SPRING GARDEN CHINESE RESTAURANTE

Name: SPRING GARDEN CHINESE RESTAURANTE
Address: 850 49 ST, ST. PETERSBURG, FL, 33710, US
Rating: 38.5

850 49 ST, ST. PETERSBURG, FL 33710

License #6216629

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

38.5 Grade F / 100

Failing Health Score

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Quick take

SPRING GARDEN CHINESE RESTAURANTE in ST. PETERSBURG currently holds an InspectFL Health Score of 38.5 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 January 8, 2026. Across those visits, inspectors documented 102 total violations — 19 critical, 11 major, 72 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting board on deli cooler on cook line
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee food containers and dirty employee utensils stored on top of reach in deli cooler across from cook line
[14-11-5] Equipment in poor repair. -bottom shelf of prep table in middle of kitchen is rusted out
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[33-29-4] Grease receptacle lid open.
[36-34-5] Hood system soiled with accumulated grease.
[14-69-4] Ice buildup in reach-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers, freezers, and walk in cooler are soiled
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Stored rice, flours, sugar are stored in open bags either no covering or sealing of bags in dry storage area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on deli cooler on cook line stained and grooved

Warning Issued
[14-69-4] Ice buildup in reach-in freezer.
[29-49-6] Standing water on top shelf of white reach-in-cooler at beginning of cook line. Operator cleaned shelf.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-34-5] Hood system soiled with accumulated grease.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired Feb 2024
[33-29-4] Grease receptacle lid open.
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee food containers and dirty employee utensils stored on top of reach in deli cooler across from cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken (72F - Cold Holding); fried rice (65F - Cold Holding). Operator had them sitting out on cook line with temperature control. She said they had been out since 2. She put them in freezer to rapid cool. Raw beef (54F - Cold Holding) sitting out on prep table, but was not in the process of being prepared. Operator put in freezer to rapid cool.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over fried chicken in reach in cooler across from cook line. Operator moved raw chicken below fried chicken
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles -reach in freezer handle
[31B-03-4] No soap provided at handwash sink. -hand wash sink near kitchen exit. Operator put out soap.
[16-18-4] Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing. Operator used 3 compartment sink for prepping raw chicken, and proceeded to hand wash dishes in the sink without properly sanitizing beforehand.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator hand washed metal straining prep bowl, wiped down with sanitizer solution using wiping cloth, and then stacked for storage. I discussed proper dish washing and sanitizing with operator, and she returned the bowl to the sink to wash properly later when shes set up her sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on deli cooler on cook line stained and grooved
[12A-20-4] Employee washed hands with no soap after sweeping floor, and proceeded to wash dishes.

Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Four 5lb cans of ground bean sauce is bulging. 5lb can of oyster sauce is dented at seams.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp in warewashing area not thawing under cold running water or refrigeration. Operator placed item under running cold water.
[29-11-4] Water leaking from pipe at hand wash sink at front counter.
[08B-49-4] Employee personal food stored on shelf in dry-storage not properly identified and segregated from food to be served to the public. Operator segregated food.
[33-38-4] No waste receptacle installed at handwash sinks provided with disposable towels.
[36-32-5] Ceiling tile in restroom shows water damage
[51-13-4] No Heimlich maneuver/choking sign posted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on top of prep table. Operator removed items. Discussed with operator cleaning and sanitizing prep table.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler and reach-in cooler doors are soiled.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk-in cooler. Operator placed eggs on bottom shelf.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler. Operator moved item to reach-in freezer. Rechecked temp a. sprouts (47F - Cold Holding) 40f
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is open and gap at exterior door. 1 live fly in kitchen. Fly did not land on food or food contact surfaces. 1 dead roach on bag of rice in dry-storage. 1 dead roach in floor underneath hand wash sink near dry-storage shelf.
[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. Tofu in walk-in cooler opened more than 24 hours ago not date marked. Operator discarded item.
[31B-03-4] No soap provided at handwash sink in warewashing area.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Two cans of raid stored next to cooking oil on floor in warewashing area.
[41-17-4] Spray bottle in warewashing area containing toxic purple substance not labeled. Operator labeled spray bottle degreaser.
[14-31-5] Nonfood-grade bags used in direct contact with raw chicken in reach-in freezer near walk-in cooler.

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