Tin Tsin Restaurant
Last inspected: May 19, 2025
41
Score
Public records show seven inspections at Tin Tsin Restaurant stretching back to 2023. The latest inspection on file is from May 19, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 12 violations to closer to eight violations per visit over the last few inspections.
“Adequate handwashing sinks properly supplied and accessible” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 78, which Tin Tsin Restaurant's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
0
Major latest
9
Minor latest
Inspection History
May 19, 2025
Environmental Complaint
3 critical violations. 9 minor violations. 2 corrected on site.
View 12 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (several pair of tongs, and the breading mix container) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized before use.
4-602.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Open containers of food in prep unit and walk in cooler observed stacked with the top containers in the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: Thermometers are lacking in the employee refrigeration unit. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204-112
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen was lacking proper signage.
6-301.14
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler, and in areas of the kitchen beneath shelves. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
Inspector notes: Scoops for some dry ingredients observed stored on an unclean surface (top of the containers) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Some storage areas observed lined with cardboard and/or aluminum wrap. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood is used in the construction of countertop shelves. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Pressed fiberboard at the bottom of a counter unit was not in good repair, shredding and leaving an accumulation of debris.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the counters and shelf supports have an accumulation of dirt, food residue, and other debris.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
41
Aug 28, 2024
Re-Inspection
No violations found.
100
Aug 15, 2024
Re-Inspection
3 critical violations. 4 major violations. 4 minor violations. 3 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food observed in the walk in cooler, with containers directly on top of the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Tea with milk, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by stacked buckets. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Ready-to-eat food not date marked
Inspector notes: Numerous containers of chicken and eggrolls observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. PIC stated all foods were prepared yesterday.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Tea with milk was placed hot in the refrigerator in covered containers greater than four inches deep.
3-501.15
Food contaminated by miscellaneous source
Inspector notes: Raw broccoli was observed stored in used chicken boxes. Food observed stored on the floor in the kitchen and walk in cooler. Food must be stored at least 6 inches above the floor.
3-307.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Shelves in the walk in cooler are lined with cardboard. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The area behind the oil recycling bin has an accumulation of trash and debris. The area must be maintained clean.
5-501.115
35
Aug 7, 2024
Re-Inspection
3 critical violations. 3 major violations. 5 minor violations. 4 corrected on site.
View 11 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Non-food grade containers are used for food preparation and storage. Food containers must be made of food grade materials.
4-101.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as chicken) were observed stored above ready-to-eat foods (such as cooked items) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food during storage.
3-302.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 10 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.114
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the 3 bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by stacked buckets. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the tube rack above the cooking area, and the door handle on the walk in cooler have an accumulation of food residue, and other debris.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The area behind the grease recycling bin has an accumulation of trash and debris. The area must be maintained clean.
5-501.115
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed along the side of the kitchen. Establishments shall be kept free of items that are not essential to the operation or maintenance of the establishment.
6-501.114
37
Aug 1, 2024
Routine
2 critical violations. 7 major violations. 15 minor violations. 8 corrected on site.
View 24 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food in the prep unit and walk in cooler.were observed with the top containers in direct contact with the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Equipment or utensils not sanitized before use after cleaning
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. PIC was instructed on 3 bay sink set up.
4-702.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the mop sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Ready-to-eat food not date marked
Inspector notes: Chicken and egg rolls observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice placed hot in plastic-wrapped containers greater than four inches deep.
3-501.15
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Chinese Responding to Vomiting and Diarrhea English Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by stacked buckets. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the table-mounted can opener base, dry ingredient bins, utensil storage bins, and shelves have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Proper date marking and disposition
(corrected on site)
Inspector notes: Hand sink had an accumulation of soil residue.
6-501.18
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the side of the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Adequate ventilation & lighting; designated areas used
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
[2-103-.11 (M)]
Handwashing sign not posted
Inspector notes: The hand-washing sink in the kitchen was lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic in oil observed held at 84 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Spring rolls and rangoons observed stored in cardboard sprout and wine boxes. Disposed.
3-307.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Observed employee drying food containers with a cloth towel. Equipment and utensils must be air dried.
4-901.11
Single-use articles reused
Inspector notes: Single-use items (old food containers and boxes) are being used for food prep and storage. Single-use items shall not be reused.
4-502.13
Equipment not in good repair or proper adjustment
Inspector notes: Numerous plastic containers were not in good repair, cracked with pieces missing.
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Walk in shelves observed lined with cardboard. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: Drain plugs are lacking for the 3 bay sink.
4-501.11
17
May 1, 2023
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw chicken) was observed stored above ready-to-eat foods (such as fried chicken) in the 2 door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Refrigerator Separation Storage Poster provided to site.
3-302.11
86
Apr 13, 2023
Routine
3 critical violations. 5 minor violations.
View 8 violations
Food in good condition, safe, and unadulterated
13
Food separated and protected
15
Proper date marking and disposition
23
Thermometers provided & accurate
36
Contamination prevented during food preparation, storage & display
39
In-use utensils: properly stored
43
Non-food contact surfaces clean
49
Physical facilities installed, maintained, & clean
55
50
Frequently Asked Questions
When was Tin Tsin Restaurant last inspected?
The most recent health inspection at Tin Tsin Restaurant on file is from May 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Tin Tsin Restaurant?
Across the inspection record, “adequate handwashing sinks properly supplied and accessible” has been cited five times, more than any other issue at Tin Tsin Restaurant.
How does Tin Tsin Restaurant compare to other restaurants in Smithfield?
Tin Tsin Restaurant most recently scored 41 out of 100, which is lower than the Smithfield average of 78.
Has Tin Tsin Restaurant's inspection record improved over time?
Yes. Recent inspections at Tin Tsin Restaurant have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tin Tsin Restaurant 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 Tin Tsin Restaurant inspected?
Based on the inspection history on file, Tin Tsin Restaurant is inspected around three times per year on average.
Nearby Restaurants