China Boi Hibachi
Last inspected: Mar 19, 2026
37
Score
The health department has logged six inspections at China Boi Hibachi, the earliest from 2024. On Mar 19, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.
By comparison, the average St. Petersburg facility scores 77, putting China Boi Hibachi on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
2
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm) Operator diluted and retested at 200PPM.
41-18-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of snapper filets in walk in cooler fully thawed in vacuum packaging stating to remove before thawing. Stop Sale issued.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep table in kitchen is stained
22-02-4
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. -sink in dish wash area. Operator put out paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -sink in dish wash area Operator put soap out. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink behind bar has no hot water.
27-16-4
Basic - Accumulation of debris in the interior of the bin. Discussed proper sanitation.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stovetop has accumulation of grease and food debris
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
50-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 packages of snapper filets in walk in cooler fully thawed in vacuum packaging stating to remove before thawing. Stop Sale issued.
06-09-1
37
Oct 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle on floor near three-compartment sink containing toxic purple floor cleaner substance not labeled. Operator labeled spray bottle floor cleaner. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth on prep table on cooks line not stored in sanitizing solution between uses.
21-12-4
86
Feb 26, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Temperature Measuring Devices Provided and Accurate
FL-46
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
47
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear storage area by walk in cooler. **Warning** - From follow-up inspection 2024-12-19: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear storage area by walk in cooler. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-12-19: Manager or person in charge lacking proof of food manager certification. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Men's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-12-19: **Time Extended**
32-04-4
67
Dec 18, 2024
Routine - Food
6 critical violations. 6 major violations. 6 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear storage area by walk in cooler. **Warning**
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear storage area by walk in cooler not landing on food or Food contact surfaces. 1 live fly in dining room not landing on food or Food contact surfaces. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass cooler: cooked rice (44F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (44F - Cold Holding) Manager moved items to freezer. **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee, twice, donned gloves and began work with out first washing hands. **Warning**
12A-07-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 51 rodent droppings in oven. Operator removed and sanitized. 7 rodent droppings behind bar. 3 rodent droppings underneath three compartment sink. **Warning**
35A-04-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in glass refrigerator. **Warning**
08A-20-5
Intermediate - 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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler has built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off knives. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler prepared on site and not date marked. **Warning**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in glass cooler stored above food to be served to the public. **Warning**
12B-13-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door by walk in cooler left open. **Warning**
35B-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Men's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
17
Mar 26, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was China Boi Hibachi last inspected?
The most recent health inspection at China Boi Hibachi on file is from Mar 19, 2026. The public record contains six inspections in total.
What is the most common violation at China Boi Hibachi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at China Boi Hibachi.
How does China Boi Hibachi compare to other restaurants in St. Petersburg?
China Boi Hibachi most recently scored 37 out of 100, which is lower than the St. Petersburg average of 77.
Has China Boi Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at China Boi Hibachi have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China Boi Hibachi 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 China Boi Hibachi inspected?
Based on the inspection history on file, China Boi Hibachi is inspected around three times per year on average.
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