CHINA GARDEN

Name: CHINA GARDEN
Address: 10391 66TH ST N, PINELLAS PARK, FL, 33782, US
Rating: 30.3

10391 66TH ST N, PINELLAS PARK, FL 33782

License #6215210

🥡 Chinese ℹ️

30.3 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 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

CHINA GARDEN in PINELLAS PARK currently holds an InspectFL Health Score of 30.3 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 16, 2026. Across those visits, inspectors documented 100 total violations — 12 critical, 13 major, 75 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 16, 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

100

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHINA GARDEN 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.

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Clean knives stored in between prep tables on cook line
[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 in rice bin
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Multiple hood filters missing over wok station for cleaning with active cooking present
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler/microwave handles soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in bucket of standing water in prep area
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Cooked tempura chicken stored in cardboard box (previously used to deliver raw chicken from supplier) in walk in cooler. Discussed cross contamination with operator, he began to reheat all chicken to 165F and store in clean equipment
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Staff cooking chicken in wok with no hair restraint

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table across from cook line
[08B-38-4] Food stored on floor. Box of raw chicken on floor in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line
[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 in rice bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 109F water, utensils removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Older gaskets soiled
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-06-4] Wood food-contact surface not properly sealed. Unsealed wood shelves at rear of kitchen
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator used registers then proceeded to package food and place food in fryers without washing hands
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket on cook line
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line
[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 in flour bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 105F water, removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soliled on cook line. Dry storage shelves soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
[25-05-4] Single-service articles improperly stored. Multiple boxes of single service on shelves in dining room
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-06-4] Wood food-contact surface not properly sealed. Unsealed plywood shelves for food storage at rear of kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and chicken over buckets of sauce in walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (66F - Cold Holding), moved to cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards staind
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken and egg rolls not dated in white frode at counter

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 2 dented 4lb cans of bamboo shoots 1 dented 5 lb can of oyster sauce 1 dented 5 lb can of bean sauce, all on dry storage shelves
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table at end of cook line
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk-in cooler not segregated
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelves next to canned goods
[35B-01-4] Exterior door has holes in screen.
[33-19-4] Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear door to kitchen
[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 in rice bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 97F water, removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled, hood filters soiled
[08B-12-5] Stored food not covered. Multiple bins of food in walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-06-4] Wood food-contact surface not properly sealed. Unsealed plywood shelves at rear of kitchen used for food and equipment storage
[01B-01-4] Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 2 dented 4lb cans of bamboo shoots 1 dented 5 lb can of oyster sauce 1 dented 5 lb can of bean sauce, all on dry storage shelves
[08B-02-4] Displayed food not properly protected from contamination. Metal pan soiled with raw chicken stored over rice bin in dry storage, removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles, raw shrimp over onions in walk-in cooler
[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. Trays of raw chicken over trays of raw beef in walk in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (67F - Cold Holding) on cook line, moved to reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line