NEW CHINA ST PETE

Name: NEW CHINA ST PETE
Address: 928 58 ST, ST PETERSBURG, FL, 33710, US
Rating: 0

928 58 ST, ST PETERSBURG, FL 33710

License #6214728

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

NEW CHINA ST PETE in ST PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 152 total violations — 31 critical, 19 major, 102 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 14, 2026

The latest inspection on October 20, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

93%

Inspector notes

152

Coverage note

Inspector notes linked where available

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NEW CHINA ST PETE 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: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over krab stick and cooked pork in reach in freezer near 3 compartment sink, none commercially packaged Operator moved beef to store below ready to eat foods
[14-01-5] Bowl or other container with no handle used to dispense food. -Container with no handle used as scoop in steamed rice. Operator removed container
[14-69-4] Ice buildup in reach-in freezer behind cookline.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in freezer behind cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen heavily stained
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board on prep table near 3 compartment sink -Bowl of employee food and cell phone over cookline prep cooler Operator removed personal items
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards throughout kitchen heavily grooved
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -Cook exited restroom and returned to work on cookline without washing hands when returning to kitchen. Discussed proper handwashing with operator. Cook washed his hands.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Time as a public health control being used for cut cabbage, but operator does not have necessary paperwork. Emailed operator paperwork
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator returned rag to sanitize solution.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 4 dead roaches near 3 compartment sink 1 dead roach in reach in freezer door hinge 2 dead roaches inside reach in freezer near 3 compartment sink 1 dead roaches and one roach egg sac in pan on top of reach in cooler on cook line 2 dead roaches in cobwebs on outlet above reach in freezer. 3 dead roaches on floor at end of cook line 3 dead roaches on floor between reach in freezers 3 dead roaches on cook line floor 5 dead roaches inside reach in freezer across from fryers 4 dead roaches in walk in cooler 5 dead roaches in grease on floor under fryers 1 dead roach on floor in restroom 3 dead roaches inside soap dispenser at hand wash sink on cook line 1 dead roach behind soap dispenser at hand wash sink on cook line 1 dead roach on floor at restaurant entrance Operator cleaned up all.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in cooler and freezer doors have accumulation of grease, dirt, and food debris.
[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. Chicken skewer (42F - Cold Holding, retemped at 44F); egg roll (46F - Cooling, retemped at 48F) Cooler across from fryers not keeping food cold, temperatures increased during inspection. Operator put thermometer inside and its reading 56F. Operator removed food from this unit and will not store food in this unit until it has been repaired and temping 41F or below.
[36-73-4] Floor soiled/has accumulation of debris under cook line.
[08B-38-4] Food stored on floor. Buckets of sauces in walk in cooler stored on floor. Operator removed from floor.
[14-69-4] Ice buildup in reach-in freezers.
[14-36-5] Interior of several coolers and freezer in disrepair with torn gaskets and have exposed insulation thats been duct taped into place. Cracks and crevasses are creating harborage areas for vermin.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment have accumulation of grease and food debris
[33-16-4] Open dumpster lid. Operator closed.
[22-16-4] Reach-in coolers throughout kitchen interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Corn starch in uncovered bin in dry storage area next to 3 compartment sink. Operator covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of corn starch bearing no label. Operator labeled.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches in reach in freezer nearest 3 compartment sink door hinge 2 live roaches in reach in freezer across from cook line door hinge. 2 live roaches under prep table at end of cook line 1 live roach on prep table at end of cook line 2 live roaches in reach in cooler hinges 2 live roach on cook line floor 3 live roaches inside reach reach in freezer across from fryers door hinge. 2 live roaches on kitchen floor near 3 compartment sink 1 live roach on box of plastic drink lids in dry storage area 1 live roach on box of peanuts in dry storage area 1 live roach on bleach bottle under 3 compartment sink 2 live roaches on wall outside walk in cooler Operator killed all except 2 that ran away
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over egg rolls in reach in cooler across from fryers Operator moved raw meat below ready to eat food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards throughout kitchen stained and grooved

Disposition: Warning Issued
[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 52F, not keeping food in temp. - reach in deli cooler on cook line not keeping food cold.
[08B-38-4] Food stored on floor in walk in cooler, and cooking oil stored on floor in kitchen
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives used for chopping meat stored in dirty bucket on prep table at end of 3 compartment sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood ventilation system has accumulation of grease
[16-05-4] Rinse solution not maintained clean. Food particles in rinse solution of 3 compartment sink. Operator remade rinse compartment with clean water.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, remade and tested at 50PPM)
[12A-05-4] Employee drank then engaged in food preparation without washing hands. Employee washed hands once corrected.
[12A-20-4] Employee washed hands with no soap. Employee washed hands with soap once corrected.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knives not sanitized after washing. Operator set up sanitizer compartment and sanitized items.
[08A-08-5] Raw animal food utensil stored in same container as ready-to-eat food. Bowl used as scoop for raw beef being stored in container of cut carrots in reach in cooler. Operator is aware that carrots must cook to 155F internal before serving.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg rolls (51F - Cold Holding); fried chicken (49F - Cold Holding); raw chicken wings (51F) Walk in cooler ambient temp 52F. Items discarded and other TCS items in cooler prepped and dated today, ice added to keep in temp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls (51F - Cold Holding); fried chicken (49F - Cold Holding); raw chicken wings (51F)
[12A-03-4] Employee washed hands in 3 compartment sink. Employee washed hands in hand wash sink once instructed to do so.
[16-06-4] No cleaning agent provided in wash compartment of sink. Operator rinsed knives used to cut raw meat with plain water to clean. Operator washed, rinsed, and sanitized knives after being corrected.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container bowl in rice. Manager moved item.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tiles missing in kitchen and prep area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drinks on cook line prep tables.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Gallons of soy sauce on floor.
[08B-12-5] Multiple stored food not covered in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken, pork in sink to thaw with no running water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms over cooked pork in walk-in cooler. Manager moved items.
[14-17-4] Walk-in cooler with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Chicken, pork,vegetables in containers not identified by common name.
[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. Employee prepping cooked egg rolls. Inspector discussed with management.
[22-48-5] 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. Chlorine 0ppm. Manager went to store and bought the correct sanitizer.
[14-31-5] Nonfood-grade bags used in direct contact with pork food storage in reach in freezer.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed management education package.
[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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (125F - Cooling) noodles (51F - Cooling) on prep table. Manager placed item in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.
[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 pork,cooked chicken in walk-in cooler has no date marking. Made 12-3-24.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Back storage area floor has food debris.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 2 dented cans of bamboo shoot.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in reach in freezer. Manager moved items.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee working with food no hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear door has gap in side.
[08B-38-4] Food stored on floor. Gallon of oil and soy sauce on floor. Manager moved items off floor.
[33-29-4] Grease receptacle lid open, broken, or missing. Lid open on grease receptacle. Employee closed lids.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bbq food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers and freezers. Sides of wok station soiled with food debris.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Milk in beverage cooler up front dining area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork bag frozen for thawing in container on prep table. Manager place item in walk-in.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on counters not in sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. White power in containers have no labels. Employee labeled sugar.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented can of bamboo shoots
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up food off the floor, placed in trash then continued cooking. Educated employee.
[35A-09-4] Presence of insects, rodents, or other pests. 40 live ants on floor by back door. 3 live ants on prep table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over krab in reach in freezer.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (54F - Cold Holding)manager moved items to walk-in cooler. Shell Eggs 41F @3:12 pm
[41-10-4] Toxic substance/chemical improperly stored. Burn cream in containers with to do lids on line. Employee removed.
[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 clean up protocol to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chickens from 10-9-23 no date marked. Manager date mark items