Far East Restaurant
Last inspected: Oct 2, 2025
47
Score
The health department has logged 12 inspections at Far East Restaurant, the earliest from 2023. The most recent report on file is from Oct 2, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 17 violations to closer to 15 violations per visit over the last few inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited six times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
0
Critical latest
1
Major latest
13
Minor latest
Inspection History
Oct 2, 2025
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves in walk in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep table in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Bulk duck sauce on floor in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
36-27-5
47
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Cooked shrimp 44 F, cooked chicken 44 F, cooked pork 45 F, raw shrimp 44 F, raw beef 45 F, raw chicken 45 F in prep cooler, discussed with operator placing on ice. Operator states it is not the same food from yesterday. **Admin Complaint** - From follow-up inspection 2025-10-01: Cold holding: raw shrimp 48 F, raw chicken 37 F, cooked chicken 50 F, cooked pork 52 F, cooked shrimp 50 F, Per operator items were taken from walk in cooler and placed in reach in cooler on cooks line at 11 am. Ambient air temperature of reach in cooler is 48 F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves in walk in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep table in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Bulk duck sauce on floor in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
36-27-5
41
Sep 25, 2025
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Cooked shrimp 44 F, cooked chicken 44 F, cooked pork 45 F, raw shrimp 44 F, raw beef 45 F, raw chicken 45 F in prep cooler, discussed with operator placing on ice. Operator states it is not the same food from yesterday. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves in walk in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep table in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Bulk duck sauce on floor in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-27-5
41
Sep 24, 2025
Routine - Food
6 critical violations. 3 major violations. 16 minor violations.
View 25 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. Employee touched cooked pasta noodles with bare hand. **Repeat Violation** **Warning**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee beverage container in food. Employee opened Red Bull in cut carrots in reach in cooler. **Warning**
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over duck sauce and cut onions in walk in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish in walk in freezer. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken rolls and chicken wings made at 1 pm. Operator labeled at time of inspection. **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen. **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
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. **Repeat Violation** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice. **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves in walk in freezer. **Warning**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Under prep table in kitchen. **Repeat Violation** **Warning**
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container in food. Employee opened Red Bull in cut carrots in reach in cooler. **Warning**
12B-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw meat and multiple items stored with meat for establishment. **Repeat Violation** **Warning**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler. **Warning**
36-73-4
Basic - Food stored on floor. Bulk duck sauce on floor in kitchen. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen. **Warning**
10-17-4
Basic - Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink. **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen. **Warning**
22-16-4
Basic - Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler. **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing at room temperature on prep table in kitchen. **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment. **Warning**
36-27-5
14
Feb 12, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler . **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 73 F, cooked pasta 71 F, bean sprouts 78 F, Per operator items have been out for 1 hour. Operator put in walk in cooler at time of inspection. **Warning** - From follow-up inspection 2025-02-12: Cold holding: bean sprouts 78 F, cooked pasta 47 F, Operator put in walk in cooler at time of inspection. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep table. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and multiple items over sauce in walk in cooler . **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dry at area. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Bulk oil on floor in dry storage area. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. Raw chicken and multiple items in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
08B-12-5
41
Feb 11, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 73 F, cooked pasta 71 F, bean sprouts 78 F, Per operator items have been out for 1 hour. Operator put in walk in cooler at time of inspection. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken wings 88 F, chicken 78 F, **Warning**
03B-01-6
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. Employee cutting broccoli without gloves. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler . **Repeat Violation** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning**
22-02-4
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. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice. **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Under prep table. **Repeat Violation** **Warning**
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and multiple items over sauce in walk in cooler . **Repeat Violation** **Warning**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dry at area. **Warning**
36-73-4
Basic - Food stored on floor. Bulk oil on floor in dry storage area. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler. **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. Raw chicken and multiple items in walk in cooler. **Repeat Violation** **Warning**
08B-12-5
30
Jul 22, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
19
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per operator eggrolls and and chicken were put out at 11:30 am.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen . **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler . **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk flour.
14-01-5
Basic - Food stored on floor. Bulk oil on the floor. **Repeat Violation**
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Cooked pork and shrimp in walk in cooler **Repeat Violation**
08B-12-5
50
Nov 7, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in walk in cooler. Operator relocated at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: eggrolls 56 F,
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures.
08B-05-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on biscuits for establishment in reach in cooler.
08B-49-4
Basic - Food stored on floor. Duck sauce on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
22-16-4
Basic - Stored food not covered. Cooked chicken and multiple item in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen.
21-12-4
29
Jun 21, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
30
Jun 20, 2023
Routine - Food
6 critical violations. 8 major violations. 12 minor violations.
View 26 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can water chestnuts, hoisin sauce, soy sauce **Warning**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked raw shell eggs to handling single service items. Discussed proper hand washing with employee **Warning**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on raw beef in walk in cooler, 1 in kitchen by prep table with open food **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw beef contamination with live fly **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 49F, cut bok Choy 73-75F, egg roll 51F Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 58F **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation** **Warning**
22-02-4
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. **Warning**
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. Cooked meats, egg rolls **Warning**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies **Warning**
53B-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs chlorine **Warning**
16-37-1
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in three compartment sink. Educated employee on proper hand was sink **Warning**
12A-03-4
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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler that is not able to maintain Time/temperature control for safety food at 41F or below. Canned baby corn 64F (cooling 11am temped at 12:05pm retemped at 1:08pm 62F). Discussed moving to a different cooler **Warning**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked shrimp in walk in cooler **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles over three compartment sink. **Warning**
36-32-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of water chestnuts, soy sauce, hoisin sauce **Warning**
08B-20-4
Basic - Food stored on floor. Duck sauce and seasoning mix- brought off floor **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop 124F **Warning**
10-07-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, walk in cooler shelving **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open during operation **Warning**
35B-05-4
Basic - Reuse of single-service or single-use articles. Plastic jug cut in half used as scoop **Warning**
25-32-4
Basic - Stored food not covered. Rice in black bins in dry storage area- covered Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and peppers over sauces in walk in cooler **Corrective Action Taken** **Warning**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Hood system **Warning**
36-50-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler and cook line Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dry storage area **Warning**
36-73-4
10
Jan 9, 2023
Routine - Food
1 major violation. 4 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
64
Frequently Asked Questions
When was Far East Restaurant last inspected?
The most recent health inspection at Far East Restaurant on file is from Oct 2, 2025. The public record contains 12 inspections in total.
What is the most common violation at Far East Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Far East Restaurant.
How does Far East Restaurant compare to other restaurants in Tampa?
Far East Restaurant most recently scored 47 out of 100, which is lower than the Tampa average of 79.
Has Far East Restaurant's inspection record improved over time?
Yes. Recent inspections at Far East Restaurant have averaged around 15 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Far East Restaurant 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 Far East Restaurant inspected?
Based on the inspection history on file, Far East Restaurant is inspected around four times per year on average.
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