Asian Cuisine
Last inspected: Feb 11, 2026
67
Score
Asian Cuisine appears in inspection records seven times, starting in 2023. On Feb 11, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
Looking across the full record, “stored food not covered” is the recurring theme, flagged four times.
Asian Cuisine's latest score of 67 falls below the Tampa average of 79. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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.
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. Cooked beef inside walk in cooler cooked and held longer then 24 hours has no date markings. **Repeat Violation**
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small white freezer on cooks line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
23-03-4
Basic - Stored food not covered. Raw Chicken inside reach in frezzer is stored uncovered. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-17-4
67
Jan 10, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink near 3 compartment sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Basic - Food stored on floor. Bulk oil on floor in kitchen.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
22-16-4
Basic - Stored food not covered. Cooked rice, chicken wings and multiple items in walk in cooler. **Repeat Violation**
08B-12-5
64
May 22, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg Rolls (62F - Cold Holding) FIRST TEMP 7:10 SECOND TEMP 7:20 58F Operator placed in freezer at time of inspection. **Corrective Action Taken**
03A-02-5
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. Provided operator with education packet containing clean up procedure.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Handsink used to store cooking utensils. Operator moved to approved location at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken not date marked.
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under equipment. Discussed with operator.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in front server area in disrepair. Ceiling tile missing. Ceiling covers missing in back room with mop sink. Hole in or other damage to wall. Hole in wall on makeline behind reach in cooler.
36-17-5
Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine soiled, above soda nozzles. Hood filters soiled on cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on make line interior soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in coooler on makeline.
29-49-6
Basic - Stored food not covered. Rice in walk in cooler not covered.
08B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in cooler. Discussed with operator.
08B-49-4
Basic - Equipment in poor repair. Dish machine not operational at time of inspection.
14-11-5
41
Mar 27, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Mar 21, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Presence of insects, rodents, or other pests. 2 ants on dry storage shelf in kitchen. Operator eliminated and cleaned at time of inspection. **Warning**
35A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken and multiple items in walk in cooler.
02C-01-5
High Priority - Roach activity present as evidenced by live roaches found. 1 roach on cooler in kitchen. 1 live roach on wall near three compartment sink. Operator eliminated and cleaned at time of inspection. **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning**
22-02-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and walk in cooler shelving. **Warning**
22-16-4
Basic - Stored food not covered. Raw chicken in reach in freezer. **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Warning**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice. **Repeat Violation** **Warning**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Hood filters soiled. **Warning**
36-51-4
Basic - Dead roaches on premises. 1 dead roach under three compartment sink. Operator eliminated and cleaned at time of inspection. **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee plate of food in reach in cooler on cooks line. Operator removed at time of inspection. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee tooth brush and toothpaste on shelf next to clean dishes. **Warning**
40-06-5
Basic - Food stored on floor. Bulk soy sauce on floor in kitchen.
08B-38-4
Basic - Floor not cleaned when the least amount of food is exposed. Throughout establishment. **Warning**
36-01-4
30
Jun 30, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauces in walk in cooler
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Bowl or other container with no handle used to dispense food. Bulk rice
14-01-5
Basic - Floor soiled/has accumulation of debris. Cook line Wall soiled with accumulated grease, food debris, and/or dust. Cook line, storage area
36-73-4
Basic - Hole in or other damage to wall. Cove molding separating from wall in storage area
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Not in use oven in dish area, reach in cooler gaskets cook line, walk in cooler shelving
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Handwash sink off cook line
29-19-4
Basic - Water draining onto floor surface. Floor drain slow draining. Water backing up onto floor from drain. Establishment cleaned and sanitized area. **Corrected On-Site**
29-03-4
58
Feb 2, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Asian Cuisine last inspected?
The most recent health inspection at Asian Cuisine on file is from Feb 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Asian Cuisine?
Across the inspection record, “stored food not covered” has been cited four times, more than any other issue at Asian Cuisine.
How does Asian Cuisine compare to other restaurants in Tampa?
Asian Cuisine most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Asian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Asian Cuisine have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Asian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Asian Cuisine inspected?
Based on the inspection history on file, Asian Cuisine is inspected around two times per year on average.
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