Top China
Last inspected: Apr 24, 2026
43
Score
Across the available record, Top China has nine inspections on file, the first dated 2022. The newest entry in the record is dated Apr 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded six times in the inspection record.
That's lower than the typical Tampa restaurant, which scores around 79. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in walk in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork not date marked in walk in cooler, manager date marked at time of inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint. **Repeat Violation**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
43
Nov 13, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Food containers stored in handwash sink at cook line. Operator removed. **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. Cooked pork, cooked chicken and various cooked/prepped food in walk-in cooler.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee drinking in a food preparation or other restricted area. Employee drinking next to rice warmer at cook line.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at cook line. Employee put on hat. **Corrected On-Site**
13-03-4
67
Feb 10, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings 91 F and cooked yellow rice 95 F. Operator adding to existing time as a public health control form
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Food stored on floor. Observed in kitchen and walk-in-cooler
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers in dry storage
02D-01-5
61
Jul 3, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
74
Jul 2, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Roach excrement and/or droppings present. 2 egg sack found on floor of kitchen beneath prep sink
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches in dry storage room beneath flour bins 1 live on floor behind vertical oven 8 live roaches beneath deli slicer prep table 6 live roaches beneath prep table adjacent to broiler. 8 live roaches beneath wok burner inside metal beam 2 live roaches with eggs in drip tray of wok burner. 1 live roach on floor by back kitchen exit 1 live roach beneath dry storage, adjacent to back kitchen exit 1 live roach beneath dry storage shelf adjacent to deep freezer
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen area
35A-02-6
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. **Corrected On-Site**
22-48-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled in dining area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bathroom **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in the back of walk in cooler **Repeat Violation**
02C-02-5
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. Chao Guo and Da Za
53B-14-5
Basic - Dead roaches on premises. 2 dead roaches in dry storage under flour bins 8 dead roaches along wall next to prep sink 1 dead roach beneath 3 compartment sink 4 dead roaches beneath dry storage, adjacent to back kitchen exit 1 dead roach on dry storage shelf for bagged rice 1 dead roach on floor adjacent to bagged rice storage shelf. 1 dead roach on ledge inside deep freezer 1 dead roach on floor beneath dry storage shelf adjacent to deep freezer
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle and bananas on prep table next to cooked chicken **Corrected On-Site** **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. Cell phone on table **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
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. Mixing bowels not sanitized after washing. Informed operator to sanitize all food-contact surface after washing.
16-13-5
Basic - Floor soiled/has accumulation of debris. Kitchen floor and walls soiled beneath burners and prep tables.
36-73-4
Basic - Food stored on floor. Bean sprouts in walk in cooler stored on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms in walk in cooler stored over read to eat cabbage.
08B-17-4
23
Feb 19, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked pork in walk-in-cooler **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Bottle of medicine stored on shelf with menus and drinks in back kitchen area **Corrected On-Site**
41-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in walk-in-cooler
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored in hand sink near walk-in-cooler **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Food stored on floor. Bags of rice on floor near walk-in-cooler
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
50
Sep 13, 2023
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
47
Mar 14, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white container on wheels solid with mold-like substance
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooking equipment
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.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen beef out at room temperature. Operator placing in walk-in-cooler
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
50
Sep 12, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Single-service containers not constructed with the required characteristics. Plastic jug cut in half and reused as scoop
25-28-4
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.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored on top shelf in walk-in-cooler
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooksline prep table
21-12-4
67
Frequently Asked Questions
When was Top China last inspected?
The most recent health inspection at Top China on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Top China?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Top China.
How does Top China compare to other restaurants in Tampa?
Top China most recently scored 43 out of 100, which is lower than the Tampa average of 79.
Has Top China's inspection record improved over time?
Results have been roughly steady. Inspections at Top China have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Top China 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 Top China inspected?
Based on the inspection history on file, Top China is inspected around two times per year on average.
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