Chanko
Last inspected: May 6, 2026
82
Score
Chanko has been inspected nine times since 2022. On May 6, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up six times.
Among Tampa restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
May 6, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk sugar at time of inspection.
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles on cooks line at time of inspection.
02D-01-5
82
Oct 23, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cooks line are grooved at time of inspection.
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles store on shelf in kitchen at time of inspection. Operator had employees label oil during inspection. **Corrected On-Site**
02D-01-5
90
Apr 23, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection.
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk flour at time of inspection. Operator removed scoop to be washed during inspection. **Corrected On-Site**
10-01-5
86
Jan 10, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and gaskets on reach-in-coolers in front kitchen area used for storage. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
33-16-4
70
Dec 5, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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
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. **Repeat Violation** **Warning**
11-26-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
Basic - Working containers of food removed from original container not identified by common name. White container with blue lid near walk-in-cooler **Corrected On-Site** **Warning**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and gaskets on reach-in-coolers in front kitchen area used for storage. **Warning**
23-03-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
61
Mar 15, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Dec 7, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelled eggs on cooksline at 52 F. Placing down in cooler and emailed time as a public health control form **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.
11-27-4
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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
64
Mar 23, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed unlabeled bottle with toxic chemicals stored on top of reach-in-freezer. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 89 F. Operator placing in ice to cool down.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooksline blocked by large floor Oscillating Fan.
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Hole in or other damage to wall. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and reach-in-cooler gaskets **Repeat Violation**
23-03-4
58
Dec 9, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touching washed cut leafy greens with barehand.
09-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Person In Charge Certified Food Manager expired David Stringer.
53A-03-7
Intermediate - Food-contact surface soiled stained cutting board with food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Prep area reach-in-cooler
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Operators prepping and cooking food without wearing a hair restraints.
13-03-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen area
36-73-4
Basic - Food storage container blue lid cracked or broken.in dry storage room
14-38-4
Basic - Hole in or other damage to wall. Near dish machine **Repeat Violation**
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with dust and grease.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
45
Frequently Asked Questions
When was Chanko last inspected?
The most recent health inspection at Chanko on file is from May 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Chanko?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Chanko.
How does Chanko compare to other restaurants in Tampa?
Chanko most recently scored 82 out of 100, which is about the same as the Tampa average of 79.
Has Chanko's inspection record improved over time?
Yes. Recent inspections at Chanko have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Chanko means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chanko inspected?
Based on the inspection history on file, Chanko is inspected around three times per year on average.
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