Abc Chinese Cuisine
Last inspected: Jan 15, 2026
39
Score
Abc Chinese Cuisine appears in inspection records 12 times, starting in 2023. The newest entry in the record is dated Jan 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly two violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Abc Chinese Cuisine's latest score of 39 falls below the St. Petersburg average of 77. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
0
Critical latest
4
Major latest
11
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager presented photo copies of food handler training. Discussed with manager requirements to maintain original receipts.
53B-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has only QAC test strips however is operating a Chlorine ware washing machine. Discussed with employee to obtain correct test strips.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located near rear door in kitchen. Employees provided towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces and prepared food in standing reach-in cooler located when entering kitchen not date marked. Discussed with operator date marking requirements.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in rear area of kitchen.
36-32-5
Basic - Equipment in poor repair. Torn gaskets on reach-in coolers on cookline.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles broken and raised in rear area by dish machine. Standing water observed under elevated tiles.
36-17-5
Basic - Food stored on floor. Cases of tomato's stored on floor in walk-in cooler. Bags of coriander seeds used for making spices. Manager corrected by elevating items. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all reach-in freezers **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils observed in standing water less that 135F on cook line. Operator moved utensils to dish pit for cleaning. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. Located above prep table next to dish machine. Operator removed and relocated **Corrected On-Site**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook-line with build up of debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cook line. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Cooked chicken, lamb, and goat stored in walk-in cooler not covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Working container with white granular substance in dry storage area. Employees identified items and labeled the exterior of the container with contents. **Corrected On-Site**
02D-01-5
39
Aug 18, 2025
Routine - Food
6 critical violations. 7 major violations. 12 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) Inside reach-in cooler located upon immediately entering kitchen. Items were prepared the following evening. Did not cool within proper cooling parameters.
01B-36-5
High Priority - Live, small flying insects found Two live flies observed at dish machine. Not landing on food contact surfaces. Discussed with manager to try to keep rear doors closed and if insects are observed landing on food contact surfaces to sanitize the area and equipment.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken stored next to cooked chicken in walk-in cooler. Manager relocated items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
03D-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) Inside reach-in cooler located upon immediately entering kitchen. Items were prepared the following evening. Did not cool within proper cooling parameters.
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half not date marked after opening.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife holder with a build up of debris above three compartment sink.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to prep table. Manager provided during inspection. **Corrected On-Site** **Repeat Violation**
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. Observed butter held out of temperature. Manager states they melt the butter and hold it for three hour increments. Establishment does not have a written plan for the procedure. Discussed with manager to either hold the butter cold at 41F or keep it hot holding it at 135F. Additionally discussed time as a public health control guidelines. Inspector will provide time as a public health control guidelines and application at the conclusion of the inspection.
03F-10-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. cooked cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) yogurt based sauce (50F - Cold Holding) Inside reach-in cooler did not meet cooling parameters. Establishment has probe thermometers however they are not being used to check temperatures.
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Only some items date marked in various cold holding units. Discussed with manager. **Repeat Violation**
02C-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at only 91F.
16-53-4
Basic - Single-service articles improperly stored. Brown bags stored on floor in dry storage room.
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice in kitchen. Manager removed and provided scoop. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handle to walk-in cooler heavily soiled.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on metal pans on shelf above three compartment sink.
24-08-4
Basic - Floor soiled/has accumulation of debris. Heavy accumulation of grease behind and under the cook-line in kitchen.
36-73-4
Basic - Food stored on floor. Cooking oil stored on floor in kitchen. 5 gallon buckets of sauces stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer located in dry storage room.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in a 5 gallon buckets of sauces of water stored on floor.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with heavy accumulation of debris on cook line.
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White reach-in freezer in dry storage room broken with exposed insulation in the interior.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled in kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of reach-in coolers soiled.
22-16-4
11
Feb 10, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs from upper shelf of reach in cooler to bottom of cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (57F - Cold Holding) operator moved to walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Cooks line **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler racks
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler require date marking. Discussed with operator
02C-02-5
Basic - Food stored on floor. Buckets of nuts on floor in dry storage
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packages of frozen chicken in standing water in prep area Operator started water **Corrected On-Site**
06-01-5
45
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 25 live roaches under reach in cooler in dry storage room 2 live roaches in pos cabinet in lobby 1 live roach in door jam of dry storage room 25 live roaches under right reach in cooler in dry storage room 7 live roaches on air filter in between coolers in dry storage room 14 live roaches in wall next to dish machine 1 roach on outlet behind reach in cooler on cooks line 2 roaches under prep prep table on cooks line - From follow-up inspection 2024-12-09: 3 live roaches on reach in coolers in dry storage room 1 live roach on trash can in bathroom hallway 1 live roach in bathroom cabinet in men's room 2 live roaches in reach in cooler gaskets near entrance of kitchen 1 live roach on ceiling above cooks line 1 live roach behind metal pipe near cooks line 2 live roaches in corner of make line shelf 14 live roaches inside clean dish shelving at end of cooks line 1 live roach on dish machine wall 1 live roach on wall above 3 compartment sink 2 live roaches running across lobby floor **Time Extended** - From follow-up inspection 2024-12-09: 1 live roach in men's bathroom cabinet 1 live roach behind fire extinguisher in bathroom hallway 5 live roaches in security light above entrance to kitchen 1 live roach behind pipe above cooks line 1 live roach on ceiling above dish machine 1 live roach in ceiling corner near walk in cooler and clean dish rack **Time Extended** - From follow-up inspection 2024-12-10: 1 live roach on wall behind reach in cooler near entrance of kitchen 3 live roaches on ceiling/in wall crack above dish machine 1 live roach under dish machine on wall 1 live roach running out from under cooks line 1 live roach on fly light at end of cooks line **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 7 dead roaches in dining room 5 dead roaches in dry storage room One dead roach near ice machine carrying egg sac One dead roach near bathrooms - From follow-up inspection 2024-12-09: 8 dead roaches behind coolers in dry storage room 2 dead roaches inside dish machine **Time Extended** - From follow-up inspection 2024-12-09: 1 dead roach behind door in bathroom hallway **Time Extended** - From follow-up inspection 2024-12-10: 2 dead roaches in dish sink near dish machine. 1 dead roach in dish storage rack on cooks line **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen screen door open - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended** - From follow-up inspection 2024-12-10: **Time Extended**
35B-01-4
78
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
70
Dec 6, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 25 live roaches under reach in cooler in dry storage room 2 live roaches in pos cabinet in lobby 1 live roach in door jam of dry storage room 25 live roaches under right reach in cooler in dry storage room 7 live roaches on air filter in between coolers in dry storage room 14 live roaches in wall next to dish machine 1 roach on outlet behind reach in cooler on cooks line 2 roaches under prep prep table on cooks line
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings under storage rack behind reach in cooler in kitchen
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 lb bag of rice chewed by rodent.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Bleach and cleaners stored above food prep area near dish pit in kitchen
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Food service items stored in hand was sink **Corrected On-Site**
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.
53B-01-5
Basic - Dead roaches on premises. 7 dead roaches in dining room 5 dead roaches in dry storage room One dead roach near ice machine carrying egg sac One dead roach near bathrooms
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen screen door open
35B-01-4
39
Aug 20, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles in disrepair in kitchen **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
36-17-5
95
Jun 18, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment will need to submit and have plans approved by Plan Review within 60 days of this inspection before license can be issued. **Warning**
50-08-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler have built up food debris. **Warning**
22-02-4
Basic - Floor tiles in disrepair in kitchen **Warning**
36-17-5
74
Feb 20, 2024
Routine - Food
1 critical violation. 15 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 35 rodent droppings in dry-storage area on soy sauce cans, shelves and floor. 15 rodent droppings along walls and underneath equipment in kitchen. 36 rodent droppings on floor against wall in storage room near restrooms. 8 rodent droppings on top of table at front counter 6 rodent droppings on floor at front counter. Totaling 100 rodent droppings. **Repeat Violation** - From follow-up inspection 2024-02-20: 3 rodent droppings on dry-storage shelf and floor in the kitchen. 5 rodent droppings on top of hot water heater near rear kitchen exit. 1 rodent dropping on floor near bbq oven. 9 total rodent droppings. Operator discarded rodent droppings, cleaned and sanitized area. **Time Extended** **Corrective Action Taken**
35A-04-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on last door of reach-in cooler soiled. - From follow-up inspection 2024-02-20: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2024-02-20: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cooks line. - From follow-up inspection 2024-02-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Shelves next to three-compartment sink are rusted. - From follow-up inspection 2024-02-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled with debris and grease buildup along cooks line. - From follow-up inspection 2024-02-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in wall underneath two-compartment sink at front counter. - From follow-up inspection 2024-02-20: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2024-02-20: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** - From follow-up inspection 2024-02-20: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2024-02-20: **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handle on last door of reach-in cooler soiled. Gaskets on doors of reach-in cooler on cooks line is soiled with black substance. Buildup of grease between fat-fryers. **Repeat Violation** - From follow-up inspection 2024-02-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door opened during inspection. **Repeat Violation** - From follow-up inspection 2024-02-20: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-20: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-20: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled in kitchen with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-02-20: **Time Extended**
36-27-5
41
Nov 22, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray in kitchen dish area Priority: High Priority - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-22: **Time Extended**
41-05-4
Intermediate - - From initial inspection : Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-22: **Time Extended**
16-37-1
Basic - - From initial inspection : Observed: Accumulation of debris inside warewashing machine. Priority: Basic - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-22: **Time Extended**
16-03-4
Basic - - From initial inspection : Observed: Floor area(s) covered with standing water. Under three compartment sink Priority: Basic - From follow-up inspection 2023-11-20: Standing water containing vermin has been removed, however some water still remains. Operator stated a plumber has been scheduled **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-22: **Time Extended**
36-22-4
Basic - - From initial inspection : Observed: In-use tongs stored on equipment door handle between uses. Tongs on front of cooks line Priority: Basic - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2023-11-22: **Time Extended**
10-20-4
67
Feb 15, 2023
Routine - Food
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
High 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. Raw chicken over raw pork in reach in freezer in rear storage room, operator corrected order. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw basa (44F - Cold Holding); raw shrimp (45F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (45F - Cold Holding); tofu (47F - Cold Holding); squid (49F - Cold Holding); crab (48F - Cold Holding); cooked shrimp (55F - Cold Holding); scallops (48F - Cold Holding). Items held in reach in cooler less than 4hrs. All items moved to walk-in cooler. Retemps: raw basa 43F, raw shrimp 42F, raw beef 41F, tofu 42F, raw squid 43F, crab 39F, cooked shrimp 43F, scallops 42F. **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag removed from bag of clams, tag was added back to bag. **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Live lobster and crab tanks soiled.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked items in reach in freezers in rear storage room with no date mark, discussed proper date marking procedures with operator.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid.
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above prep areas and cook line
36-37-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in bin of msg and flour, operator removed during inspection **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cook line.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on shelf above prep table.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen
35B-01-4
Basic - Floors not maintained smooth and durable. Multiple missing and cracked floor tiles in kitchen
36-11-4
Basic - Ice buildup in reach-in freezer. Adjacent to cook line
14-69-4
Basic - Ice scoop handle in contact with ice. In ice machine
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from cook line
29-49-6
Basic - Stored food not covered. Breaded calamari in reach in freezer in rear storage room not covered
08B-12-5
22
Frequently Asked Questions
When was Abc Chinese Cuisine last inspected?
The most recent health inspection at Abc Chinese Cuisine on file is from Jan 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at Abc Chinese Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Abc Chinese Cuisine.
How does Abc Chinese Cuisine compare to other restaurants in St. Petersburg?
Abc Chinese Cuisine most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Abc Chinese Cuisine's inspection record improved over time?
No. Recent inspections at Abc Chinese Cuisine have averaged around 16 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Abc Chinese Cuisine 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 Abc Chinese Cuisine inspected?
Based on the inspection history on file, Abc Chinese Cuisine is inspected around four times per year on average.
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