Luan Van Le
Last inspected: Nov 12, 2025
78
Score
Luan Van Le has been inspected six times since 2023. The most recent visit was on Nov 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged three times.
Compared to the broader Tampa restaurant scene, this is about average. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over prepared vegetables in reach in cooler. Operator moved eggs to bottom shelf at time of inspection.
08A-05-6
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
78
Feb 18, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
55
Aug 13, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
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. Observed operator cutting jalapeños peppers for toppings with barehands. Advisor operator proper ways to handle ready to eat foods. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of sprouts at room temperature 61 F. Operator placing ice on sprouts. **Corrective Action Taken** **Repeat Violation**
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 - Hot water was shut off at employee handwash sink in front kitchen area. **Corrected On-Site**
27-16-5
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.
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. Large containers of stock in reach-in-cooler not dated
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed chop sticks stored in container with water and sprouts and plastic spoons stored in water at 71 F near rice cooker **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area
21-12-4
33
Feb 16, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area **Repeat Violation**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath 3 compartment sink and faucet at 3 compartment sink continuously
29-11-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment **Repeat Violation**
36-73-4
55
Aug 8, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink. Front kitchen area
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front kitchen hand sink has a water filter on it.
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 food in reach-in-cooler
02C-02-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on prep table in back kitchen area
12B-12-5
Basic - Floor not cleaned when the least amount of food is exposed. Back kitchen area
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near noodle steamer.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
Basic - Dead roaches on premises. Dead roach on floor near stoves. Operator cleaned and sanitized area.
35A-03-4
47
Jan 26, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
67
Frequently Asked Questions
When was Luan Van Le last inspected?
The most recent health inspection at Luan Van Le on file is from Nov 12, 2025. The public record contains six inspections in total.
What is the most common violation at Luan Van Le?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Luan Van Le.
How does Luan Van Le compare to other restaurants in Tampa?
Luan Van Le most recently scored 78 out of 100, which is about the same as the Tampa average of 79.
Has Luan Van Le's inspection record improved over time?
Results have been roughly steady. Inspections at Luan Van Le have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Luan Van Le 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 Luan Van Le inspected?
Based on the inspection history on file, Luan Van Le is inspected around two times per year on average.
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