Great Wall
Last inspected: Jan 14, 2026
39
Score
The health department has logged nine inspections at Great Wall, the earliest from 2022. Inspectors last stopped by on Jan 14, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 22 violations to closer to 12 violations per visit over the last few inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded seven times.
By comparison, the average St. Petersburg facility scores 77, putting Great Wall on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw chicken in walk in freezer storage on top shelf using to go bags
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast over ready to eat chicken skinless chicken beasts cubed in white reach in cooler front area,
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside deli reach in cooler oil in garlic (60F - Cold Holding) Moved to walk in freezer **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards near three compartment sink next to hand wash sink.
22-02-4
Basic - Food stored in a location that is exposed to splash/dust. Red sauce near three compartment sink beside hand wash sink in large bowl sitting not covered on prep table paper towel holder above bowl. Employee moved **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Observed during food preparation of raw beef 3 large buckets used for different pieces of meat on floor back prep table near walk in cooler door. **Corrected On-Site**
08B-38-4
Basic - Garbage enclosure area in disrepair. Gates broken behind establishment
33-24-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching cooked pork reach in cooler
10-06-5
Basic - Open dumpster lid.
33-16-4
39
Aug 5, 2025
Complaint Full
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Food placed in soiled container/equipment. Observed to go storage container of food storage inside rice container
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat chicken white reach in cooler. Employee moved **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. One crack egg in walk in cooler. Employee disagreed
01B-14-4
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. Chicken nuggets stored on counter near wok station.
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink. Educated
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Cardboard boxes and rice maker in front of hand wash sink. Employee moved everything **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at all handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler shelves at cook line
22-31-4
Basic - Food stored on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line
23-03-4
Basic - Open dumpster lid.
33-16-4
29
Apr 8, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Pork in walk in cooler inside to go bags employee removed
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Was exp 2 1 2025 now 2-1-2026 **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris . Cutting boards soiled near three component sink.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in front of front hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both front hand wash sinks employee replaced **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for dispensing inside flour.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. 2022
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Near three compartment sink.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table used for soups. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Oil on floor u def wok. bag of carrots on floor of walk in cooler employee moved all items **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened beverage water inside deli cooler with cut cabbage. Employee moved **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
21-12-4
37
Dec 26, 2024
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 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. Sheet pans of frozen raw chicken covered with plastic wrap stored on top of sheet pans of frozen raw beef covered with plastic in walk in cooler. **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored on prep table next to fryer on cook line: chicken (61F - Cold Holding); pork egg rolls (71F - Cold Holding); chicken (71F - Cold Holding) Discussed with PIC that 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. Inspector provided/printed Time As A Public Health Control Written Procedures at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Container of medicine improperly stored. Bottle of Advil and bottle of prescription stored on top of reach in cooler across from wok station.
41-07-4
High Priority - Employee washed hands with no soap. Observed employee come in front back kitchen door and rinse his hands off in utility sink next to dry storage area and then began engaging in food preparation at fryer area.
12A-20-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container storing food items and sheet pans stored on top of container blocking access to hand sink near three compartment sink. Dinning room chair storing rice cooker blocking hand sink in front counter area. Items were moved at both hand sinks to allow easy access. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bags of sesame seeds and boxes of tea bags being stored in hand sink next to three compartment sink. Items were removed from hand sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand sink next to three compartment sink. Employee stocked paper towels. **Corrected On-Site**
31B-02-4
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. Approved sanitizer not observed for three compartment sink or sanitizer bucket. Employees stated they were not sanitizing dishes because they are a take out restaurant. Inspector discussed all dishes and utensils being used to store and prepare food must sanitized. Employee went to store to buy approved chlorine sanitizer during inspection. Approved chlorine sanitizer was purchased. **Corrected On-Site**
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. Multiple buss tubs of cut cabbage, cooked chicken, noodles, and buckets of sauces not date marked in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes in rinse compartment. Wash and sanitizer compartment not set up. Inspector provided/printed DBPR Manual Dishwashing Procedure form. **Corrective Action Taken**
16-13-5
Basic - Food stored on floor. Bag of carrots and bucket of raw chicken wings in walk in cooler stored on floor. Container of oil stored on floor at wok station. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Inspector provided printed DBPR hand washing sign. Employee posted sign at hand sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda can of Mountain Dew stored on rack in single door reach in deli cooler over buss tub of noodles.
12B-13-4
Basic - Stored food not covered. Bowls of cooked shrimp and cooked chicken stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
23
Apr 11, 2024
Routine - Food
6 critical violations. 7 major violations. 20 minor violations.
View 33 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. Observed employee touching ready-to-eat cooked beef with bare hands in reach-in cooler on cooks line. Asked operator to reheat to 145f. Operator did not reheat. Operator discarded beef. Stop-sale not warranted. **Corrected On-Site**
01B-12-4
High Priority - Non-food grade paper used as liner for fried chicken on sheet pans.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Grocery store bags used to store food in walk-in freezer. **Repeat Violation**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating on expired license. 02-01-2024 Operator updated license during inspection. **Corrected On-Site**
50-17-3
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 kabobs stored above scallop nuggets in walk-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
08A-17-6
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. Observed employee touching ready-to-eat cooked beef with bare hands in reach-in cooler on cooks line. Asked operator to reheat to 145f. Operator did not reheat. Discarded beef. Stop-sale not warranted. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
09-01-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink in warewashing area. Operator removed paper towels and reinstalled. Dispenser is operational. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Multiple containers of cooked chicken more than 24 hours ago. b. Cooked shrimp more than 24 hours ago.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle on hand wash sink at front counter. Operator labeled squeeze bottle. **Corrected On-Site**
41-17-4
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter is blocked with rice warmer and chair. Operator removed items. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple items are stored in front of hand wash sink at front counter.
31A-11-4
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/ CFM arrived during inspection. Discussed with operator that a CFM has to be present when 4 or more including himself is engaging in food preparation. **Corrective Action Taken**
53A-05-6
Basic - Cardboard used to line nonfood-contact shelves on bottom shelf of prep tables. **Repeat Violation**
14-45-4
Basic - Cutting board on reach-in cooler across wok grill 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. Employee bottled water on top of reach-in cooler on cooks line.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk-in cooler not identified and segregated. Operator removed food. **Corrected On-Site**
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 stored on top of reach-in cooler on cooks line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Worn gasket on reach-in cooler on cooks line across wok grill.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Container of cooked ribs stored on floor near walk-in cooler. Bag of carrots on floor in walk-in cooler. Operator removed items from floor. **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. Tong handle touching cooked shredded pork in upright refrigerator across from fat-fryer. **Repeat Violation**
10-06-5
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
51-13-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees in warewashing area. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cooks line. Hood filters are soiled with grease buildup.
23-03-4
Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use stored on top of cutting board on reach-in cooler on cooks line.
21-10-4
Basic - Stored food not covered. From walk-in cooler items not covered a. Raw chicken wings b. Raw chicken kabobs c. Raw shrimp d. Cooked shrimp e. Cooked chicken f. Cut cabbage g. Peeled onions **Repeat Violation**
08B-12-5
Basic - Unwrapped single-service utensils located at front counter for customer self-serve not presented so that only the handles are touched. Operator inverted single-serve utensils. **Corrected On-Site**
25-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers containing white substances in dry-storage area not labeled.
02D-01-5
7
Oct 20, 2023
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Rice bags containing Rangoon and prepared sandwiches in chest freezer. Multiple items in to go bags in walk-in freezer
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (72F - Cold Holding), held less than 4 hours, moved to reach in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation**
22-02-4
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 cook items in walk-in and reach in freezers
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket
14-01-5
Basic - Cardboard used to line food-contact shelves. On top of flat top next to fryers
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Under prep table on cook line
14-45-4
Basic - Dead roaches on premises. 3 dead roaches under shelf near mop sink, operator cleaned area **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Food debris under dry storage shelves
36-73-4
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 and baking powder
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. Tong handles in pork and chicken wings in white cooler across from fryers, removed **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Hood filters soiled
23-03-4
Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line
25-32-4
Basic - Stored food not covered. Chicken, egg rolls and lettuce not covered in walk-in cooler
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line
21-09-4
30
May 23, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Discussed proper food storage **Warning** - From follow-up inspection 2023-05-23: Raw chicken over raw shrimp in walk-in cooler, operator corrected order **Time Extended** **Corrected On-Site**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cooked chicken 51 degrees F, raw shell eggs 61 degrees F operator placed in reach-in cooler **Corrective Action Taken** - From follow-up inspection 2023-05-23: Raw shell eggs 65F, moved to walk in freezer. Raw chicken 43F **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line **Warning** - From follow-up inspection 2023-05-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near front counter blocked by chair with rice bin **Warning** - From follow-up inspection 2023-05-23: **Time Extended**
31A-09-4
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. All expired in February and March of this year **Warning** - From follow-up inspection 2023-05-23: Employees working over 60 days have not yet completed food handler trainings. **Admin Complaint**
53B-05-5
55
Mar 21, 2023
Routine - Food
3 critical violations. 8 major violations. 3 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cooked chicken 51 degrees F, raw shell eggs 61 degrees F operator placed in reach-in cooler **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of oyster sauce on dry storage shelf **Warning**
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Discussed proper food storage **Warning**
08A-20-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge unable to name the big 6 foodborne illnesses. Emailed big 6 flyer **Warning**
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near front counter blocked by chair with rice bin **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near three compartment sink and front counter area **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to name the 8 major food allergens. Emailed food allergens poster **Warning**
53A-15-4
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. All expired in February and March of this year **Warning**
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler of cook line **Warning**
12B-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed broccoli being cut before washing. Discussed proper procedure **Warning**
08B-39-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of oyster sauce on dry storage shelf **Warning**
08B-20-4
25
Dec 6, 2022
Complaint Full
6 critical violations. 9 major violations. 13 minor violations.
View 28 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of pineapple juice on dry storage shelf
01B-01-4
High Priority - Employee washed hands with no soap. Employee cracked raw shell eggs then washed hands in prep sink with no soap. Discussed proper hand washing procedures
12A-20-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Only sanitizer available has instructions for use with laundry and home kitchen counters. Operator went and purchased approved chlorine sanitizer. **Corrected On-Site**
22-48-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired 02/01/2022. Operator renewed during inspection **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in white reach-in cooler across fryer. Discussed proper food storage. Raw chicken over ready-to-eat chicken in walk-in cooler. Discussed proper food storage. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer: Cooked chicken 81 degrees. Employee refried at 165 degrees F for 15 seconds. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair holding rice warmer
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to three compartment sink Cutting board on reach-in cooler of cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near three compartment sink
31B-02-4
Intermediate - No soap provided at handwash sink. Handwash sink of restroom used by employees and customers **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach-in freezer. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of restroom used by customers and employees ran for 2 minutes 87 degrees F **Repeat Violation**
27-16-4
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. Emailed flyer to operator.
11-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink to wash hands after cracking raw shell eggs
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen: fried rice at 12:05 cooked at 11:35 cooling 114 degrees F re-temp at 12:50 98 degrees F. Food sitting in large containers. Operator cut portions and placed in walk-in cooler. **Corrective Action Taken**
03D-15-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to three compartment sink Cutting board on reach-in cooler of cook line
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of pineapple juice on dry storage shelf
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above reach-in cooler of cook line. Operator removed drinks Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from open container on cook line. **Corrective Action Taken** **Repeat Violation**
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 phone on shelf over reach-in cooler of cook line. Employee removed **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint **Repeat Violation**
13-03-4
Basic - Food stored on floor. Container of lo mein sauce on floor near rear exit. Discussed proper food storage. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer near rear exit.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on gaskets of reach-in cooler on cook line.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Bok choy not washed before being cut.
08B-39-4
Basic - Reuse of single-service or single-use articles. Establishment reusing cut out jug as scooper
25-32-4
Basic - Stored food not covered. Cooked chicken in walk-in cooler not covered **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Peas and carrots Thawing at room temp. Food still frozen **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch not labeled
02D-01-5
9
Frequently Asked Questions
When was Great Wall last inspected?
The most recent health inspection at Great Wall on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Great Wall?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Great Wall.
How does Great Wall compare to other restaurants in St. Petersburg?
Great Wall most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Great Wall's inspection record improved over time?
Yes. Recent inspections at Great Wall have averaged around 12 violations per visit, down from roughly 22 earlier in the record.
What does a high risk rating mean?
A high risk rating at Great Wall 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 Great Wall inspected?
Based on the inspection history on file, Great Wall is inspected around three times per year on average.
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