Bunso Eats
Last inspected: Dec 11, 2025
61
Score
Public records show seven inspections at Bunso Eats stretching back to 2022. The most recent visit was on Dec 11, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
“Employee personal food not properly identified and segregated” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 79, which Bunso Eats' 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
7
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning** - From follow-up inspection 2025-12-11: Call back not due until 2/9/26. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning** - From follow-up inspection 2025-12-11: Call back not due until 2/9/26. **Time Extended**
03G-43-2
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Two Reach in freezers added to water heater room, one Reach in cooler added to kitchen area. No updated plans submitted. **Warning** - From follow-up inspection 2025-12-11: Call back not due until 2/9/26. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning** - From follow-up inspection 2025-12-11: Call back not due until 2/9/26. **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning** - From follow-up inspection 2025-12-11: Call back not due until 2/9/26. **Time Extended**
03G-53-1
61
Dec 10, 2025
Routine - Food
2 critical violations. 9 major violations. 5 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen beef stored over cooked pork belly in Reach in freezer, located in water heater room. Operator relocated raw beef to an approved location during time of inspection. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked beef stored inside reduced oxygen packaging without a HACCP Plan or a Process Waiver. 60 oz of vacuum sealed cooked beef. **Warning**
01B-13-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Two Reach in freezers added to water heater room, one Reach in cooler added to kitchen area. No updated plans submitted. **Warning**
51-16-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning**
03G-50-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water heater broken, no hot water to entire establishment including hand washing sinks. **Warning**
27-16-4
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Water heater broken, no hot water to entire establishment including mop sink. **Warning**
27-25-4
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. **Warning**
11-07-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning**
03G-43-2
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front service counter used to store a potted plant. Operator removed plant during time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water heater broken, no hot water to entire establishment including three compartment sink. **Warning**
27-24-5
Intermediate - No hot running water at three-compartment sink. Water heater broken, no hot water to entire establishment including three compartment sink. **Warning**
27-06-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning**
03G-54-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures. **Warning**
03G-53-1
Basic - No hot running water at mop sink. Water heater broken, no hot water to entire establishment including mop sink. **Warning**
27-10-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food inside kitchen Reach in cooler not identified or segregated. Operator identified and segregated all personal foods during time of inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
23
May 1, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to faucet on front line three compartment sink without a vacuum breaker. Hose submerged in a large pot of water. Operator removed hose from pot of water during time of inspection.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of small chest freezer soiled with black mold-like substance, adjacent to prep room Employee handwash sink.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in restroom.
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front line cook and microwave next to dry storage rack soiled.
22-08-4
67
Jan 18, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cake with cooked eggs at 74 f. Cooked at 9:30 am took temperature of product at 12:12 pm
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cake with cooked eggs at 74 f. Cooked at 9:30 am took temperatures at 12:12 pm **Repeat Violation**
03D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 78 f by rice maker
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Vegetables over ready to eat noodles. Reach in cooler.
08B-17-4
67
Oct 20, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under the prep table on its back. 1 live roach on wall in back kitchen. 1 live roach under three compartment sink. 1 live roach on roach trap. 1 live roach infer dry dish shelf 2 live roaches on wall behind dry dish storage. **Warning** - From follow-up inspection 2023-10-20: 1 live roach roach on wall under three compartment sink. Employee removed killed and sanitized. **Time Extended** **Corrected On-Site**
35A-05-4
86
Mar 30, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 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. Provided by email
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans of beef and chicken covered with tin paper.
03D-15-4
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. Provided by email
11-26-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by mop sink. Operator removed **Corrected On-Site** **Repeat Violation**
08B-49-4
67
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Frequently Asked Questions
When was Bunso Eats last inspected?
The most recent health inspection at Bunso Eats on file is from Dec 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Bunso Eats?
Across the inspection record, “employee personal food not properly identified and segregated” has been cited two times, more than any other issue at Bunso Eats.
How does Bunso Eats compare to other restaurants in Tampa?
Bunso Eats most recently scored 61 out of 100, which is lower than the Tampa average of 79.
Has Bunso Eats' inspection record improved over time?
No. Recent inspections at Bunso Eats have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bunso Eats 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 Bunso Eats inspected?
Based on the inspection history on file, Bunso Eats is inspected around two times per year on average.
Nearby Restaurants