Cho- Lon Oriental Market in St. Petersburg
5944 34th St N Ste 17, St. Petersburg, FL 33714
Cho- Lon Oriental Market in St. Petersburg, FL has 5 FDACS food safety inspections on record with 35 violations.
Last inspected FDACS: October 28, 2024
Cho- Lon Oriental Market in St. Petersburg: FDACS Inspection History (5)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Visit conducted as a follow up to Hurricane Milton
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit performed to follow-up on Hurricane Debby.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Emergency Response Assessment – Hurricane Idalia
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: Employee Health Guidelines and reporting agreement provided.
Department Manual Dishwashing Procedures handout provided.
Mop sink is installed outside at the back of premises.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Retail area: Raw pork sausages stored directly above ready-to-eat drink products in reach-in cooler
next to front register. COS: Owner moved drinks to another location.
x
Print Date: 6/28/2022
Page 1 of 3
18
P
Citation Description: Time/temperature control for safety food prepared from ingredients at ambient temperature
not cooled within 4 hours to 41°F or less. 3-501.14(B) P
Observation: Meat department retail area: Internal temperature of various store cut raw pork products in retail
reach-in display cooler measured above 41 degrees F (pork ribs 44-46 F, ground pork 44 F, pork heart 44 F). Per
owner, product temperature was never verified to have reached 41 F. COS: Manager voluntarily discarded 2
packages of ground pork, 3 packages of pork ribs, 3 packages pork feet, and 4 packages of pork hearts. Cooler able
to maintain ambient temperature of 41 F or below and internal temperature of ready-to-eat food on top shelf
measured below 41 F.
x
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Person in charge could not correctly answer all questions regarding main foodborne illnesses.
o
6-301.13
Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility
used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a
handwashing sink. 6-301.13
Meat department: Sign instructing employees to wash hands posted at middle compartment of three
compartment sink. COS: Owner removed signage.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all handwashing
sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
Meat department: No sign instructing employees to wash hands posted that handwash sink next to
three compartment sink. COS: Owner moved handwash sign to be posted at handwash sink.
x
Good Retail Practice Violations
4-302.12
Food temperature measuring device not provided or not readily accessible for use in ensuring
food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter
probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Establishment could not provide a thin stem probe thermometer. Metal stem probe thermometers
provided were thick stem.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Meat department: Knife stored wedged between wall and backsplash of three compartment sink.
o
4-904.11
Single-service or single-use articles handled, displayed or dispensed without protection from
contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so
that only the handles are touched by employees or consumers; or single-service or single-use articles that are
intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or
from an approved dispenser. 4-904.11
Retail area: Single-use utensils at front service counter not stored inverted so only handles are
touched.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from equipment
in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Meat department: Direct connection exists between three compartment sink drain and sewage
system.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail area: Water stained/damaged ceiling tiles throughout area.
o
— Re-Inspection Required· 26 violations· Re-Inspection Required
Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
The following Department handouts were provided: Cooling Foods, Manual Dishwashing Procedures
Employee Health Guidelines and reporting agreement provided.
Establishment is granted 30 days to install a mop sink. Failure to correct this issue will result in issuance of a Re-Inspection
Required.
Risk-Based Violations
2-101.11
No designated person in charge present at the establishment during all hours of operation.
2-101.11 PfPf
No designated person in charge present in absence of establishment owner.
o
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in charge.
2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was observed in regard to employee handwashing, cold holding, cooling,
and sanitization of equipment.
o
3-202.15
Food package not in good condition or does not protect the integrity of the contents so that the
food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf
Retail area: Vacuum seal of packaged sausages compromised, allowing air into package. COS: One
package of "Simply Food" pork sausages was voluntarily discarded.
x
3-304.11
Food in contact with surfaces of equipment or utensils that have not been cleaned and
sanitized, linens that have not been laundered, or articles that are not single-service or single-use. 3-304.11 PP
Meat department: Unpackaged raw pork held on cutting table in direct contact with un-sanitized wall.
COS: Product was moved, and portion in contact with unsanitary surface was removed and discarded.
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Retail area: Raw shell eggs and raw pork blood stored directly above ready-to-eat vegetables in
reach-in cooler near meat department. COS: Products were moved so raw animal foods were stored on lower shelf.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Meat department: Employee did not sanitize cutting knife after washing it and prior to placing it back
on table for use. COS: Inspector instructed on sanitization of utensils and watched employee wash, rinse, and
sanitize knife.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient temperature
not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Meat department retail area: Internal temperature of raw pork belly in retail reach-in display cooler
measured at 45 degrees F. Store cut raw meat products not cooled to 41 degrees F or below prior to being placed in
retail cooler. COS: All raw pork products removed from retail cooler and placed in walk-in cooler for rapid cooling.
x
2-102.11(C)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can
not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)
(2)-(3) and (17) PfPf
Person in charge could not correctly answer all questions regarding main foodborne illnesses.
o
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4 hours.
Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in
time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Retail area: Various temperature controlled for safety food products held at front register not labeled
with time that products were removed from temperature control. COS: Products were labeled with time thwey were
removed from temperature control.
x
Print Date: 6/15/2022
Page 2 of 6
22
Pf
Print Date: 6/15/2022
Page 3 of 6
Citation Description: Written procedures not prepared in advance, maintained onsite, or made available upon
request for the use of time without temperature control as the public health control for holding or displaying
time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) Pf
Observation: Retail area: Establishment could not provide written procedures for using time as a public health
control for shrimp spring rolls, cooked rice, sandwiches and other temperature controlled for safety products held at
room temperature at front counter.
o
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils,
and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
Meat department: Open employee drink sitting on prep table next to raw meat being cut. COS:
Employee drink was removed from area.
x
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic handwashing
facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink.
2-301.15 PfPf
Meat department: Observed employee begin to wash hands in three compartment sink. COS:
Inspector instructed employee to use adjacent handwash sink.
x
Print Date: 6/15/2022
Page 1 of 6
6
P
Citation Description: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at
least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together
for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P
Observation: Meat department: After being instructed to wash hands, employee turned on cold water at handwash
sink to begin washing hands. COS: Inspector intervened and instructed employee to wash hands with hot water and
soap.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or is
used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Meat department: Trash can stored directly in front of handwash sink, restricting access. COS: Trash
can was moved to another location.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all handwashing
sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
Meat department: No sign instructing employees to wash hands posted at handwash sink next to three
compartment sink.
o
6-301.13
Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility
used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a
handwashing sink. 6-301.13
Meat department: Hand soap and sign instructing employees to wash hands provided at center
compartment of three compartment sink.
o
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR
317, and 9 CFR 381. 3-201.11(C) PfPf
Retail area: Pre-packaged baked items not labeled with ingredients or name and location of
manufacturer. COS: Products were removed from retail sale.
o
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective methods
based on the type of food being cooled. 3-501.15(A) Pf
Retail area: Bean sprouts re-packaged in store held tightly packed in sealed bags while cooling,
slowing cooling process. Meat department: Numerous boxes of raw pork products held at room temperature while
products are being cut, and cut products wrapped and placed directly in retail display case.
o
4-302.12
Food temperature measuring device not provided or not readily accessible for use in ensuring
food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter
probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Establishment could not provide a thin stem probe. Metal stem probe thermometers provided were
thick stem.
o
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail area: Various products re-packaged in store not labeled with name and location of business or
list of ingredients. COS: All unlabeled products removed from retail sale to be properly labeled.
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Meat department: Boxes containing raw pork products stored directly on floor. COS: Boxes were
moved to walk-in cooler.
x
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Meat department: Employee working with exposed food not wearing effective hair restraint.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Meat department: Knife stored wedged between wall and backsplash of three compartment sink.
o
4-904.11
Single-service or single-use articles handled, displayed or dispensed without protection from
contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so
that only the handles are touched by employees or consumers; or single-service or single-use articles that are
intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or
from an approved dispenser. 4-904.11
Retail area: Single use utensils at front service counter not stored inverted so only handles are
touched.
o
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other
debris. 4-601.11(C)
Meat department: Residue build-up on doors and handles of meat display coolers.
o
5-203.13
Service sink or curbed cleaning facility equipped with a floor drain not provided or not
conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and
similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste.
5-203.13
No mop sink installed on premises. Establishment is granted 30 days to correct this issue.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from equipment
in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Meat department: Direct connection exists between three compartment sink drain and sewage
system.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Retail area: Water stained/damaged ceiling tiles throughout retail area.
o
Print Date: 6/15/2022
Page 4 of 6
Cho- Lon Oriental Market in St. Petersburg: Frequently Asked Questions
- When was Cho- Lon Oriental Market in St. Petersburg last inspected?
- Cho- Lon Oriental Market in St. Petersburg was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 28, 2024. Inspection type: Focused Inspection.
- How many inspections has Cho- Lon Oriental Market in St. Petersburg had?
- Cho- Lon Oriental Market in St. Petersburg has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Cho- Lon Oriental Market in St. Petersburg find?
- Cho- Lon Oriental Market in St. Petersburg was most recently inspected by FDACS on October 28, 2024 (Focused Inspection).
- Has Cho- Lon Oriental Market in St. Petersburg had any stop-sale or stop-use orders?
- No, Cho- Lon Oriental Market in St. Petersburg has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Cho- Lon Oriental Market in St. Petersburg?
- The most frequently cited FDACS violations at Cho- Lon Oriental Market in St. Petersburg are: 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 6-301.13: Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13.
- Does Cho- Lon Oriental Market in St. Petersburg have any repeat violations?
- Yes, Cho- Lon Oriental Market in St. Petersburg has had the following violations cited on multiple FDACS inspections: 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 6-301.13: Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Cho- Lon Oriental Market. How we collect and verify this data.