Sunda New Asian
Last inspected: Jan 12, 2026
58
Score
The health department has logged eight inspections at Sunda New Asian, the earliest from 2023. The most recent visit was on Jan 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded four times.
Sunda New Asian's latest score of 58 falls below the Tampa average of 79. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
4
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of chicken broth (50F - Cold Holding) stored by stove top. Operator states that it was for reheat and employee left it there less than 30 minutes. Operator reheating chicken broth at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee's restroom. Operator provided paper towel at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained with unapproved provider.
53B-03-5
Intermediate - Handwash sink not accessible for employee use at all times. A large trash can stored in front of handwash sink at dish machine area. Operator relocated trash can away from handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. A container with utensil stored in handwash sink at cook line. Operator removed items from handwash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
58
Jul 25, 2025
Complaint Full
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of diced tofu (50F - Cold Holding) stored by miso soup. Operator informed employee to put in ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed and rinsed knives in handwash sink at kitchen. A scoop stored in handwash sink at prep area at back kitchen. Educated employee about handwash sink for handwash only.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and cooling not properly time marked. Operator informed employee to properly time marked fried chicken in walk-in cooler.
02C-02-5
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on reach-in cooler at cook line and sushi bar. Operator removed. **Corrected On-Site** **Repeat Violation**
21-44-1
52
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked pork belly (46F - Cold Holding) at prep area, employee moved to walk-in cooler; and shredded cabbage (49F - Cold Holding) at cook line, operator placed in ice bath. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of crispy rice cakes (103F-139F - Hot Holding) on hot line. Operator turned on heat lamp to reheat food items. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash cans at dish machine area. Operator removed trash cans from handwash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Oyster tags not marked with last date served. Oyster serving occasionally, all 4 tags were served on Sunday per operator and date marked at time of inspection. **Corrected On-Site**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Small ice machine for crush ice in kitchen. **Repeat Violation**
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket stored on sushi bar counter top next to clean food containers. Operator moved to proper location. **Corrected On-Site**
21-44-1
52
Jul 24, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
58
Jun 20, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice on storage shelves has no handle. Chef removed bowl. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher. **Repeat Violation**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth and placed board at dishwasher.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
22-20-5
78
May 21, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp in walk-in cooler Corrected observed employee placed beef on bottom shelf **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed knife and utensils stored in hand sink on cookline and on hand sink on service line Corrected -observed employee remove **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observe plastic containers wet nesting on storage shelf
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table on cookline Corrected -observed employee remove **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed small container of Vaseline stored on service line prep table Corrected observed employee remove **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed a box of apple cider vinegar stored on floor in back kitchen
08B-47-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in bar cooler Corrected observed employee remove **Corrected On-Site**
12B-13-4
61
Feb 26, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored in hand sink in back prep area Observed hand sink in dish area blocked by trash can Corrected -observed employee remove items **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine
22-20-5
Basic - Drain cover(s) missing. Missing on mop sink
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee discard **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on grill cart Corrected -observed employee remove **Corrected On-Site**
10-20-4
70
Jun 15, 2023
Food-Licensing Inspection
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
86
Frequently Asked Questions
When was Sunda New Asian last inspected?
The most recent health inspection at Sunda New Asian on file is from Jan 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Sunda New Asian?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Sunda New Asian.
How does Sunda New Asian compare to other restaurants in Tampa?
Sunda New Asian most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Sunda New Asian's inspection record improved over time?
Results have been roughly steady. Inspections at Sunda New Asian have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sunda New Asian 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 Sunda New Asian inspected?
Based on the inspection history on file, Sunda New Asian is inspected around three times per year on average.
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