813 Chinese Food
Last inspected: Mar 11, 2026
41
Score
813 Chinese Food has been inspected eight times since 2022. The most recent visit was on Mar 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 81, which 813 Chinese Food's 41 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
6
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked broccoli 71f hot holding. Manager added to Time As A Public Health Control plan **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken pieces not dated in reach in cooler. They cook noodles, cooked pork and cooked eggrolls in walk in cooler not dated
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by buckets. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. Manager put paper towels **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan incomplete, missing information on when time marking staring and keeping track. Manager completed paperwork **Corrected On-Site**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information. 2 safe staff cards missing date of births.
53B-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in three compartment sink. Unable to wash hands in nearby sink due to being blocked.
12A-03-4
Basic - Food stored on floor. Observed cases of meats and sauces on floor in walk in freezer and walk in cooler **Repeat Violation**
08B-38-4
Basic - Reuse of single-service or single-use articles. Raw chicken boxes were used to hold cooked meat and cooked eggrolls in walk-in cooler
25-32-4
Basic - Stored food not covered. Observed multiple open containers of cooked meats, rte vegetables and cooked eggrolls in walk in cooler. **Repeat Violation**
08B-12-5
41
Sep 24, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - 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. Tested at 200+ppm chlorine. Manager remade and tested at 100ppm **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink Blocked by 5 gallon buckets. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Duct tape used to repair food-contact surface. Observed duct tape on white container storing broccoli. Manager discarded **Corrected On-Site** **Repeat Violation**
14-71-4
Basic - Floor soiled/has accumulation of debris. Under Cooke line, three compartment sink and under prep tables
36-73-4
Basic - Food stored on floor. Observed multiple buckets of sauces, cases of oil and containers of meats and vegetables on floor in walk in cooler and on cook line
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks soiled with accumulated debris. Exterior of make line soiled with debris and shelving on cook line as well
23-03-4
Basic - Stored food not covered. Observed multiple containers of cooked meats and cut vegetables in walking cooler, not covered
08B-12-5
Basic - Cardboard used to line food-contact shelves. In walk in cooler
14-05-4
52
Mar 5, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
55
Nov 25, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
58
Feb 19, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed 101 cleaning bleach not designed for food contact surfaces. Manager got correct bleach **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - 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. Containers of cooked rice, cooked chicken, and noodles out on cook line
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked chicken, egg rolls, cooked pork not dated in walk in cooler
02C-02-5
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided at employee handwash sink. By three compartment sink
27-16-4
Basic - Food stored on floor. Observed cases of raw chicken stored on floor in walk in freezer
08B-38-4
58
Oct 12, 2023
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Observed Employee cracked raw shell eggs and then handled utensils without washing hands. **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cooked Chicken (59F - Cold Holding); lo mein noodles (54F - Cold Holding); shelled eggs (59F - Cold Holding); cooked broccoli (60F - Cold Holding); cut cabbage (60F - Cold Holding); (60F) Discussed time as a public health control manager time marked **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked rice (98F - Hot Holding); cooked chicken (111F - Hot Holding) Discussed time as a public health control manager time marked **Warning**
03B-01-6
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by buckets next to three compartment sink. Manager removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - 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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. By front counter **Repeat Violation** **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 85f shut off at employee handwash sink. **Warning**
27-16-4
Basic - Reuse of single-service or single-use articles. Observed plastic jug cut and reused as rice scoop **Warning**
25-32-4
33
Jun 29, 2023
Routine - Food
1 critical violation. 7 major violations. 11 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over unwashed produce in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in ware washing area and in employee bathroom. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At all hand sinks in building. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken more than 24 hrs per operator.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by storage shelf. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cardboard used to line food-contact shelves. In reach in cooler shelf on cook line.
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Cup in bulk containers of flour and rice. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Chicken on walk-in cooler floor, oil and soy sauce stored on floor throughout kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table on cook line. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Reuse of single-service or single-use articles. The box that the raw chicken was received in is being used to stored cooked chicken in the walk in cooler.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. All single service containers stored in kitchen. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in sink in standing water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. All bulk containers of rice and flour.
02D-01-5
25
Dec 28, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork, beef , and chicken stored over ready to eat lettuce **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (113F - Hot Holding); beef (100F - Hot Holding) on cookline , Observed employee place in reachin cooler to drop temperature **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dry storage shelves in dish area Observed Hand sink next to from registers blocked by a box of peas **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed 1 bag of onions, 2 containers of oil stored on floor in dry storage **Warning**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold build up on walkin cooler gasket **Warning**
23-03-4
55
Frequently Asked Questions
When was 813 Chinese Food last inspected?
The most recent health inspection at 813 Chinese Food on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at 813 Chinese Food?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at 813 Chinese Food.
How does 813 Chinese Food compare to other restaurants in Plant City?
813 Chinese Food most recently scored 41 out of 100, which is lower than the Plant City average of 81.
Has 813 Chinese Food's inspection record improved over time?
Results have been roughly steady. Inspections at 813 Chinese Food have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at 813 Chinese Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 813 Chinese Food inspected?
Based on the inspection history on file, 813 Chinese Food is inspected around two times per year on average.
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