How many inspections has Dong a Oriental Market in St. Petersburg had?

Dong a 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 Dong a Oriental Market in St. Petersburg find?

Dong a Oriental Market in St. Petersburg was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).

Has Dong a Oriental Market in St. Petersburg had any stop-sale or stop-use orders?

Yes, Dong a Oriental Market in St. Petersburg has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.

Dong a Oriental Market in St. Petersburg

Name: Dong a Oriental Market in St. Petersburg Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 31, 2026

2600 30th Ave N, St. Petersburg, FL 33713

Pinellas County · Grocery Store < 15,000 sq ft · FDACS
Owner: Dong a Oriental Market INC
FDACS Estab #: 257682

Overview

Dong A Oriental Market in St. Petersburg has 5 inspections on record between September 2023 and March 2026. A stop-use order issued May 21, 2025 required removal of equipment and/or product from service after a special process approval violation under Florida Food Law. The facility's most significant inspection occurred May 21, 2025, when 19 violations were cited, including four high-priority findings: spring rolls held at 90°F (minimum required 135°F) were voluntarily discarded; pine-sol cleaning solution stored directly over bags of sugar was relocated; Windex stored directly above produce on shelf was relocated; and a food employee failed to wash hands before donning gloves and handling food — the employee was retrained and complied on site. A priority foundation violation documented that the establishment could not provide verifiable evidence that employees were informed of illness reporting requirements. A June 10, 2025 focused inspection cited two violations: boiled salted duck eggs measured at 75°F in the retail area were voluntarily discarded by management, and multiple entrées lacked proper time labeling indicating the 4-hour time/temperature control limit — all items were properly labeled during the inspection. Recent inspections on January 12, 2026 (consumer complaint response) and March 31, 2026 (sample collection) found no violations.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

21Violations

1Stop-Sale Orders

Last inspected FDACS: March 31, 2026

Dong a 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.

2026 — 2 inspections

Mar 31, 2026 — Focused Inspection· Focused Inspection

Inspector: RICHARD BRASHER, ENVIRONMENTAL SPECIALIST III

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

Jan 12, 2026 — Focused Inspection· Focused Inspection

Inspector: NICHOLAS SAWYER

Comments: Request# 5148006, consumer complaint. Addressed the issues with the person in charge.

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Jun 10, 2025 — Focused Inspection· 2 violations· Focused Inspection

Inspector: JEANINE WHITE, SANITATION AND SAFETY SPECIALIST

Comments: Violations Observed and Cited-Visit conducted per request # 5133723

Risk-Based Violations

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail area: Boiled salted duck eggs measuring a ambient temperature of 75 degrees F . COS: Person in charge stated eggs were placed out earlier in the week. Person in charge voluntarily discarded items. x

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: Multiple Entrees not properly marked or identified to indicate the time is 4 hours past the point in time when food is removed from temperature control. COS: Person in charge stated items were placed out 1 hour prior. All items were properly labeled. o

May 21, 2025 — Met Sanitation Inspection Requirements· 19 violations· 1 stop-sale order· Met Requirements

Inspector: JEANINE WHITE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Front counter: Internal temperature of spring rolls measuring 90 degrees F. COS: Person in charge voluntarily discarded item. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Establishment could not supply verifiable documentation that employees are informed of reporting requirements.

2-102.11(C)(2)-(3) 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 respond to questions pertaining to illnesses spread through food.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

There are no written procedures that involve the discharge of vomit or diarrhea. Information was provided to the owner.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Back room: Bottle of pine-sol stored directly over bags of sugar. COS: Pine sol was relocated to bottom shelf. x

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: Bottle of windex stored directly above produce on shelf. COS: Windex was relocated. x Y o

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PPRepeat

Deli Department area: Food employee left work station, and returned to work station without washing hands before donning gloves to begin food service. COS: Discussed proper hand washing with the employee. Employee washed hands properly. Print Date: 5/21/2025 Page 1 of 4 Repeat COS o Y o o 8 Pf Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf Observation: Unisex restroom: Hand drying provisions not available at sink. COS: Paper towels were supplied.

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

Kitchen area: Hand wash sign not posted at sink. COS: Sign was posted.

Good Retail Practice Violations

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Retail area: Multiple flying insects through out food entity.

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Ware wash area: Clean equipment not stored inverted or in a self draining position on drying rack in ware wash area.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Ware wash area: Ware wash sink not properly sealed to back wall.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Ware wash area: No sanitizing test kit available upon request: COS: Sanitizing test kit obtained before end of visit.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen: Black mold like residue on door gasket.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area: Dumpster lid left open at time of visit.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Various unused equipment stored in prep area restricting access for cleaning.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Retail area: Mop not hung to dry after use.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Retail area: Build up of dust and debris on floors and ceiling.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail area: Multiple cracked floor tiles through area. Kitchen: Multiple cracked floor tiles throughout area.

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Food prep area: Employee drink stored directly on prep table. COS: Drink was relocated.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing method.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment AND/OR product was removed from service or sale.

2023 — 1 inspection

Sep 2, 2023 — Focused Inspection· Focused Inspection

Inspector: STEFANIA

Comments: Emergency Response Assessment – Hurricane Idalia.

No violations or enforcement actions recorded for this inspection.

Dong a Oriental Market in St. Petersburg: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Dong a Oriental Market in St. Petersburg
Date	Order Type	Product	Brand/Lot	Reason
May 21, 2025	STOP USE ORDER	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Safe Food and Water: Special process approval obtained for processing m…

Dong a Oriental Market in St. Petersburg: Frequently Asked Questions

When was Dong a Oriental Market in St. Petersburg last inspected?: Dong a Oriental Market in St. Petersburg was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 31, 2026. Inspection type: Focused Inspection.
How many inspections has Dong a Oriental Market in St. Petersburg had?: Dong a 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 Dong a Oriental Market in St. Petersburg find?: Dong a Oriental Market in St. Petersburg was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).
Has Dong a Oriental Market in St. Petersburg had any stop-sale or stop-use orders?: Yes, Dong a Oriental Market in St. Petersburg has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS.
What are the most common violations at Dong a Oriental Market in St. Petersburg?: The most frequently cited FDACS violations at Dong a Oriental Market in St. Petersburg are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-102.11(C)(2)-(3): 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; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.