New China Crossings
Last inspected: Mar 26, 2026
50
Score
The health department has logged 12 inspections at New China Crossings, the earliest from 2023. The newest entry in the record is dated Mar 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 11 violations per visit.
The most common issue across all inspections has been “stored food not covered”, showing up six times.
By comparison, the average St. Petersburg facility scores 77, putting New China Crossings on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic bag inside noodles contains deli 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. Raw chicken on sheet pan over raw beef sheet pan in walk in freezer. Employee moved **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small metal bowl in reach in cooler sitting above fill line in reach in cooler. garlic in oil (56F - Cold Holding) Employee moved to reach in freezer Bowl of bean sprouts in deli cooler at cook line in bowl above fill line. Employee moved to reach in freezer **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Flour
14-01-5
Basic - Current Hotel and Restaurant license not displayed. 2-1-25
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Large bag of onions on floor near prep sink. Employee moved **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at front cook line **Repeat Violation**
21-12-4
50
Aug 20, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee dried hands on soiled towel after washing. Cook did not use paper towel used a soiled rag with visible raw beef on it after washing hands. **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
12A-18-4
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook was sitting down in chair watching phone back of restaurant got an order started cooking no hand wash. Instructed to wash hands. **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200 ppm now 50 ppm . **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
41-15-5
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in the three compartment sink. **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
12A-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. During walk through of establishment observed cook take a knives soiled with raw beef wiped with soiled rag and put it inside tomato sauce pan with other clean utensils. Spoke to owner about washing utensils using three compartment sink. employee took all utensils to three compartment sink for washing **Warning** - From follow-up inspection 2025-08-20: No active wearwashing during call back will observe during next routine inspection **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Above smoker **Warning** - From follow-up inspection 2025-08-20: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stool used for holding food soiled **Warning** - From follow-up inspection 2025-08-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. On back prep table with visible raw beef on it. **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-20: No active preparation during call back will observe during next routine inspection **Time Extended**
21-12-4
43
Aug 19, 2025
Routine - Food
7 critical violations. 1 major violation. 8 minor violations.
View 16 violations
High Priority - Roach activity present as evidenced by live roaches found. 4 live roach on prep table with clean utensils and white rice. **Warning**
35A-05-4
High Priority - Employee dried hands on soiled towel after washing. Cook did not use paper towel used a soiled rag with visible raw beef on it after washing hands. **Warning**
12A-18-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook was sitting down in chair watching phone back of restaurant got an order started cooking no hand wash. Instructed to wash hands. **Warning**
12A-13-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic bag inside noodles used For dispensing noodles in deli cooler. Employee discarded **Corrected On-Site** **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Metal bowl inside walk in cooler top shelf over top metal bowl of cooked chicken. Employee moved **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side deli cooler Inside black to go inside top of deli cooler above fill line. cooked beef (50F - Cold Holding); Employee moved to down below **Warning**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200 ppm now 50 ppm . **Warning**
41-15-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in the three compartment sink. **Warning**
12A-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. During walk through of establishment observed cook take a knives soiled with raw beef wiped with soiled rag and put it inside tomato sauce pan with other clean utensils. Spoke to owner about washing utensils using three compartment sink. employee took all utensils to three compartment sink for washing **Warning**
16-13-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Above smoker **Warning**
14-42-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stool used for holding food soiled **Warning**
23-03-4
Basic - Soiled dry wiping cloth in use. On back prep table with visible raw beef on it. **Warning**
21-10-4
Basic - Stored food not covered. Raw and cooked chicken in walk in cooler not covered. Employee covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board **Corrected On-Site** **Warning**
21-12-4
Basic - Dead roaches on premises. 1 dead roach under soup holding table **Warning**
35A-03-4
21
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
52
Dec 12, 2024
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Employee prescribed medicine stored on shelf above prep table storing single service napkins, single service forks, sauce packets, and bags of cookies at kitchen entrance.
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee wearing single service gloves leave to go purchase chlorine sanitizer came back and began handling to go boxes of food and single service utensils in kitchen area without taking their gloves off and washing their hands first.
12A-16-4
High Priority - Employee washed hands with no soap. Observed employee attempt to wash their hands in utility sink without soap.
12A-20-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Sheet pans of frozen raw chicken covered in plastic wrap stored above sheet pans of frozen raw beef covered in plastic wrap stored on speed rack in walk in cooler.
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing single service gloves sitting in chair in front counter scrolling on their phone. Employee went to kitchen area and began touching fryer brackets and bring out to go boxes of food to customer in front counter.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oil and fresh garlic at wok station (58F - Cold Holding); bowl of sprouts stored on top of food items in reach in deli cooler (51F - Cold Holding) Items were stored in walk in cooler and reach in deli cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp, cooked noodles, cooked wontons, cooked egg rolls prepared onsite not date marked in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD-40 bootle stored under hand sink next to three compartment sink.
41-04-4
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. Emailed operator DBPR Clean up of vomiting or diarrheal event form in Chinese. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cookers interior hot holding rice heavily soiled with food debris build up. **Repeat Violation**
22-02-4
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. No sanitizer at the time of routine inspection. Operator went to Publix in the plaza to get sanitizer. Operator purchase chlorine sanitizer. **Corrected On-Site**
22-38-5
Basic - Stored food not covered. Bowls of cooked chicken, cooked shrimp, and buss tub of cut cabbage not covered in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table at kitchen entrance next to single service forks and napkins.
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 dry storage rack with foods to be served to the public.
40-06-5
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed cigarette butts and ashes inside open empty box of oil without lid stored on floor next to cook line and fire extinguisher at beginning of hallway leading to back door **Repeat Violation**
12B-06-4
Basic - Food stored on floor. Bags of cut cabbage stored on floor in walk in cooler. Oil stored on floor at wok station. **Repeat Violation**
08B-38-4
Basic - No suitable facilities provided to store employee clothing and other possessions.
40-01-4
18
Jun 13, 2024
Complaint Partial
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Presence of insects, rodents, or other pests. -Unknown bug in back hall way and in front dinning area near garbage can.
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw clams stored on top of 5 gallon bucket of sauce in walk in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of rice cooker soiled with food debris.
22-02-4
Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. -Operator had hot water turned off at hand sink next to kitchen entrance. Operator turned water on. **Corrected On-Site**
27-08-4
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 prepared onsite not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -Stainless steel bowl being used to scoop egg roll filling in walk in cooler.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Walk in cooler and freezer door handle soiled with food debris.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cigarettes stored on rack with foods to be served to the public. Employee moved item. **Corrected On-Site**
40-06-5
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. -Cigarette butts inside empty box of oil stored across from walk in cooler. Operator discarded box. **Corrected On-Site**
12B-06-4
Basic - Food stored on floor. -Fruit and buckets of sprouts on the floor in walk in cooler. -Oil on the floor under wok station.
08B-38-4
Basic - Plumbing system in disrepair. -Handwashing sink near kitchen entrance piping leaking under hand sink.
29-08-4
Basic - Stored food not covered. -Multiple food items stored in walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet cloths in use not being stored in sanitizer bucket.
21-12-4
37
Apr 30, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Prescription medication stored above prep table. Employee moved. **Corrected On-Site**
41-07-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hood use stored on bottom shelf of prep table next to front counter Operator put in waist receptacle **Corrected On-Site**
41-05-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Inside Walk in freezer on speed rack Raw chicken on sheet pans above raw beef. Employee moved. **Corrected On-Site**
08A-17-6
Intermediate - Walk-in cooler cooked and put in cold holding unit more than 24 hours ago. a. Multiple containers of egg rolls made 4-29 b. Multiple containers of cooked chicken 4-28 Operator date-marked items. Will email DBPR Form 5030-049. Date Marking. **Corrected On-Site**
02C-02-5
Basic - Stored items not covered Location: Walk in cooler a. Cooked chicken b. Cooked shrimp c. Raw beef d. Ready to eat egg rolls Employee put cover on all. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. During routine inspection observed chicken thighs on speed rack outside of cold holding unit near walk in cooler thawing on sheet pans. Employee moved to walk in cooler. Still frozen **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Rice removed from original packaging stored ( grey bins next to prep sink ) not labeled. Operator labeled **Corrected On-Site**
02D-01-5
50
Feb 19, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Prepared food in to go bags in walk-in freezer **Warning** - From follow-up inspection 2024-02-19: Food stored in grocery bags in walk in cooler and walk in freezer during callback inspection. Discussed with operator about using food grade bags to store food. **Time Extended** **Corrective Action Taken**
14-31-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table **Repeat Violation** **Warning** - From follow-up inspection 2024-02-19: Employee beverage on prep table near kitchen entrance during callback inspection. **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen does not seal **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
23-03-4
70
Dec 19, 2023
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. Prepared food in to go bags in walk-in freezer **Warning**
14-31-5
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 over raw beef on speed rack in walk-in freezer **Warning**
08A-17-6
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 and egg rolls in walk-in freezer not dated **Warning**
02C-04-5
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. **Warning**
53B-01-5
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. **Repeat Violation** **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table **Repeat Violation** **Warning**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door to kitchen does not seal **Warning**
35B-01-4
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, corn starch **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation** **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Egg carton trays in walk-in cooler used as drip trays **Warning**
25-32-4
Basic - Stored food not covered. Multiple containers in walk-in cooler **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected 50ppm **Corrected On-Site** **Warning**
21-07-4
37
Jun 27, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
50
Jan 31, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: Wonton broth 114 degrees F. Operator reheated to 165 degrees F for 15 seconds **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to fryer: cooked chicken wings 67 degrees F, breaded chicken 68 degrees F. Operator placed in reach-in cooler.
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Printed thank you bags used in contact with cooked pork
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk-in freezer. Discussed proper food storage.
08A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork frozen and then thawed with no date mark. Discussed proper date marking with operator.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Names and date of births missing for one of the certificates
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beef franks near tofu in walk-in cooler. Discussed proper food storage.
08B-49-4
Basic - Food stored on floor. Cooked chicken on floor near rear exit.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milk over cooked pork in walk-in cooler. Discussed proper food storage.
12B-13-4
Basic - Stored food not covered. Raw chicken, cut lettuce, cooked chicken wings in. Walk-in cooler not covered
08B-12-5
32
Frequently Asked Questions
When was New China Crossings last inspected?
The most recent health inspection at New China Crossings on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at New China Crossings?
Across the inspection record, “stored food not covered” has been cited six times, more than any other issue at New China Crossings.
How does New China Crossings compare to other restaurants in St. Petersburg?
New China Crossings most recently scored 50 out of 100, which is lower than the St. Petersburg average of 77.
Has New China Crossings' inspection record improved over time?
No. Recent inspections at New China Crossings have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at New China Crossings 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 New China Crossings inspected?
Based on the inspection history on file, New China Crossings is inspected around four times per year on average.
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