Taiwan Express Chinese Restaurant
Last inspected: Apr 7, 2026
100
Score
The health department has logged 11 inspections at Taiwan Express Chinese Restaurant, the earliest from 2022. Taiwan Express Chinese Restaurant was last inspected on Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 13 violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Compared to the broader Gibsonton restaurant scene, where the average is 76, this is a stronger showing. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Complaint Partial
No violations found.
100
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51 F, Noodles 47 F sitting on counter. Manager placed in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice.
14-01-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves in noodles, manager discarded at time of inspection. **Corrected On-Site**
25-30-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 122F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Aug 5, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning** - From follow-up inspection 2025-08-05: **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 egg rolls and multiple items in reach in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls thought out kitchen. **Warning** - From follow-up inspection 2025-08-05: **Time Extended**
36-27-5
70
Jul 31, 2025
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored. Employee medicine on prep table in kitchen. Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Live, small flying insects found 1 dead fly in white chest reach in freezer. Operator eliminated, cleaned and sanitized. **Warning**
35A-02-7
High Priority - Presence of insects, rodents, or other pests. 12 live ants on reach in cooler in kitchen. 7 lizard droppings on window sill in dining room. Operator eliminated,cleaned and sanitized at time of inspection. **Warning**
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler operator relocated. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
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 egg rolls and multiple items in reach in cooler. **Repeat Violation** **Warning**
02C-02-5
Basic - Dead roaches on premises. 5 dead roaches in white stand up reach in cooler. 1 dead roaches on wall next to 3 compartment sink. 1 roach on floor in dry storage room. Operator eliminated,cleaned and sanitized. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in kitchen. **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Raw chicken on floor in bucket of dry storage area. Operator relocated. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. **Repeat Violation** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooksline at line. **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls thought out kitchen. **Warning**
36-27-5
29
Apr 30, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 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 over raw beef in reach in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 55 F, chicken 69 F on counter. Manager placed in reach in cooler. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken.
14-01-5
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to roof. **Repeat Violation**
36-32-5
Basic - Food stored on floor. Oil on floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on water temped 123 F. Manager turned up heat. **Corrective Action Taken**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
Basic - Clean, single-use gloves not handled in a sanitary manner. Glove in noodles. Employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
25-30-4
43
Aug 7, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 63 F, Noodles 44 F on counter , operator placed in reach in cooler. **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 egg rolls in reach in freezer.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler. **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
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. Chicken and shrimp in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Sweet and sour chicken partially cooked.
03C-94-4
Basic - Ceiling tile missing.ceiling tile missing in kitchen.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tile in kitchen.
36-32-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in noodles, operator removed at time of inspection. **Corrected On-Site**
25-30-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, operator removed at time of inspection. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 115 F, operator turned up heat. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
33
Mar 26, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
39
Oct 17, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag in walk in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over egg rolls in reach in freezer. Operator removed at time of inspection. **Corrected On-Site**
08A-05-6
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 over raw beef in reach in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 48 F, chicken 51 F in reach in cooler, operator placed in reach in freezer at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed wet wiping cloth in handwash sink.
31A-11-4
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. Employee signed at time of inspection. **Corrected On-Site**
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. Egg rolls in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Container with no handle in flour. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used glove in noodles, operator discarded at time of inspection. **Corrected On-Site**
25-30-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
14-09-4
Basic - Food stored on floor. Soy sauce on floor in kitchen, operator removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables throughout kitchen. **Repeat Violation**
21-12-4
25
Apr 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 60 F on counter, operator placed placed in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler on cook line not date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to kitchen entrance temped 81 F, ran approximately 2 minutes. **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 125 F, operator turned up temperature. **Corrective Action Taken**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop at time of inspection. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
58
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Washing Fruits and Vegetables
FL-42
50
Aug 24, 2022
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken cooked 49 F reached 37 F cooked chicken 50 F, reached 33 F, chopped garlic 89 F. Placed in to chest freezer. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit Pooled eggs at 70 F. **Warning** - From follow-up inspection 2022-08-24: Egg rolls 49 F, cooked chicken 39 F, **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided education packet with big 6 guide. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. **Warning** - From follow-up inspection 2022-08-24: **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 food in freezer not date marked. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2020 **Warning** - From follow-up inspection 2022-08-24: Operator stated that the food handle training certificates was left at home, unable to provided at time of callback inspection. **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 89 F, ran approximately 2 minutes. Operator turned on hot water heater and was 102 F. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves on cook line and back shelf. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tile. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator was able to pull up on phone. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment.between prep table and reach in cooler on cook line **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler off cook line **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Small gaps at roofline in back prep room. **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
35B-12-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored, boxes on floor. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: **Time Extended**
25-05-4
35
Frequently Asked Questions
When was Taiwan Express Chinese Restaurant last inspected?
The most recent health inspection at Taiwan Express Chinese Restaurant on file is from Apr 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Taiwan Express Chinese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Taiwan Express Chinese Restaurant.
How does Taiwan Express Chinese Restaurant compare to other restaurants in Gibsonton?
Taiwan Express Chinese Restaurant most recently scored 100 out of 100, which is higher than the Gibsonton average of 76.
Has Taiwan Express Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Taiwan Express Chinese Restaurant have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Taiwan Express Chinese Restaurant 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 Taiwan Express Chinese Restaurant inspected?
Based on the inspection history on file, Taiwan Express Chinese Restaurant is inspected around three times per year on average.
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