Tang's Chicken
Last inspected: Apr 7, 2026
32
Score
The health department has logged 10 inspections at Tang's Chicken, the earliest from 2022. The newest entry in the record is dated Apr 7, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded four times in the inspection record.
Restaurants in Clearwater average 79, so Tang's Chicken trails the local norm. This restaurant has more on its record than most do.
10
Inspections
5
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Raw animal foods ( raw chicken) not properly separated from one another ( raw beef ) based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged in tall two door cooler
08A-17-6
High Priority - Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( sauces) in tall double door cooler
08A-05-6
High Priority - Raw animal food ( open cox of raw steak ) stored over or with ready-to-eat food ( cooked food) in a freezer - not all products commercially packaged at cook line. Reviewed with manager .
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food in bulk container sugar . Manager removed food from bag **Corrected On-Site**
14-31-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizing labeled as laundry use bleach. Manager purchased the correct bleach for food contact surfaces **Corrected On-Site**
22-48-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in kitchen hand wash sink . Items removed . Reviewed with manager hand wash sinks are for washing hands only . **Corrective Action Taken**
31A-11-4
Basic - Food stored on floor in storage area
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled outer surface of tall reach in cooler and tall reach in freezer - soiled outer surfaces of bulk food container in back kitchen - soiled window sill at cook line
23-03-4
Basic - Tall double door reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( cooked noodles ) in tall double door cooler
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager changed solution to 100 ppm chlorine **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name on bulk food containers in kitchen
02D-01-5
32
Dec 22, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Food placed in soiled container. Observed cooked chicken wings inside inside touching empty old box of raw chicken wings. Near fan. Cooling. Watch establishment fry all wings in raw chicken wings box **Corrected On-Site**
08B-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in plastic bags over top won ton wraps in reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Down water puddle right outside back door with mop buck with wet mop beside single service glove in water on ground.
28-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic wrap and spoon inside hand wash sink at prep line, employee moved **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At deli cook line **Corrected On-Site**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. In deli cooler **Corrected On-Site**
14-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in cooler **Corrected On-Site**
12B-13-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Feb 24, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
18
Nov 7, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
37
May 7, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over eggrolls in stand up freezer . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce - glass reach in cooler. Raw chicken stored over produce in stand up cooler. **Corrected On-Site**
08A-04-5
Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in rice container. **Corrected On-Site** **Repeat Violation**
14-01-5
70
Jan 3, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2024-01-03: No manager certificate availability at time of callback **Admin Complaint**
53A-02-7
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2024-01-03: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers above microwave. **Repeat Violation** - From follow-up inspection 2024-01-03: **Time Extended**
25-06-4
82
Oct 24, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 110f, cooked chicken 77f, items put in reach in cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions in glass top cooler.
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
Basic - Bowl or other container with no handle used to dispense food. Cup used to portion rice. Large white plastic can.
14-01-5
Basic - Food stored on floor. Buckets of sauces stored on floor in front of hand wash sink. Cooking oil stored on floor in front storage room. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
10-07-4
Basic - Insect control device installed on bottom shelf with cooking oil. Device moved to floor.
35B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers above microwave. **Repeat Violation**
25-06-4
50
Aug 28, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Jun 26, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen: cooked chicken (85F - Hot Holding); boba pearls (113F - Hot Holding). Operator began reheating at time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Celery stored on raw eggs in reach in cooler. Operator relocated during inspection. **Corrected On-Site**
08A-04-5
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. All expired 12/8/22
53B-05-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Interior reach in cooler soiled. Interior microwave soiled,
22-02-4
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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Scoops in food around kitchen.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Food stored on floor. Oil and hot sauce stored on floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Open dumpster lid. Shared dumpster, operator closed at time of inspection. **Corrected On-Site**
33-16-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Single-service articles improperly stored. Single use items stored on floor in dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In front area.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizing solution at time of inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. No label on white powdered substance.
02D-01-5
30
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
52
Frequently Asked Questions
When was Tang's Chicken last inspected?
The most recent health inspection at Tang's Chicken on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tang's Chicken?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Tang's Chicken.
How does Tang's Chicken compare to other restaurants in Clearwater?
Tang's Chicken most recently scored 32 out of 100, which is lower than the Clearwater average of 79.
Has Tang's Chicken's inspection record improved over time?
No. Recent inspections at Tang's Chicken have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Tang's Chicken 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 Tang's Chicken inspected?
Based on the inspection history on file, Tang's Chicken is inspected around three times per year on average.
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