Cart with broken down box stored in front of hand sink next to three compartment sink. Gloves for fryer oil, empty plastic bottle, and utensil stored in hand sink next to three compartment sink and single compartment utility sink. **Repeat Violation**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. No probe thermometer observed. Employee stated the thermometer was lost. Inspector discussed thermometer is needed to verify temperatures and cooling parameters.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked. **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 certificate provided for Lang Zhen expired on 8/30/2024. **Warning**
Basic 5
50-09-4Basic – Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022.
08B-38-4Basic – Food stored on floor. Boxes of oil, and containers of soy sauce stored on floor next to walk in cooler door and cook line. Bag of carrots stored on floor in walk in cooler.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease.
08B-12-5Basic – Stored food not covered. Bowl of raw pork, pot of marinated pork, buss tub of cooked chicken, and five gallon buckets of sauces in walk in cooler not covered. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Buss tub of raw shrimp thawing in middle compartment sink in standing water.
Inspector observations synchronized from DBPR on September 21, 2026 2:26 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 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.