Top China
Last inspected: Apr 21, 2026
43
Score
Across the available record, Top China has nine inspections on file, the first dated 2022. The most recent report on file is from Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around 12 violations compared to roughly 18 violations earlier on.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - 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 above ready-to eat and raw beef in standing reach-in freezer across from three compartment sink. Discussed with employee proper storage. Not all items are commercially packaged. **Repeat Violation** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings and egg rolls at front counter at 119F. Operator reheat to items to 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue substance not labeled at three compartment sink. Discussed with operator to label with contents. **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM Bigan Liu expired 4-13-2026. No other CFM available. Compliance can be provided electronically. **Warning**
53A-03-7
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned raw beef, chicken and pork in standing reach-in freezer not date marked after preparation and storage. **Warning**
02C-04-5
Basic - Equipment in poor repair. Torn gasket on standing reach-in freezer across from three compartment sink **Repeat Violation** **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cookline **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Old egg cartons used as a shelf liner in walk-in cooler. **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. Old egg cartons used as liner on bottom shelf of prep table. **Warning**
25-32-4
Basic - Stored food not covered. Cooked chicken stored in walk-in cooler uncovered. **Warning**
08B-12-5
43
Oct 1, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at front counter bare hand touch debit card from customer then touch fat-fryer asked and single-serve bag. Discussed with operator proper hand-hygiene techniques.
12A-29-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked egg rolls stored in same container of unpackaged raw pork in reach-in freezer near storage area.
08A-08-5
High Priority - 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. Sheet pan of raw chicken stored above unpackaged clams and raw steak in reach-in freezer in warewashing area.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of reach-in cooler on cooks line is soiled with black substance between cracks. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle and container stored inside bowl of hand wash sink in warewashing area. Operator removed items. **Corrected On-Site**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling tile missing above walk-in cooler.
36-36-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Reach-in freezer in warewashing area top door is damaged and rusting.
14-11-5
Basic - Food stored on floor. 1 case of raw chicken stored in floor in warewashing area. Employee removed item from floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer in warewashing area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan guards in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp in container stored on drain board in warewashing area not thawing under running cold water or refrigeration. Operator placed item under running cold water. **Corrected On-Site**
06-01-5
33
Jan 17, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard box in reach-in freezer.
14-15-4
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm. Operator discarded and refilled. Rechecked reading 50ppm. **Corrected On-Site**
41-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching personal phone then begin touching spatula without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled.
22-02-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor tiles cracked throughout kitchen.
36-17-5
Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line are soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Screen in rear kitchen door torn. **Repeat Violation**
35B-09-4
Basic - Stored food not covered in walk-in cooler and reach-in freezer. a. pan of shrimp b. cooked chicken c. raw beef d. tofu e. cooked egg rolls in reach-in freezer. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef in zip lock bag on table and sheet pans of frozen raw chicken and beef on top of reach-in freezer not thawing under refrigeration or running cold water.
06-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
37
Jul 18, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
20
Jan 30, 2024
Routine - Food
5 critical violations. 3 major violations. 16 minor violations.
View 24 violations
High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. Two 5lb cans of ground bean sauce b. Two pint cans of soy sauce c. Four 5lb cans of oyster sauce d. 7lb can of ketchup
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw chicken then touch single-serve gloves without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-07-5
High Priority - 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 on sheet pan stored over raw beef and raw fish in upright freezer across from three-compartment sink. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:10pm operator moved items to freezer. Re temp at 3:10pm a. tofu (48F - Cold Holding) 40f b. cut cabbage (61F - Cold Holding)49f **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Reading exceeds 200ppm. Operator replaced and refilled wiping cloth solution. Reading 50 ppm **Corrected On-Site**
41-15-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk-in cooler a. Tofu opened not date-marked
02C-03-5
Intermediate - 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago a. Crab legs b. Cooked shrimp c. Cooked pasta Will email DBPR Form 5030-049. Date Marking. **Repeat Violation**
02C-02-5
Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. Two 5lb cans of ground bean sauce b. Two pint cans of soy sauce c. Four 5lb cans of oyster sauce d. 7lb can of ketchup
08B-20-4
Basic - Equipment in poor repair. Bottom shelf of prep table is rusted. Rusted shelves in dry-storage room.
14-11-5
Basic - Floor soiled/has accumulation of debris behind wok grill and fat-fryer.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.
36-17-5
Basic - Food stored on floor. 5 gallons of cooking oil stored on floor in dry-storage room. 5 gallon container of duck sauce stored on floor in dr-storage room. **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with debris on reach-in cooler doors on cooks line. **Repeat Violation**
23-03-4
Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in coolers on cooks line shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. Walk-in cooler items not covered a. Cooked crab legs b. Soy sauce c. Raw beef d. Cut carrots e. Raw shrimp f. Cooked shrimp g. Vegetables Dry-storage room items not covered a. Open bag of flour b. Open bag of msg
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container stored in three-compartment sink not thawing under running cold water or refrigeration. Operator placed item under running cold water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder on shelf above reach-in coolers on cooks line not labeled.
02D-01-5
16
Oct 17, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over duck sauce in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On garlic in oil. Garlic started at 11am. Time marked by manager. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken and pork both raw over ready to eat dumplings in reach in freezer, nothing packaged.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained,
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator paperwork. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Torn gaskets
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Chicken next to hand washing sink. Chicken was moved. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Oil, sauce,
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle.
02D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. 3 cooks.
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
08B-49-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and walk in cooler.
23-24-4
29
Mar 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2023-03-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. 2x4 boards holding up pipes under 3 compartment sink - From follow-up inspection 2023-03-03: **Time Extended**
29-08-4
86
Jan 24, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Aug 9, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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 barely plastic wrapped raw beef and chicken commingling in kitchen reach in freezer - From follow-up inspection 2022-08-09: **Time Extended**
08A-17-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops in flour, sugar, and rice bins - From follow-up inspection 2022-08-09: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall dry storage closet in rear of kitchen - From follow-up inspection 2022-08-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on salamander on cooks line - From follow-up inspection 2022-08-09: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink heavily soiled - From follow-up inspection 2022-08-09: **Time Extended**
23-03-4
70
Frequently Asked Questions
When was Top China last inspected?
The most recent health inspection at Top China on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Top China?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Top China.
How does Top China compare to other restaurants in St. Petersburg?
Top China most recently scored 43 out of 100, which is lower than the St. Petersburg average of 77.
Has Top China's inspection record improved over time?
Yes. Recent inspections at Top China have averaged around 12 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Top China means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Top China inspected?
Based on the inspection history on file, Top China is inspected around two times per year on average.
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