Kang's Garden
Last inspected: May 7, 2026
25
Score
Across the available record, Kang's Garden has nine inspections on file, the first dated 2022. Inspectors last stopped by on May 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 10 violations.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged eight times.
By comparison, the average Tampa facility scores 79, putting Kang's Garden on the weaker side. This restaurant has more on its record than most do.
9
Inspections
7
Critical latest
2
Major latest
3
Minor latest
Inspection History
May 7, 2026
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee soda can inside a hotel pan with cook broccoli inside directly touching the broccoli. Employee discarded broccoli and soda can **Corrected On-Site**
01B-13-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 79F stored on shelf of reach in cooler.
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above soy sauce buckets walk in cooler
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Togo Menus layered in a wax box holding egg rolls reach in cooler by register.
14-15-4
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. Touching rice with bare hand putting it into a pan.
09-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rub shirt on face than began food preparation. No hand washing
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. White Togo carry out back stored with cook pork reach in cooler by register area employee removed from bag **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks. **Corrected On-Site**
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
12A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside a hotel pan with broccoli inside. Employee discarded **Corrective Action Taken**
12B-13-4
Basic - Stored food not covered. Buckets of sauce in walk in cooler not covered
08B-12-5
25
Feb 12, 2026
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of ready to eat foods walk in cooler..
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and carried in a bag than went and. Began food preparation
12A-16-4
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 touching rice with bare hand placing into bowl. Discussed with manager employee placed on gloves
09-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls inside cardboard box reach in cooler cooks line employee removed egg rolls from box into hotel pan **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over produce reach in cooler make top table cooks line employee removed to proper storage **Corrected On-Site**
08A-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored inside hand washing sink by mop sink.
31A-11-4
Intermediate - No soap provided at handwash sink. Hand washing sink by mop sink.
31B-03-4
Basic - Food stored on floor. Soy sauce buckets on floor by hand washing sink. Bagged onions on floor in white container by walk In cooler.
08B-38-4
37
Apr 17, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Advil stored on shelf above bags of rice on storage shelf adjacent to back door. Employee removed. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauce in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Location only has 101 Regular bleach that is used to washing laundry. Operator purchased approved sanitizer from store. **Corrected On-Site**
22-48-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and pork not date marked in walk-in cooler.
02C-02-5
Basic - Cardboard used to line food-contact shelves. Card board used to line reachin freezer located across from 3-compartment sink.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep counter on cookline. Employee moved to front registers. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. 2 cases of oil and a container of sauce stored on floor on cookline. Employee placed on shelf. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up inside 2-door Hoshizaki freezer adjacent to 3-compartment sink.
14-69-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket at mop sink. Employee inverted. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline. Employee placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor adjacent to front registers. Employee placed on shelf. **Corrected On-Site**
21-38-4
41
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over multiple sauce buckets in walk-in cooler. Raw beef stored behind shredded roast pork in reach-in cooler. Operator rearranged items to prevent cross contamination. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
08A-05-6
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. Roasted pork, cooked chicken and various cooked food in walk-in cooler. **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. A plastic container with no handle used as rice scoop in rice bin. **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler door gaskets and sweeper torn. **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease. Under cooking range and oven at cook line. **Warning** - From follow-up inspection 2024-09-20: **Time Extended**
36-73-4
67
Sep 17, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over multiple sauce buckets in walk-in cooler. Raw beef stored behind shredded roast pork in reach-in cooler. Operator rearranged items to prevent cross contamination. **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler - Cold Holding: diced roast pork 44 F, cooked sliced chicken 45 F, raw shrimp 45 F, raw chicken 45 F. Operator states that walk-in cooler opens frequently during food prepping, and contacted refrigerator repair company at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee states that he washed hands in bathroom. Discussed with operator and educated employee at time of inspection. **Warning**
12A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Large container stored in front of the handwash sink at kitchen. Operator relocated container. A plastic container stored in handwash sink at front service area. Removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. At kitchen. **Warning**
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. Roasted pork, cooked chicken and various cooked food in walk-in cooler. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Food stored on floor. Fry oils stored on floor in kitchen. **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of grease. Under cooking range and oven at cook line. **Warning**
36-73-4
Basic - Equipment in poor repair. Walk-in cooler door gaskets and sweeper torn. **Warning**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. A plastic container with no handle used as rice scoop in rice bin. **Warning**
14-01-5
Basic - Single-service articles improperly stored. Multiple cases of take out food containers stored on floor in kitchen. **Warning**
25-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened soda stored in reach-in cooler at cook line. Removed. **Corrected On-Site** **Warning**
12B-13-4
32
Jan 30, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked noodle, cooked chicken and various food items in walk-in cooler. **Repeat Violation**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shrimp stored over sauces in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw chicken stored over whole celeries in walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed entered kitchen from restroom, then engaged to work with food on cook line. Discussed proper handwash procedures with operator.
12A-11-4
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. **Repeat Violation**
11-27-4
Intermediate - No soap provided at handwash sink. Handwash sink on cook line. Provided. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over food to be served to the public in walk-in cooler. **Repeat Violation**
08B-49-4
47
Jul 19, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over multiple ready to eat sauces in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed produce in walk-in cooler. Operator moved shrimp to proper storage location. 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 ground pork stored over cooked chicken in reach-in freezer.
08A-05-6
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 - Handwash sink used for purposes other than handwashing. A Ladle, a bottle of soap and a container stored in handwash sink at kitchen. Operator removed items. **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, cooked noodle and various cooked/prepped food items in walk-in cooler.
02C-02-5
Basic - Floor tiles missing and/or in disrepair. Observed a large hole on floor under three compartment sink. Operator stated that digging was required to repair water pipe, and floor will be required by next week.
36-17-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. In sugar and flour bins. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - Food stored on floor. Cooking oil stored on floor at cook line. Removed. **Corrected On-Site**
08B-38-4
43
Jan 5, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
58
Sep 7, 2022
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp stored over sauces in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-07: **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, cooked egg rolls and Various cooked items in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Food storage shelves in and outside walk-in cooler. **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler. **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
36-37-5
58
Frequently Asked Questions
When was Kang's Garden last inspected?
The most recent health inspection at Kang's Garden on file is from May 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Kang's Garden?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited eight times, more than any other issue at Kang's Garden.
How does Kang's Garden compare to other restaurants in Tampa?
Kang's Garden most recently scored 25 out of 100, which is lower than the Tampa average of 79.
Has Kang's Garden's inspection record improved over time?
No. Recent inspections at Kang's Garden have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Kang's Garden 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 Kang's Garden inspected?
Based on the inspection history on file, Kang's Garden is inspected around two times per year on average.
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