Asian Kitchen
Last inspected: Feb 25, 2026
39
Score
Asian Kitchen appears in inspection records seven times, starting in 2022. The most recent visit was on Feb 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “working containers of food removed”, which has been cited four times.
The city-wide average sits at 74, which Asian Kitchen's 39 doesn't quite reach. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat dumplings in reach in freezer by three compartment sink. Operator moved pork. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2 1 26
50-17-3
High Priority - Presence of insects, rodents, or other pests. 4 live spiders by back exit Empty mud wasp nest by back exit. Operator removed pests and cleaned and sanitized area. **Corrected On-Site**
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled with debris, cutting board soiled.
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
22-08-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead wasp trapped behind ceiling lights
35A-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food above food for customers in walk in cooler. Operator moved personal food items bellow food meant for customers. **Corrected On-Site**
08B-49-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining storage shelves by cook line. Container of oil stored on it as well as other utensils.
14-05-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottle of oil on cook line. Containers of sauce unlabeled on cook line.
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
14-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges over ready to eat sliced carrots and onions. Operator moved oranges. **Corrected On-Site**
08B-17-4
Basic - Screen in door torn/in poor repair - vermin present. Screen door torn on back door. Spiders present in establishment
35B-09-4
39
Apr 9, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Containing cleaner agent. Discussed with manager. Operator added label to bottles. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut cabbage sitting on counter. Cut this morning. Discussed cooling procedures with operator.
03D-15-4
Basic - Dead roaches on premises. 1 dead roach sitting on box of oil. Operator discarded and sanitized. **Corrected On-Site**
35A-03-4
78
Aug 12, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over produce. No contamination observed. Operator moved the chicken to be below produce **Corrected On-Site**
08A-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverage enrages on wire rack contains food and 1 employee beverage on the counter near Togo packaging operator moved beverages **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse located behind front counter on to of disposable condiment cups. Discussed the need to have an area where personal belongings are kept
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Around mop sink
36-01-4
Basic - Reuse of single-service or single-use articles. Pork ribs stored on egg crates. Discussed the importance of of not reusing eggs cartons. Operator removed the pork from the egg crest to reheat. **Corrective Action Taken**
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cook line containing food removed from its original container not labeled with common name. Discussed the importance of of labeling all food once it is removed from its original container. **Repeat Violation**
02D-01-5
67
Mar 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water stored on counter 69F. Operator placed rice noodles in walk in cooler. **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water can not be turned on because of the faucet handle is stripped.
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Staff has stacked food containers before thy are dry.
24-08-4
Basic - Plumbing system in disrepair. Faucets in disrepair on 2 hand wash sinks one appears to be stripped apse hot water can not be turned on and the second has faucet handles that are very hard to turn.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cook line containing food removed from its original container not labeled with common name. **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water stored on clean prep table. Operator removed water from prep table. **Repeat Violation**
12B-07-4
64
Sep 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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.
02C-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cook line containing food removed from its original container not dated with common name
02D-01-5
82
Feb 22, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Clean up hand out provided through e mail and explained to operator.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by box of fryer oil. Operator removed fryer oil
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Proper DBPR forms provided via email
11-26-1
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- cooked pasta, dumplings cooked pork. Operator was able to determine the prep date and dated accordingly.
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Lye stored under shelf in dry storage. Operator removed lye from premises
41-04-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not turned on at 2 hand wash sinks. Operator turned on hot water during inspection **Corrected On-Site**
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room in rear of kitchen is not equipped with a self closing door. Discussed the need to have a self closing door on all restrooms
32-04-4
Basic - Floor soiled/has accumulation of debris. Under and behind equipment in cook area, prep area and storage area
36-73-4
Basic - Food stored on floor. Bucket of sauce stored on the floor in kitchen, fryer oil stored on the floor in kitchen. Operator moved sauce and oil to be 6" off the floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on counters. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses.
21-12-4
39
Aug 26, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (82F - held on counter) operator placed cooked chicken in reach in cooler. Chicken was out of temperature approximately 2 hours **Corrective Action Taken**
03A-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Discussed proper hand washing procedures with operator.
12A-17-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Operator dried hands on shorts. Discussed the need to dry hands with paper towels
12A-18-4
High Priority - Container of medicine improperly stored. Prescription medicine stored with food. Operator remove prescription medicine. **Corrected On-Site**
41-07-4
Basic - Food stored on floor. Fryer oil stored on the floor near 3 compartment sink. Discussed with operator the need to keep foods a minimum of 6 inches off the floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dry ingredient bins including corn starch bin
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in walk in cooler stored with restaurants food **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on the counter 30F Cooked pork thawing on the counter 32F Discussed proper thawing methods with operator. Operator placed chicken and pork in cooler to continue thawing **Corrective Action Taken**
06-01-5
45
Frequently Asked Questions
When was Asian Kitchen last inspected?
The most recent health inspection at Asian Kitchen on file is from Feb 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Asian Kitchen?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at Asian Kitchen.
How does Asian Kitchen compare to other restaurants in Palm Harbor?
Asian Kitchen most recently scored 39 out of 100, which is lower than the Palm Harbor average of 74.
Has Asian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Asian Kitchen have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Asian Kitchen 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 Asian Kitchen inspected?
Based on the inspection history on file, Asian Kitchen is inspected around two times per year on average.
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