Kiwa Asian Kitchen
Last inspected: Mar 10, 2026
61
Score
Inspectors have visited Kiwa Asian Kitchen eight times, with records going back to 2022. The latest inspection on file is from Mar 10, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged two times.
Kiwa Asian Kitchen's latest score of 61 falls below the Tampa average of 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter and half and half in walk in cooler. Operator changed eggs to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing at 0ppm chlorine. Operator replaced sanitizer. Tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over canned soda. Owner moved eggs to bottom shelf during inspection. **Corrected On-Site**
08A-11-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrub pad in kitchen hand wash sink at time of inspection. Owner removed during inspection. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Observed food stored on floor of walk in cooler. Owner moved food to shelf during inspection. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl in bulk panko bread crumbs at time of inspection. Owner removed during inspection. **Corrected On-Site**
14-01-5
70
Jul 29, 2024
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 3, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
61
Dec 27, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
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
Personal Cleanliness
FL-40
67
Feb 1, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 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. Emailed to operator **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in handsink on cooks line and mop head in handsink by ice machine **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice machine **Repeat Violation**
31B-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.email form to operator
11-26-1
Basic - Food stored on floor. Soy sauce and fryer oil on floor by dry storage, pork in tub in walk-in cooler (COS) **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dirty apron and purse on food shelf
40-06-5
Basic - Old food stuck to clean dishware/utensils. Sent to dish room **Corrected On-Site**
16-48-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning for pork **Corrected On-Site**
02D-01-5
50
Oct 11, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
35
Jul 27, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Got ice from ice machine bin without washing hands . **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 56 shrimp 52 tofu 63. Management placed food in ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer and scrubbies in handsink on cooks line. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink by ice machine , no hot or cold water **Warning**
27-16-4
Basic - Single-service articles improperly stored. Case of cups on floor by storage area **Corrected On-Site** **Warning**
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Cup in rice **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. **Repeat Violation** **Warning**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet , dish / prep guy **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
41
Frequently Asked Questions
When was Kiwa Asian Kitchen last inspected?
The most recent health inspection at Kiwa Asian Kitchen on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Kiwa Asian Kitchen?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Kiwa Asian Kitchen.
How does Kiwa Asian Kitchen compare to other restaurants in Tampa?
Kiwa Asian Kitchen most recently scored 61 out of 100, which is lower than the Tampa average of 79.
Has Kiwa Asian Kitchen's inspection record improved over time?
Yes. Recent inspections at Kiwa Asian Kitchen have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kiwa Asian Kitchen 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 Kiwa Asian Kitchen inspected?
Based on the inspection history on file, Kiwa Asian Kitchen is inspected around two times per year on average.
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