BEIJING HOUSE

Name: BEIJING HOUSE
Address: 1441 E FLETCHER AVE SUITE 107, TAMPA, FL, 33612, US
Rating: 4

1441 E FLETCHER AVE SUITE 107, TAMPA, FL 33612

License #3903327

🏨 Hotel/Resort ℹ️

4 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 12 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEIJING HOUSE in TAMPA currently holds an InspectFL Health Score of 4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 118 total violations — 19 critical, 25 major, 74 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 8, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

118

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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BEIJING HOUSE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Manager placed fish under running water.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin in back kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on red cutting board in back kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on slicer in back kitchen area. Employee removed and properly stored cell phone.
[02D-01-5] Working containers of food removed from original container not identified by common name. Plastic bottles of sauces have no labeling of ingredients on cart in middle of cooks line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler cutting board on cooks line. Employee discarded drink.
[08B-38-4] Food stored on floor. Soy sauce ,togo containers stored on floor in back kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Red, green cutting boards in back kitchen area has stains and are no longer cleanable.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor in servers station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 78°F. Get those in the water unless the water is at 135°. Manager removed utensils from water and placed utensils at dishwasher.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spar ribs, beef tripe has no dates in glass door refrigerator in kitchen area. Chef added dates to items.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Manager removed bowl and discarded it.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop reach in coolers on cooks line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food in back kitchen area has no hair restraint.
[08B-38-4] Food stored on floor. Fryer oil, sesame oil, cooking whine stored on floor on cooks line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in coolers on cooks line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed and placed tongs at dishwasher.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 87F. Manager discarded water and placed utensils at dishwasher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in coolers on cooks line are soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves overtop 3 compartment sink.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting.
[02D-01-5] Working containers of food removed from original container not identified by common name. Clear bottles of sauces removed from the original containers and placed in plastic bottles has no labeling of ingredients on cooks line.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee picked up food up off the floor and washed hands for less then 10 seconds.
[35A-02-7] Live, small flying insects found. 1 fly in kitchen area.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[35A-03-4] Dead roaches on premises. 4 dead roaches in dry storage area in kitchen. Operator cleaned and sanitized.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items on food storage rack in dry storage area. Employee personal belongings above single service.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee no hair restraint, discussed with operator.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting in dish area in drying rack.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler. Cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. Soy sauce throughout kitchen on floor.
[33-19-4] Garbage on the ground and/or pad around dumpster. Shared dumpster Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on nonabsorbant pad.
[10-01-5] 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 touching baking powder. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 111F, discussed with operator. Operator removed and washed at time of inspection. In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on equipment door handle, discussed with operator. Operator moved at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler. Operator moved at time of inspection.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Scallions not washed prior to prep, operator voluntarily discarded cut pieces. Operator moved box back to walk in cooler to wash later. Discussed with operator.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing of cooked beef and pork thawing on prep table, discussed with operator on proper thawing methods.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauce Operator moved to approved location at time of inspection. Stored food not covered. Duck and lettuce uncovered in walk in cooler. Operator covered at time of inspection.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bottles throughout kitchen not labeled. Container of sugar in dry storage area.
[09-01-4] 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 operator touch cut lettuce with no handwashing, discussed with operator. Operator states they are going to cook lettuce to a minimum of 145F. Operator rewashed hands.
[08A-17-6] 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 beef in freezer, discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pea n carrot 45 F, bean sprout 47 F, soybean skin 47 F, cut bok choy 45 F, corrected to 43F first temp 11:30 , prepared at 10:30 second temp 145
[41-10-4] Toxic substance/chemical improperly stored. Container of degreaser stored above flour.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm); CORRECTED TO (Chlorine 50ppm);
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bathroom in womens restroom, Back handwashing sink near 3 compartment sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in womens restroom.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food not date marked, cooked duck.
[53B-14-5] 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. Quang Liu expired 09-13-2024 Rongzhang Li 08-22-2024
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in restroom. Unlabeled ketchup container containing soap unlabeled. Unlabeled spray bottle on dishwasher Discussed with operator.

Disposition: Emergency order recommended
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator properly stored mop during inspection.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen exit screen door was left open. Operator closed door during time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers in walk in cooler stored over washed and prepared cabbage. Discussed with operator the proper placement of washed and unwashed vegetables during time of inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bins through establishment use containers as handleless scoops inside bins.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Employees prepping in back kitchen area have raw shrimp juices dripping on clean mixing bowls on shelf underneath.
[35A-03-4] Dead roaches on premises. 1 dead roach inside wood shelf of dry food storage rack. 1 dead roach beneath dish machine. 1 dead roach located next to back kitchen exit. Operator removed roach, clean and sanitized area. 1 dead roach next to air conditioning handler by chest freezers. 1 dead roach between ice machine and Pepsi reach in cooler. 4 dead roaches beneath employee hand washing sink adjacent to Pepsi reach in cooler. 3 dead roaches beneath air conditioning handler adjacent to bathrooms. 4 dead roaches under glassware shelving in server area 3 dead roaches under to go station in server area 3 dead roaches on floor next to front register 1 dead roach inside empty chest freezer located adjacent to front register.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees personal drinks stored over and on clean prep tables in multiple areas. Operator removed drinks to a different shelf during time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees working in back kitchen without hair covers. Discussed with operator and employees wore hair covering during time of inspection.
[08B-38-4] Food stored on floor. Food stored on floor in multiple locations throughout establishment.
[33-19-4] Garbage on the ground and/or pad around dumpster. Garbage and large amount of cardboard boxes on ground. Discussed with operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[33-16-4] Open dumpster lid. Shared dumpster
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee did not wash hands before beginning work after walking into kitchen from outside of building. Discussed with operator the importance of handwashing prior to working.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen landed on prep sink. 1 live fly in dry food storage area. Landed on cutting board.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Household aerosol pest control in use. Discussed with operator and stopped the use of household pest control during time of inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in the same bin with raw fish in walk in cooler. Raw shell eggs stored over raw fish and beef in walk in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 7 live roaches inside wood shelf of dry food storage rack. One roach had an egg sac still attached. 1 live roach above employee hand washing sink in dish area
[35A-23-4] Roach excrement and/or droppings present. On dry storage shelving by dish machine, on wall by hand wash sink in dish area
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken stored in the same bin with raw fish in walk in cooler. Both items are not in hermetically sealed packaging. Observed raw animal juice in bottom of container.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in Pepsi reach in cooler next to ice machine not date marked. Operator labeled milk during time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Located in back kitchen area next to dish machine. Operator removed blockage during time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee hand washing sink used for drying equipment, located next to Pepsi reach in cooler in service line. Operator removed equipment during time of inspection. Employee washing booster seat in hand wash sink. Discussed with employee and management that the sink is for handwashing only.
[27-11-4] No running water at mop sink. No hot or cold running water at exterior mop sink due to construction. Faucet missing.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in back kitchen area next to dish machine.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Discussed with operator on posting license at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on dish drying rack in kitchen. Discussed with operator.
[08B-38-4] Food stored on floor. Oil stored on floor next to fryer. Soy sauce on floor in walk in cooler. Soy sauce on floor near kitchen entrance next to dough machine. Discussed with operator.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used to scoop rice standing in water at 78F, discussed with operator.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to dish area. Provided operator with hand wash sign at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on tall reach in cooler next to kitchen entrance soiled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in use at time of inspection. Discussed setting up three compartment sink and manually ware washing at time of inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for approximately 5 seconds and rinse prior to putting on gloves. Discussed with operator proper handwashing procedures.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee prep raw fish and touch plate used for immediate service without hand washing. Discussed with operator proper handwashing procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pineapple. Operator moved to approved location at time of inspection. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken behind raw beef, operator moved at time of inspection.
[11-27-4] 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. Provided operator with education packet containing clean up procedure.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink blocked by crates, operator moved at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sign used to store cutting board, operator moved at time of inspection to approved location. Handwash sink in server station used to wash dishes. Discussed with operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available upon request. Discussed with operator on obtaining test strips for sanitizer.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator on obtaining training for all employees.