China Garden
Last inspected: Mar 30, 2026
50
Score
China Garden has been inspected 10 times since 2022. The most recent report on file is from Mar 30, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around 11 violations across recent inspections versus roughly 17 violations before.
Looking across the full record, “wood food-contact surface not properly sealed” is the recurring theme, flagged eight times.
Compared to other Pinellas Park restaurants (averaging 82), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fresh garlic in oil (75F - Cold Holding), moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen
31B-02-4
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. Two employees with no proof of training **Repeat Violation**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Wood food-contact surface not properly sealed. Unsealed wood shelf next to rear kitchen door **Repeat Violation**
14-06-4
50
Oct 16, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 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. Unpackaged raw chicken over raw beef in walk in freezer
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items stored in to go bags in freezer
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-13-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelves above coolers on cook line
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple items in walk in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves at rear of kitchen **Repeat Violation**
14-06-4
41
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Aug 16, 2024
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked noodles in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards **Repeat Violation**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over prep table
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep tables on cook line **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Plastic bottle cut and reused as rice scoop on cook line
25-32-4
Basic - Stored food not covered. Cooked chicken on shelf in walk-in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves at rear of kitchen **Corrected On-Site**
14-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
41
Feb 28, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (66F - Cold Holding), moved to cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and chicken over buckets of sauce in walk-in cooler **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards staind **Repeat Violation**
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. Tempura chicken and egg rolls not dated in white frode at counter
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket on cook line
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 105F water, removed **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soliled on cook line. Dry storage shelves soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
22-16-4
Basic - Single-service articles improperly stored. Multiple boxes of single service on shelves in dining room
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves for food storage at rear of kitchen **Repeat Violation**
14-06-4
33
Oct 16, 2023
Routine - Food
5 critical violations. 1 major violation. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (67F - Cold Holding) on cook line, moved to reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 2 dented 4lb cans of bamboo shoots 1 dented 5 lb can of oyster sauce 1 dented 5 lb can of bean sauce, all on dry storage shelves
01B-01-4
High Priority - Displayed food not properly protected from contamination. Metal pan soiled with raw chicken stored over rice bin in dry storage, removed **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles, raw shrimp over onions in walk-in cooler **Repeat Violation**
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 of raw chicken over trays of raw beef in walk in freezer
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented 4lb cans of bamboo shoots 1 dented 5 lb can of oyster sauce 1 dented 5 lb can of bean sauce, all on dry storage shelves
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table at end of cook line
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk-in cooler not segregated
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelves next to canned goods **Repeat Violation**
40-06-5
Basic - Exterior door has holes in screen.
35B-01-4
Basic - Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear door to kitchen
33-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 97F water, removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled, hood filters soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple bins of food in walk in cooler
08B-12-5
Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves at rear of kitchen used for food and equipment storage **Repeat Violation**
14-06-4
21
Jul 5, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled soiled Cutting boards on cook line stained **Repeat Violation** **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over cook line **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gaskets torn on cook line **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of debris under dry storage shelves at rear of kitchen **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on low shelf next to fryers **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: Tongs on equipment handle on cook line, removed **Time Extended** **Corrected On-Site**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, operator corrected placement **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-26: Scoop handle in rice, placement corrected **Time Extended** **Corrected On-Site** - From follow-up inspection 2023-07-05: Scoop handles in rice buckets, removed **Time Extended** **Corrected On-Site**
10-01-5
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Boxes of single service in dining room in reach of customers **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves in rear of restaurant **Warning** - From follow-up inspection 2023-04-26: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
14-06-4
58
Apr 26, 2023
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler- Raw shrimp over cooked chicken, raw pork over cooked chicken, raw chicken over tomatoes, raw beef over cream cheese. Raw pork over French fries in walk-in freezer **Repeat Violation** **Warning** - From follow-up inspection 2023-04-26: Raw pork over cabbage in walk-in cooler **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled soiled Cutting boards on cook line stained **Repeat Violation** **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Employee certificates filled out but book work on complete, discussed proper training with operator **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gaskets torn on cook line **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over cook line **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of debris under dry storage shelves at rear of kitchen **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on low shelf next to fryers **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, operator corrected placement **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-26: Scoop handle in rice, placement corrected **Time Extended** **Corrected On-Site**
10-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Hood filters soiled. Dry storage shelves soiled **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Boxes of single service in dining room in reach of customers **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Stored food not covered. Cooked chicken, cabbage and egg rolls in walk-in cooler not covered **Repeat Violation** **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes on prep table **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves in rear of restaurant **Warning** - From follow-up inspection 2023-04-26: **Time Extended**
14-06-4
39
Apr 24, 2023
Routine - Food
4 critical violations. 4 major violations. 21 minor violations.
View 29 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cut cabbage with bare hands, employee handled cooked pasta with bare hands, discussed proper handling procedures with staff, ensured establishment has disposable gloves **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing food trays without sanitation, three compartment sink not set up correctly, discussed proper cleaning and sanitizing procedures with staff. Triple sink chlorine 100ppm **Corrected On-Site** **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler- Raw shrimp over cooked chicken, raw pork over cooked chicken, raw chicken over tomatoes, raw beef over cream cheese. Raw pork over French fries in walk-in freezer **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line-raw pork (48F - Cold Holding); cooked shrimp (44F - Cold Holding); cooked chicken (45F - Cold Holding); raw chicken 46 ( - Cold Holding); bean sprouts (47F - Cold Holding); cooked pasta (47F - Cold Holding). Operator adjusted temperature knob in unit. Walk-in cooler- fried chicken (46F - Cold Holding). Operator adjusted placement in cooler. **Repeat Violation** **Warning**
03A-02-5
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. Employee certificates filled out but book work on complete, discussed proper training with operator **Warning**
53B-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed proper procedures. Employee washed hands in designated sink **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled soiled Cutting boards on cook line stained **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At rear of kitchen, replaced **Corrected On-Site** **Warning**
31B-02-4
Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves in rear of restaurant **Warning**
14-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over cook line **Warning**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table, removed during inspection **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, band aids and chewing gum on shelf above prep table. Employee bag over to go containers on rack behind walk-in cooler **Repeat Violation** **Warning**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Operator working on cook line with no hair restraint **Warning**
13-02-4
Basic - Equipment in poor repair. Cooler gaskets torn on cook line **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of debris under dry storage shelves at rear of kitchen **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on low shelf next to fryers **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, operator corrected placement **Corrected On-Site** **Repeat Violation** **Warning**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in raw beef in walk-in cooler **Warning**
10-06-5
Basic - Mop sink at rear of kitchen blocked by storage shelves and inaccessible **Warning**
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Hood filters soiled. Dry storage shelves soiled **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Operator made scoop from plastic jug and in use on cook line. Reuse of plastic noodle bags (contained different foods in walk-in freezer) **Warning**
25-32-4
Basic - Single-service articles improperly stored. Boxes of single service in dining room in reach of customers **Warning**
25-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drill hanging over steam table **Warning**
42-03-5
Basic - Stored food not covered. Cooked chicken, cabbage and egg rolls in walk-in cooler not covered **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp thawing in standing water near triple sink, operator moved to running water **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes on prep table **Warning**
21-12-4
Basic - Food stored on floor. Pot of chicken noodle soup on floor of walk-in cooler **Repeat Violation** **Warning**
08B-38-4
13
Jul 13, 2022
Complaint Full
2 critical violations. 9 major violations. 9 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat sauce in walk-in cooler. Discussed proper food storage Raw chicken over cooked pork in walk-in freezer. Discussed proper food storage **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Cooked chicken 82 degrees F, cooked egg rolls 81 degrees F, fresh garlic in oil 80 degrees F. Per operator they hold food on time but no fully written procedure available. Discussed proper time as a public health control procedure with operator Reach-in cooler of cook line: cooked cut pork 52 degrees F, cooked shrimp 49 degrees F, raw pork 51 degrees F, raw chicken 52 degrees F, baby corn 51 degrees F, egg noodles 51 degrees F. Per operator they've been in and out of cooler. Discussed with operator that temperature still has to be maintained at 41 degrees F or below. Operator placed frozen spring wraps in cooler to bring temperature down. Tall white reach-in cooler by fryers: pork dumplings 45 degrees F, cooked chicken 45 degrees F. Per operator they have been in and out of cooler. Discussed proper cold holding temperatures **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth and certified food manager certificate number missing on food handler certificates **Warning**
53B-10-4
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. Operator unable to name the big 6 foodborne illnesses or their signs or symptoms Emailed big 6 flyer. **Warning**
11-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee is unaware of proper cooling methods for heat treated time/temperature control for safety foods. Discussed proper cooling methods with operator. **Warning**
53B-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken and broccoli sauce with fresh garlic in oil at 4:45 prepared at 4:25 117-124 degrees F re-temp at 5:28 113 degrees F. Sauce sitting in large buckets on prep table of kitchen. Discussed proper cooling methods with operator and instructed to cut portions. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach-in cooler of cook line. Can opener blade has old food debris. **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No running water at mop sink. Faucet has been removed from mop sink. Operator is to reinstall faucet **Warning**
27-11-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unaware of appropriate cold holding temperature for time/temperature control for safety foods. Discussed proper cold holding **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler not date marked prepared 3 days ago. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In container of rice grains. **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area of cook line. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Evidenced by personal toast on prep table at end of cook line. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on shelf of cook line. **Warning**
40-06-5
Basic - Food stored on floor. Bus tub of chicken wings on floor of walk-in cooler. Employee elevated. Bucket of ready-to-eat sauce in walk-in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of pot used as scooper touching rice grains in container. **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. **Warning**
22-08-4
Basic - Stored food not covered. Cooked chicken in walk-in cooler not covered. Discussed proper food storage **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust **Warning**
14-17-4
19
Frequently Asked Questions
When was China Garden last inspected?
The most recent health inspection at China Garden on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at China Garden?
Across the inspection record, “wood food-contact surface not properly sealed” has been cited eight times, more than any other issue at China Garden.
How does China Garden compare to other restaurants in Pinellas Park?
China Garden most recently scored 50 out of 100, which is lower than the Pinellas Park average of 82.
Has China Garden's inspection record improved over time?
Yes. Recent inspections at China Garden have averaged around 11 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at China Garden 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 Garden inspected?
Based on the inspection history on file, China Garden is inspected around three times per year on average.
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