New Tung Tung 2
Last inspected: Apr 1, 2026
41
Score
Going back to 2022, New Tung Tung 2 has 10 inspections in the public record. The newest entry in the record is dated Apr 1, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “stored food not covered” has been the most frequent reason, cited five times.
That's lower than the typical Land O' Lakes restaurant, which scores around 76. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
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 chicken above raw shrimp in walk in cooler, operator removed chicken to bottom shelf
08A-17-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitation bucket tested > 200ppm. Operator remade it and tested 100ppm
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in prep area **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting on hand sink in kitchen, operator removed it
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings no date mark oven 24 hours in walk in cooler. Operator marked the date correctly
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. **Corrected On-Site**
41-04-4
Basic - Stored food not covered. Egg roll not covered in walk in cooler, operator covered it with plastic wrap **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled and grease buildup
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice warmer interior soiled and grease buildup
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed it
12B-07-4
41
Oct 16, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled clean utensils
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp on shelf in walk in cooler, operator removed the chicken to bottom shelf **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetables slicer interior soiled and food debris buildup 3 rice warmers interior soiled and grease buildup.
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 wings, cooked pork, and cooked shrimp no date marked oven 24 hours prepared, operator marked date **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. A blue substance chemical bottle not labeled in triple sink area
41-17-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Thawing beef in running water barely running. Operator turned on water faucet fully **Corrective Action Taken**
06-08-5
Basic - Stored food not covered. Cooked meat ball and cooked chicken not covered in walk in cooler, operator covered them with plastic wrap **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed the wiping cloth **Corrected On-Site**
21-04-4
Basic - Floor soiled/has accumulation of debris around kitchen
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep table, operator removed it **Corrected On-Site**
12B-07-4
43
Feb 17, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
86
Feb 13, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 67 f walk in cooler went down over night management checked the ambient air temperature of walk in cooler at 11 am upon arrival at 38 f than called maintenance for repair. Observed maintenance working on walk in cooler at time of inspection. Manager states maintenance arrived 30 minutes prior to inspection. Fried meatballs 62 f raw shelled eggs ambient 68 f cook pork 66 f cook chicken 61 f breaded chicken 65 f cook pork 65 f burben chicken 64 f wanton 67 f egg roll 67 f breaded chicken 67 f breaded chicken 64 f cut cabbage 64 f raw seed sprouts 66 f raw chicken 64 f no temperatures documented. Reach in cooler grey house fridge ambient air temperature 52 f Cold holding cook chicken 56 f cook pork 56 f cook chicken 52 f cook egg roll 58 f cook wanton 49 brought from freezer at 11:30 am less than 4 hours. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 67 f walk in cooler went down over night management checked the ambient air temperature of walk in cooler at 11 am upon arrival at 38 f than called maintenance for repair. Observed maintenance working on walk in cooler at time of inspection. Manager states maintenance arrived 30 minutes prior to inspection. Fried meatballs 62 f raw shelled eggs ambient 68 f cook pork 66 f cook chicken 61 f breaded chicken 65 f cook pork 65 f burben chicken 64 f wanton 67 f egg roll 67 f breaded chicken 67 f breaded chicken 64 f cut cabbage 64 f raw seed sprouts 66 f raw chicken 64 f no temperatures documented **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cook chicken walk in cooler. Raw beef over ready to eat sauce buckets walk In cooler **Repeat Violation** **Warning**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler egg rolls siting in cardboard boxes. **Warning**
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink stored dishes inside employee removed. **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. By walk in cooler. **Warning**
31B-03-4
Basic - Stored food not covered. Fried meat balls cut cabbage cook egg rolls walk in Cooler. **Warning**
08B-12-5
43
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top grab section cook line . cook chicken 46 f cook noodles 47 f employee moved to walk in **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook dumplings reach in cooler across from big stove pots. Employee removed to proper storage **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in top portion of make table - no complete physical barrier between top and bottom. Raw beef over cook chicken on main prep line. Employee removed to proper storage **Corrected On-Site**
08A-13-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles have plastic wrap over during cooling stage in walk in cooler. Management removed wrap. **Corrected On-Site** **Repeat Violation**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. For rice. Employee removed **Corrected On-Site**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Management removed **Corrected On-Site**
21-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by walk in cooler.
29-20-5
Basic - Stored food not covered. Walk in cooler. Cooked egg rolls and cooked chicken.
08B-12-5
47
Mar 19, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 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
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Oct 12, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Biyng had no training - From follow-up inspection 2023-10-12: **Time Extended**
53B-14-5
90
Oct 11, 2023
Routine - Food
6 critical violations. 7 major violations. 14 minor violations.
View 27 violations
High Priority - Two Dented cans present of Soy sauce in storage area See stop sale. Manager discarded cans **Corrective Action Taken**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken 47 F shrimp 45 F , cooked pork 46 F , cut cabbage 52 F, bean sprouts 46 F , noodles 47 F , raw beef 44 F in top section of cooler opposite woks - placed in cooler from walk in cooler at 10:00 am - manager moved food to walk in cooler recheck foods 42-43 F **Corrective Action Taken**
03A-02-5
High Priority - One dead flying insect in kitchen, food preparation inside damage container - manager discarded container and insect **Corrected On-Site**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container in refrigerator - manager removed bag and menu from food **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - cooked chicken stored in box used for raw chicken in walk in cooler- manager discarded chicken **Corrective Action Taken**
01B-13-4
High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( cooked chicken ) in walk in cooler - manager rearranged food **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Biyng had no training
53B-14-5
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 - Handwash sink not accessible for employee use at all times. - hand wash sink blocked by containers of sauce in back kitchen - manager relocated containers - reviewed with manager that hand wash sinks must be accessible at all times **Corrective Action Taken**
31A-09-4
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
Intermediate - No soap provided at handwash sink in back kitchen area - reviewed with manager that hand wash sinks must be stocked at all times and reviewed the importance of proper hand washing - manager placed soap,at hand wash sink **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 26 F when tested in ice bath - reviewed proper use of thermometer and temperature monitoring with manager
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, chicken and egg rolls in white refrigerator
02C-02-5
Basic - tape used to repair nonfood-contact surface - shelf cover on storage rack in food prep area - manager discarded shelf covering **Corrected On-Site**
14-71-4
Basic - -Food ( shrimp) stored on floor in walk in cooler -containers of sauce on floor in back kitchen area **Repeat Violation**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable in food prep area
14-09-4
Basic - Damaged food not properly segregated. Two Dented cans present of soy sauce in storage area -manager discarded cans **Corrective Action Taken**
08B-20-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food in cooler with sodas for customers in front counter area - manager removed employee food **Corrected On-Site**
08B-49-4
Basic - Food contaminated by unsanitized equipment or utensil - cooked chicken stored in box used for raw chicken in walk in cooler . See stop sale.
08B-19-4
Basic - In-use wet wiping cloth/towel used under cutting board in food prep area
21-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Reuse of single-service or single-use articles. -Cans reused to store food in reach in cooler - plastic jugs reused to make scoops in food prep area - manager discarded jug scoops **Repeat Violation**
25-32-4
Basic - Stored food ( cut vegetables , cooked chicken ) not covered in walk in cooler - open bag of potato starch in dry storage area - manager closed bag
08B-12-5
Basic - Unwashed fruits/vegetables( box of fruit) stored with ready-to-eat food ( cut vegetables) in walk in cooler .
08B-17-4
Basic - Utensils in poor condition. -Food container broken in food prep area
14-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.manager changed solution **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and salt - manager labeled containers **Corrected On-Site**
02D-01-5
10
Mar 28, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container used for raw foods over cooked pork in reach in cooler. Manager removed. raw chicken over cooked chicken in walk in cooler. **Corrective Action Taken**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Meats stored in to go bags in walk in freezer.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. Two dented cans in dry storage. One of baby corn and one soy sauce.
01B-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with manager.
12A-03-4
Intermediate - No soap provided at handwash sink by walk in cooler and by rice warmers. Manager placed soap at both sinks. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink by triple sink.
27-16-4
Basic - Food stored on floor. Soy sauce buckets on floor in dry storage.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Three cooks no hair restraints.
13-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. One dented can of baby corn and one dented can of soy sauce in dry storage. Manager segregated. **Corrected On-Site**
08B-20-4
Basic - Reuse of single-service or single-use articles. Operator reusing cans to store other food items in. Discussed with manager.
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
23-03-4
32
Nov 28, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at room temperature on cook line. Manager moved to cooler. **Corrected On-Site**
03A-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items cooked yesterday with no date mark in walk in cooler. Discussed importance of date marking with manager.
02C-02-5
Basic - Bowl with no handle used to dispense msg. Manager removed. **Corrected On-Site**
14-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk bin of msg not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
67
Frequently Asked Questions
When was New Tung Tung 2 last inspected?
The most recent health inspection at New Tung Tung 2 on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at New Tung Tung 2?
Across the inspection record, “stored food not covered” has been cited five times, more than any other issue at New Tung Tung 2.
How does New Tung Tung 2 compare to other restaurants in Land O' Lakes?
New Tung Tung 2 most recently scored 41 out of 100, which is lower than the Land O' Lakes average of 76.
Has New Tung Tung 2's inspection record improved over time?
Results have been roughly steady. Inspections at New Tung Tung 2 have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New Tung Tung 2 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 New Tung Tung 2 inspected?
Based on the inspection history on file, New Tung Tung 2 is inspected around three times per year on average.
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