CHINA BOI HIBACHI

Name: CHINA BOI HIBACHI
Address: 401 49 ST S, ST PETERSBURG, FL, 33707, US
Rating: 36.9

401 49 ST S, ST PETERSBURG, FL 33707

License #6218611

🍱 Japanese/Sushi ℹ️

36.9 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA BOI HIBACHI in ST PETERSBURG currently holds an InspectFL Health Score of 36.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 60 total violations — 13 critical, 20 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 26, 2024

The latest inspection on October 14, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CHINA BOI HIBACHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Operator moved ice scoop handle out of ice
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on clean dish rack in kitchen not stored inverted. Operator inverted dishes
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink in kitchen faucet leaking
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - No paper towels at hand wash sink in kitchen or hand wash sink in warewash area Operator put out paper towels
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500ppm) Operator diluted and retested at 200PPM
[22-20-5] Debris in the interior of the ice bin.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib in warewash area has no backflow preventer
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature was 45F when I arrived. Operator conducted inventory and staff is in and out of the walk in frequently, however the ambient temperature increased throughout my inspection. Operator moved all Time/Temperature Control for Safety foods to reach in coolers until the unit is repaired and can hold foods at 41F and below.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -3 compartment sink set up for warewashing with only one compartment with a mixture of detergent and sanitizer. Discussed proper warewashing with operator. Operator set up 3 compartment sink properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cans of cooked crab claw in walk in cooler Operator moved raw beef to store below crab
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chemical test kit for quaternary sanitizer being used in 3 compartment sink and sanitize buckets

Disposition: Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[32-04-4] Mens bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in glass cooler stored above food to be served to the public.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door by walk in cooler left open.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[46-04-4] Exit door locked. For reporting purposes only.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee, twice, donned gloves and began work with out first washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear storage area by walk in cooler not landing on food or Food contact surfaces. 1 live fly in dining room not landing on food or Food contact surfaces.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in glass refrigerator.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 51 rodent droppings in oven. Operator removed and sanitized. 7 rodent droppings behind bar. 3 rodent droppings underneath three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass cooler: cooked rice (44F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (44F - Cold Holding) Manager moved items to freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear storage area by walk in cooler.
[11-07-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler has built up food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off knives.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler prepared on site and not date marked.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor of kitchen.