Chopstick Express
Last inspected: Feb 25, 2026
47
Score
Public records show seven inspections at Chopstick Express stretching back to 2022. On Feb 25, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 21 violations before.
“Food stored on floor” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to wrap raw salmon at sushi reach-in cooler. Discussed with operator to utilize food grade paper towels when available.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above miso soup in reach-in cooler at front counter. Eggs were relocated to a lower section in reach-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan does not include egg rolls held on time at front cook line. Discussed with operator to include items held on 4 hour increments.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork inside reach-in cooler prepared this week not date marked. Discussed with operator date marking requirements for items held over 24 hours.
02C-02-5
Basic - Floors not maintained smooth and durable. Unsealed concrete in walk-in freezer and walk-in cooler not smooth and easily cleanable.
36-11-4
Basic - Food stored on floor. Various sauces on floor in walk-in cooler. Discussed with operator to elevate food from the floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler across from center cook line
23-03-4
Basic - Stored food not covered. Cooked chicken stored uncovered after completing cooling in walk-in cooler.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
47
Sep 4, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked rice at sushi bar. Operator time marked item. **Corrected On-Site**
03F-02-5
Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
74
Apr 2, 2025
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Employee washed hands with no soap. Observed employee wash hands at hand wash near walk-in cooler without soap. Discussed with operator proper hand-hygiene techniques. **Repeat Violation**
12A-20-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Verified on DBPR Licensing website. 02-01-2026. **Corrected On-Site** **Repeat Violation**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above uncovered fried chicken in walk-in cooler. Operator placed raw tuna below fried chicken. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two 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. Located in reach-in cooler at sushi bar.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for cooked rice at sushi counter. Operator time marked rice. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Can of raid labeled household use only stored on bottom shelf with curry powder. Operator removed raid. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer stored on top of bowl of hand wash sink near three-compartment sink. Employee removed bowl. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Fan guard missing on radiator in walk-in freezer.
14-11-5
Basic - Food stored on floor. Multiple containers of sauces stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in coolers doors.
23-03-4
Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface.
14-33-4
Basic - Reach-in coolers interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler near drive-thru window.
29-49-6
Basic - Stored food not covered in walk-in cooler. Fried chicken, and cut vegetables. Operator covered items. **Corrected On-Site**
08B-12-5
Basic - Two 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. Located in reach-in cooler at sushi bar.
06-09-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
23
Dec 18, 2024
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Operator add. Chlorine sanitizer at chlorine sanitizer bucket is now testing at 50PPM. **Corrected On-Site**
22-39-4
High Priority - Container of medicine improperly stored. Bottle of Advil stored on prep table across from cook line. Operator moved item. **Corrected On-Site** **Repeat Violation**
41-07-4
High Priority - Employee washed hands with no soap. Employee corrected chlorine sanitizer bucket and washed their hands without using soap.
12A-20-4
High Priority - Food prepared with soiled equipment/utensil. Rice cookers hot holding white rice and fried rice soiled with food debris.
08B-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shelled eggs stored over container of miso soup. Employee moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers stained. **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. Multiple food items stored in walk in cooler and reach in cooler not date marked. Discussed with operator and employee all items held more than 24 hours must be date mark. **Corrective Action Taken** **Repeat Violation**
02C-02-5
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. Inspector emailed operator DBPR vomiting or diarrheal event form in Chinese. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple containers of food items recently cooked this morning per operator stored in walk in freezer and reach in coolers covered with plastic wrap. Inspector discussed proper cooling methods, discussed uncovering food items, and provided DBPR Improper cooling is a major cause of foodborne illness form. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Not displayed. Verified through expired license 2/1/2022. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of rice cooker.
12B-07-4
Basic - Food stored on floor. Bag of onions on floor outside. **Repeat Violation**
08B-38-4
26
May 1, 2024
Routine - Food
2 critical violations. 4 major violations. 16 minor violations.
View 22 violations
High Priority - Container of medicine improperly stored. -Medicine stored on shelf above prep table in dry storage area. Operator stored medicine away from foods to be served to the public. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Storage bins being used to stored food.
14-15-4
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. -Inspector provided printed copy of vomiting or diarrheal event form at the time of inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Stainless steel bowls stored in hand sink. Employee removed items out of sink. **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. -Ready to eat foods prepared onsite stored in reach in deli coolers, walk in cooler and walk in freezer not date marked. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Oven handle above reach in deli cooler soiled with food debris.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents heavily soiled with grease throughout kitchen area. -Ceiling tiles soiled with grease.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. -Operator arrived during inspection and provided license. License provided expired on 2/1/2023.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food stored on prep table, on shelf above reach in deli cooler and storage racks ear three compartment sink.
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 phone on stored on prep table. -Purse stored on storage rack with foods to be served to the public near reach in deli cooler.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on shelf above three compartment sink.
24-08-4
Basic - Food stored outside. -Bag of onions and boxes of fryer oil stored outside near back door.
08B-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris on shelf above deli reach in cooler. **Repeat Violation**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. -Provided printed copy of Heimlich maneuver/choking sign during inspection. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters heavily soiled with grease.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in deli cooler. Employee stored drink in designated area. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Packets of cream cheese thawing on shelf above flat top on cook line. Operator stored in reach in deli cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Above three compartment sink
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -Pipe leaking into bucket under three compartment sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloths stored on prep table.
21-12-4
22
Jan 3, 2024
Routine - Food
5 critical violations. 5 major violations. 18 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (72F - Cold Holding) on cook line, held less than 4 hrs, instructed staff to cool to 41F **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (91F - Hot Holding) on grill, instructed staff to reheat to minimum 165F **Repeat Violation**
03B-01-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee on cook line wiped hands on clothes then continued cooking without washing hands **Repeat Violation**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff handled cracked shell eggs then proceeded to clean food contact surfaces without changing gloves or washing hands
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager with valid CFM arrived during inspection **Corrected On-Site**
53A-05-6
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. Dumplings in walk-in freezer **Repeat Violation**
02C-04-5
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. 3 food handler certificates expired
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner bottles in kitchen
41-17-4
Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen
36-73-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Boxes of chicken on floor in walk in freezer. Buckets of onions on. Floor in walk-in cooler **Repeat Violation**
08B-38-4
Basic - Insect control device installed over food preparation area. Over triple sink
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens next to sushi cooler
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple containers of raw vegetables and cooked food in walk-in cooler **Repeat Violation**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Exterior storage closet containing dry goods and reach in freezer not locked when not in use
08B-63-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Soiled dry wiping cloth in use. Over grill
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket outside
42-01-4
Basic - Cardboard used to line nonfood-contact shelves. Over chest freezers
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep tables across from grill **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door does not seal
35B-01-4
12
Dec 14, 2022
Routine - Food
4 critical violations. 3 major violations. 17 minor violations.
View 24 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line touched clothes then began prepping food without washing hands Discussed proper hand washing procedures with operator during time of inspection. **Warning**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (75F - Cold Holding) -cut cabbage (68F - Cold Holding) -Fried chicken(86F - cold Holding) Items were not held out of temperature for more than 4 hours Discussed contacting maintenance for coolers and moving food items to a cooler that can keep food below 40 degrees Fahrenheit**Repeat Violation** **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. -wonton soup (130F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator during time of inspection. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. -tray blocking hand sink at walk-in cooler **Repeat Violation** **Warning**
31A-09-4
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. -egg rolls, pork, chicken in coolers and freezers for more than 24 hours **Warning**
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -flour containers at walk-in cooler have accumulation of food residue **Repeat Violation** **Warning**
22-02-4
Basic - Food stored on floor. -container with onions on floor at three compartment sink Operator moved onions during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop soy sauce at service window **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents throughout establishment have accumulation of dust -floor at cooks line has accumulation of grease **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -can with drink above reach in freezer chest -employees drink above glass cooler at device-thru **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee personal food on prep table with food served to the public **Repeat Violation** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -handbag on shelf next to oil at drive-thru door **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line **Repeat Violation** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. -reach in cooler gasket at prep station in kitchen area -tape use to repair rice warmer in kitchen area **Repeat Violation** **Warning**
14-11-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at three compartment sink **Repeat Violation** **Warning**
21-23-4
Basic - Floor tiles missing and/or in disrepair. -at prep station in kitchen **Repeat Violation** **Warning**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -pipes at cooks line have accumulation of grease -sides of wok station have accumulation of grease **Warning**
23-03-4
Basic - Stored food not covered. -multiple vegetables in walk-in cooler below 40 degrees Fahrenheit **Repeat Violation** **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - at prep stations in kitchen area **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -flour container at prep station in kitchen area -squeeze bottles at flat top grill -squeeze bottles at cooks line **Repeat Violation** **Warning**
02D-01-5
17
Frequently Asked Questions
When was Chopstick Express last inspected?
The most recent health inspection at Chopstick Express on file is from Feb 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Chopstick Express?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Chopstick Express.
How does Chopstick Express compare to other restaurants in St. Petersburg?
Chopstick Express most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Chopstick Express' inspection record improved over time?
Yes. Recent inspections at Chopstick Express have averaged around 10 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Chopstick Express 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 Chopstick Express inspected?
Based on the inspection history on file, Chopstick Express is inspected around two times per year on average.
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