Great Wall II
Last inspected: Feb 25, 2026
78
Score
The health department has logged 11 inspections at Great Wall II, the earliest from 2023. The latest inspection on file is from Feb 25, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around 13 violations to closer to 22 violations per visit.
Looking across the full record, “employee with no hair restraint while engaging” is the recurring theme, flagged seven times.
Compared to the broader St. Petersburg restaurant scene, this is about average. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine solution tested at 200PPM. Discussed following manufacturer instructions printed on container to prepare solution. Operator corrected solution to 50PPM. **Corrected On-Site**
41-27-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment plans to sell raw oysters. Discussed with operator that the menu needs to reflect a consumer advisory or to place a consumer advisory in a conspicuous location prior to selling oysters raw.
02A-01-5
78
Jul 1, 2025
Complaint Full
4 critical violations. 5 major violations. 13 minor violations.
View 22 violations
High Priority - Single-use take-home food container refilled with food. Food containers stored underneath the reach in cooler with wontons.
25-31-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator observed wiping clothes prior to moving frozen items into the walk in to thaw.
12A-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored uncovered next to raw beef in walk in cooler.
08A-20-5
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 been in freezer located in reach in freezer at the back of the restaurant. **Repeat Violation**
08A-17-6
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. Provided operator with Chinese handout of big six.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and stained. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for broccoli, cooked chicken. Operator advises they use time to hold for service.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed beef not date marked in walk in cooler.
02C-08-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on multiple reach in coolers sticky to the touch with old food debris.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Secondary shelf inside the cooler falling over and not mounted. Ice buildup in reach-in freezer and/or walk-in freezer.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cookline and reach in coolers.
36-73-4
Basic - Food stored on floor. Bucket of onions observed on the floor. Operator removed items from floors **Corrected On-Site**
08B-38-4
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 sitting in container with flour next to cook line.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled and require cleaning.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled with old food debris.
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of old bottle as scoop.
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach in cooler in front of the cook line.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp observed in three compartment sink thawing at room temperature. Operator began running cool water over the item during inspection. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
17
Apr 22, 2025
Routine - Food
7 critical violations. 5 major violations. 31 minor violations.
View 43 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard boxes in walk in cooler, beef in to go bags in walk in cooler **Repeat Violation**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over box of noodles in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over uncovered sauce bins 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. Unpackaged raw chicken over unpackaged raw beef in reach in freezer
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (75F - Cold Holding); yellow rice (53F - Cold Holding) held less than 4 hours, discussed keeping items in cooler
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Boxes of cigarettes over food on dry storage shelves
41-10-4
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. Cooked pork in freezer not dated
02C-04-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tempura chicken cooling at room temperature on storage shelf for over two hours, moved to cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink behind cook line **Repeat Violation**
31A-09-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open **Repeat Violation**
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Peanut container containing liquid fat in walk in cooler, Metal soy sauce cans reused on cook line, Shell egg trays reused on cook line Plastic milk jug reused as rice scoop
25-32-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go containers on dry storage self in dining room
25-09-4
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. Maintenance ladder stored against entrance to walk in cooler
42-03-5
Basic - Stored food not covered. Multiple items in walk in cooler
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and cauliflower over cut cabbage in walk in cooler
08B-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons for customer access at front counter loose in bin
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bins containing white powder at rear of kitchen not labeled
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In rice bin **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Storage shelves behind front counter
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cloth used as a food-contact surface. Wiping cloth covering cooked rice on cook line
21-05-5
Basic - Dead roaches on premises. One dead roach next to rear door to kitchen, staff cleaned and sanitized **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over rice noodles in walk in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled clothing on dry storage shelves
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Rear metal screen door damaged
14-11-5
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Mason jar containing burnt cigarettes on a can of hoisin sauce on storage shelves
12B-06-4
Basic - Food stored on floor. Bag of carrots, sauce bins on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
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 flour bin
10-01-5
5
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Dec 4, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies on back side of cooks line
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard sauce boxes in walk in cooler
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk in cooler
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Back side of cooks line **Repeat Violation**
31A-09-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Laundry bleach on premises. Restaurant supply store next door, manager went and purchased food safe bleach.
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking of any kind **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.
53B-05-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps at back door
35B-05-4
Basic - Bowl or other container with no handle used to dispense food. To go cups used as scoops in meat walk in cooler
14-01-5
Basic - Dead roaches on premises. 1 dead roach under 3 compartment sink
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Cases of fryer oil on floor in kitchen
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
30
Mar 12, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags used to store vegetables in walk in cooler. **Repeat Violation**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to fryers: dumplings (74F - Cold Holding) ; fresh garlic and oil (81F - Cold Holding) Inspector discussed Time as a Public Health Control.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line have built up food debris.
22-02-4
Intermediate - No soap provided at handwash sink in restroom.
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezer. **Repeat Violation**
02C-04-5
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 walk in cooler not properly date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by three compartment sink only reaches 79 F after running for more than 2 minutes.
27-16-4
Basic - Cloth used as a food-contact surface. Non food grade cloth used to dry rice.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to three compartment sink. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Raw chicken stored on floor of walk in cooler.
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 scoop used for flour is touching food.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection.
25-06-4
Basic - Stored food not covered. Rice in kitchen not stored with cover. Multiple food items in walk in cooler not covered.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath hand wash sink by three compartment sink is leaking.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from original containers and not labeled in dry goods storage area.
02D-01-5
23
Jan 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Grocery t shirt bags used for food storage. Throughout restaurant. - From follow-up inspection 2024-01-05: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-01-05: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open at time of inspection - From follow-up inspection 2024-01-05: **Time Extended**
35B-05-4
78
Jan 4, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Grocery t shirt bags used for food storage. Throughout restaurant.
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. One live roach in cardboard under prep table leg used for balancing table. One live roach in security camera above 3 compartment sink in kitchen.
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 38 rodent droppings under water heater in dry storage area of kitchen. 12 rodent droppings on top of water heater in dry storage area of kitchen
35A-04-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Near 3 compartment sink hand wash sink buried under dishes and supplies **Corrected On-Site**
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. Everything in freezer
02C-04-5
Basic - Cardboard used to line food-contact shelves. Under cooks line prep table
14-05-4
Basic - Dead roaches on premises. One dead roach under prep table
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open at time of inspection
35B-05-4
37
Nov 1, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Under prep table next to sandwich make line - From follow-up inspection 2023-11-01: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door - From follow-up inspection 2023-11-01: **Time Extended**
35B-01-4
90
Oct 31, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Six 5# can hoisin sauce dented on shelf with undamaged food
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over open buckets of ready to eat sauce in the walk in cooler
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 80 rodent droppings under hot water heater in dry storage area of kitchen. 4 rodent droppings in metal food prep pan under slicer next to 3 compartment sink in kitchen. 2 droppings under 3 compartment sink on floor in kitchen
35A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near slicer has is being used for storage in and in front of sink.
31A-09-4
Basic - Cardboard used to line food-contact shelves. Under prep table next to sandwich make line
14-05-4
Basic - Cloth used as a food-contact surface. Cloth used to cover rice on cooks line
21-05-5
Basic - Damaged/spoiled/recalled food not properly segregated. Six 5# can hoisin sauce dented on shelf with undamaged food
08B-20-4
Basic - Dead roaches on premises. 3 dead roaches under hot water heater in dry storage area in kitchen. A large area of concentrated roach wings and legs under the hot water heater in the dry storage area of the kitchen 2 dead roaches next to mop sink in kitchen 1 dead roach next to reach in freezer in rear of kitchen 2 dead roaches under 3 compartment sink. 1 dead roach under hand wash sink near slicer
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelves above 3 compartment sink
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open
35B-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Trays of half frozen chicken on sheet trays thawing at room temperature sitting on the three compartment sink
06-01-5
37
Feb 10, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed big six in Chinese and discussed with operator to increase knowledge.
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen, to the right of the three compartment sink shows accumulation of debris underneath the slicer guard.
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. Raw marinated chicken in walk-in cooler and chicken wings not date marked. Operator date marked food items. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table in kitchen, to the right of the white microwave. Operator discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.
13-03-4
67
Frequently Asked Questions
When was Great Wall II last inspected?
The most recent health inspection at Great Wall II on file is from Feb 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Great Wall II?
Across the inspection record, “employee with no hair restraint while engaging” has been cited seven times, more than any other issue at Great Wall II.
How does Great Wall II compare to other restaurants in St. Petersburg?
Great Wall II most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
Has Great Wall II's inspection record improved over time?
No. Recent inspections at Great Wall II have averaged around 22 violations per visit, up from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Great Wall II means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Great Wall II inspected?
Based on the inspection history on file, Great Wall II is inspected around four times per year on average.
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