China Fun Take Out
Last inspected: Mar 11, 2026
58
Score
Public records show 11 inspections at China Fun Take Out stretching back to 2023. The newest entry in the record is dated Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited six times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Food placed in soiled container chips used for soup storage inside top of mushroom container. Employee moved **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cooked chicken breast
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Strainer and tongs. Employee moved **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Front white cooler
23-24-4
Basic - Food stored on floor. Box of raw chicken on floor of walk in cooler. Employee moved . oil on floor under cook line. **Corrected On-Site**
08B-38-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
58
Aug 13, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Food prepared with soiled equipment/utensil. Sheet pan had red beef on top of trash can. Employee moved
08B-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in front of cooked chicken nuggets (85F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Near three compartment sink blocked with strainer employee moved **Corrected On-Site**
31A-09-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large metal pan on ground after washing on floor near three compartment sink.
24-26-4
Basic - Food stored on floor.bags of rice flour floor near dry storage near three compartment sink.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use ice scoop stored on soiled surface between uses. Hanging on pipe under hand wash sink near prep sink. Employee moved
10-12-5
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Bag of rice open near back door. Egg rolls in walk in freezer
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. During walk through observed potstickers on counter thawing.
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. White fridge handle
23-24-4
39
Feb 25, 2025
Complaint Full
No violations found.
100
Feb 19, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
43
Jan 15, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. 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. - From follow-up inspection 2024-11-15: Sheet pans storing premade frozen raw beef skewers not in commercial package over sheet pans of frozen raw chicken observed in walk in cooler during callback inspection. Discussed and emailed DBPR form about Safe Refrigeration Storage with operator. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-15: Observed sheet pans of frozen raw chicken covered with plastic wrap stored above sheet pans of premade frozen raw beef skewers and sheet pans of frozen raw beef not in commercial package stored inside walk in cooler during callback inspection. **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
22-02-4
Intermediate - - 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. 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** - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-15: Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Event form in Chinese during routine inspection on 11/12/24. Discussed with operator during callback. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-15: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
22-08-4
58
Nov 15, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : 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. 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. - From follow-up inspection 2024-11-15: Sheet pans storing premade frozen raw beef skewers not in commercial package over sheet pans of frozen raw chicken observed in walk in cooler during callback inspection. Discussed and emailed DBPR form about Safe Refrigeration Storage with operator. **Time Extended** **Corrective Action Taken**
08A-17-6
High Priority - - From initial inspection : High 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. - From follow-up inspection 2024-11-15: Raw shelled eggs stored over buss tub of cooked pork in walk in cooler at the time of inspection. Discussed with operator raw shelled eggs must be stored under ready to eat items. Emailed operator DBPR Safe Refrigeration Storage form during routine inspection on 11/12/24. **Extended** **Time Extended** **Corrective Action Taken**
08A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-15: Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Event form in Chinese during routine inspection on 11/12/24. Discussed with operator during callback. **Time Extended** **Corrective Action Taken**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained. - From follow-up inspection 2024-11-15: **Time Extended**
22-02-4
Intermediate - - 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. 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** - From follow-up inspection 2024-11-15: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2024-11-15: Time extended employee training for 60 days from routine inspection on 11/12/24. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022. - From follow-up inspection 2024-11-15: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-11-15: Boxes of oil on floor across from cook line. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-11-15: **Time Extended**
22-08-4
43
Nov 12, 2024
Routine - Food
7 critical violations. 7 major violations. 5 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale. Three- 6lbs 8oz dented cans of Bamboo Shoots.
01B-01-4
High 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-05-6
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. 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.
08A-17-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High 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)
01B-02-5
High 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**
03A-02-5
High 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.
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. 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**
02C-02-5
Intermediate - 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**
53B-05-5
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. Cook or cashier in charge lacks knowledge of Big 6 or symptoms.
11-07-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained.
22-02-4
Intermediate - 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**
31A-09-4
Intermediate - 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.
05-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Buss tub of raw shrimp thawing in middle compartment sink in standing water.
06-01-5
Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022.
50-09-4
Basic - 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.
08B-38-4
Basic - 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.
22-08-4
Basic - 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**
08B-12-5
14
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Was Feb 1 24 now 2-1-25 **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Location: deli cooler at cook line Initial temp at time 12:00pm a. Pork dumplings 47F (cold holding) b. Shrimp 49F (cold holding) c. Raw chicken 50F (cold holding) manger put in walk in freezer. Re-temp at 12:28pm a. Pork dumplings 40F (cold holding) b. Shrimp 42F (cold holding) c. Raw chicken 40F (cold holding)
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. During routine inspection observed cup bowl in Hand washing sink next to three compartment sink. Manager moved. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. During routine inspection observed no date marks on all products prepared yesterday.
02C-02-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. During routine inspection observed Cut cabbage in walk in cooler not covered. Manager put cover on. **Corrected On-Site**
08B-12-5
55
Nov 29, 2023
Routine - Food
6 critical violations. 5 major violations. 22 minor violations.
View 33 violations
High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in walk-in freezer.
14-31-5
High Priority - Nonfood-grade utensil made from shelving used to fry chicken.
14-15-4
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 stored over raw beef in walk-in freezer.
08A-17-6
High Priority - Dented/rusted cans present. See stop sale. From walk-in cooler a. Four 5.25 cans of soy sauce dented around seam. Dry-storage shelf next to,walk-in cooler a. #10 can of Bamboo shoots Dry-storage shelf near rear exit a. #10 can of Bamboo shoots
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at front counter with phone enter kitchen and begin engaging in food preparation with washing hands and putting on gloves. Discussed with operator proper hand-hygiene techniques.
12A-16-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee discard cracked raw shell eggs, then touch clean utensil without washing hands and placing gloves on. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-27-4
Intermediate - Person in charge unable to answer basic questions about allergens. Will email 8 major allergen poster.
53A-15-4
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. Will email big poster.
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink located at front counter has a bottled water stored in bowl. Hand wash sink in kitchen has items stored in bowl. Operator removed items. Hand wash sink has cans and bowls stored in bowl located next to three-compartment. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email employee health reporting agreement.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of soap on hand wash sink in kitchen. Unlabeled jug of degreaser behind barbecue oven not labeled. Unlabeled spray bottle in front of hand wash sink at front counter.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside two containers of flour and cornstarch on shelf next to walk-in cooler. Bowl without handle used as scoop stored in soy sauce.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves in kitchen.
14-45-4
Basic - Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2022
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. From walk-in cooler a. Four 5.25 cans of soy sauce dented around seam.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table.
12B-07-4
Basic - Equipment in poor repair. Bottom shelf of prep table in cook line is rusted.
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled with food debris.
36-73-4
Basic - Food stored on floor. Cooking oil stored on floor on cook line. 5 gallon bucket of soy sauce stored on floor in walk-in cooler. 5 gallon bucket of soy sauce stored on floor near three-compartment sink. **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Barbecue oven used more than 24 hours ago soiled with debris buildup.
22-08-4
Basic - Light not functioning above cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substance.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line interior soiled with food debris.
22-16-4
Basic - Reuse of single-service or single-use articles. Observed employee storing cooked chicken in raw chicken cardboard top. Employee moved chicken to sheet pan. **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Single-serve items at front not inverted. **Repeat Violation**
25-06-4
Basic - Stored food not covered. Two pans of egg rolls not coin walk-in cooler on top shelf. 50lb bag of cornstarch on shelf next to walk-in cooler is not covered. 50lb bag of seasoning stored on floor in warewashing area. 5 gallon bucket of soy sauce stored on floor behind steam table.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Two containers of chicken in prep sinks thawing without running water or under refrigeration. Operator removed chicken and fried chicken. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Two containers of flour and cornstarch on shelf next to walk-in cooler removed from original packaging not labeled. Multiple containers of white powered not labeled on bottom shelf of rack located in front of walk-in cooler **Repeat Violation**
02D-01-5
8
Jun 15, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Feb 9, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022. Operator renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat sauce in walk-in cooler. Raw pork over unwashed snap peas in walk-in cooler. Operator began rearranging **Corrective Action Taken** **Repeat Violation**
08A-05-6
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. Operator unable to name the big 6 foodborne illnesses
11-07-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made over 24 hours ago and egg rolls made 2 days ago in white reach-in cooler of cook line not date marked. Discussed proper date marking with operator **Repeat Violation**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over ready-to-eat carrots meant for the public in walk-in cooler. Discussed proper food storage.
08B-49-4
Basic - Food stored on floor. Bucket of soy sauce on floor of walk-in cooler. Bus tubs of raw chicken on floor of walk-in in freezer Discussed proper food storage
08B-38-4
Basic - Stored food not covered. Cooked chicken, cut onions, cut mushrooms, cut broccoli not covered in walk-in cooler.
08B-12-5
43
Frequently Asked Questions
When was China Fun Take Out last inspected?
The most recent health inspection at China Fun Take Out on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at China Fun Take Out?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at China Fun Take Out.
How does China Fun Take Out compare to other restaurants in St. Petersburg?
China Fun Take Out most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has China Fun Take Out's inspection record improved over time?
Results have been roughly steady. Inspections at China Fun Take Out have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at China Fun Take Out means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is China Fun Take Out inspected?
Based on the inspection history on file, China Fun Take Out is inspected around four times per year on average.
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