Thinh an Kitchen & Tofu
Last inspected: Mar 4, 2026
19
Score
Inspectors have visited Thinh an Kitchen & Tofu 12 times, with records going back to 2022. Thinh an Kitchen & Tofu was last inspected on Mar 4, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to five violations before.
“Food stored on floor” comes up most often, recorded seven times in the inspection record.
Thinh an Kitchen & Tofu's latest score of 19 falls below the Tampa average of 79. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
7
Major latest
7
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
High Priority - Live, small flying insects found 1 live fly on reach in freezer in kitchen.
35A-02-7
High Priority - Presence of insects, rodents, or other pests. 1 live beetle on floor in kitchen. Operator eliminated and sanitized a5 time of inspection.
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler. Raw pork over cooked vegetables in walk in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Fly spray over bulk Glucono Delta Lactone to make tofu in dry storage room. Operator relocated.
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water from pot into Handwash sink on cooks line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink closest to ice machine in on cooks line.
31B-02-4
Intermediate - No soap provided at handwash sink. Handwash sink next to 2 compartment sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector sent blank copy to operator.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked broccoli, cooked pork and multiple items in walk in cooler.
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers in kitchen.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers and reach in freezers.
23-03-4
Basic - Food stored on floor. Rice on floor in dry storage room.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on front counter.
12B-07-4
Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Employee restroom in outside storage area.
32-22-4
Basic - Stored food not covered. Raw pork and multiple items in walk in cooler.
08B-12-5
19
Jul 30, 2025
Complaint Full
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for 8 lbs of rice noodles on front line cook prep table. Rice noodles left out from 12pm.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts 47F-71F
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 lbs rice noodles, no time mark.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Ready to eat chili sauce, fresh ginger and pickled daikon/carrots in Walk in cooler. Raw shell eggs stored over French fries in front line Reach in cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Pig skin stored inside shopping bags in back chest freezer.
14-31-5
High Priority - Container of medicine improperly stored. Medicine stored in shelf over front line Reach in cooler. Medicine stored in shelf over back kitchen area over bags of flour. Employee removed medicine during time of inspection. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in coolers soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in front line Employee handwash sink. Employee removed bucket during time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at small back kitchen prep area.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at Employee handwash sink by back kitchen dough maker. No soap at Employee handwash sink by sandwich station Reach in cooler.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared in-store mayonnaise not date marked.
02C-02-5
Basic - Water leaking from pipe and/or faucet/handle. Employee handwash sink leaking at pipe, adjacent to sandwich station Reach in cooler.
29-11-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Multiple food items in front line Reach in cooler not covered.
08B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives stored between kitchen prep table and front line Reach in cooler.
10-17-4
Basic - Food stored on floor. Pot of sugar water stored on kitchen floor adjacent to ice machine. Employee relocated pot to an approved location during time of inspection. In dry storage: dry rice, dry peanuts, fresh ginger, multiple cans of beans, ketchup, pumpkin, fish sauce are stored in floor. Multiple food items stored on floor in Walk in freezer: raw chicken, raw fish. **Corrective Action Taken**
08B-38-4
Basic - Employee eating while preparing food. Employee eating while preparing squid in back kitchen area. Discussed with employee.
12B-01-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking at the front line cook while preparing food. Discussed with manager. Employee discarded drink during time of inspection. **Corrective Action Taken**
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal employee beverages on clean prep kitchen tables and on top of Reach in coolers in kitchen area. Employee relocated some beverages during time of inspection. **Corrective Action Taken**
12B-07-4
15
Jun 11, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - -Exterior door has a gap at the threshold that opens to the outside in the back food prep area - Exterior door has a gap at the threshold that opens to outside near reach in freezers in storage area Reviewed with manager - From follow-up inspection 2025-06-11: Per manager , scheduled service to close gaps **Time Extended**
35B-01-4
95
Jun 9, 2025
Complaint Partial
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 flying insects in back food prep area -1 flying insect in food prep area in cook line area - not observed landing on food . Reviewed with manager
35A-02-6
Basic - -Exterior door has a gap at the threshold that opens to the outside in the back food prep area - Exterior door has a gap at the threshold that opens to outside near reach in freezers in storage area Reviewed with manager
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fly swatter stored on food prep table in cook line area . Manager removed fly swatter and cleaned and sanitized area **Corrected On-Site**
23-03-4
78
Apr 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walking cooler shelves soiled with old food build up inside walk-in cooler. - From follow-up inspection 2025-04-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walkin cooler **Repeat Violation** - From follow-up inspection 2025-04-14: **Time Extended**
14-17-4
90
Feb 12, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
32
Aug 19, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. No time marks for grilled chicken and grilled beef on cook line. Operator time marked all items at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went outside through back door and returned, then engaged to handled food items with the same gloves.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked shrimp I'm walk-in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee stored food items in hand wash sink on cook line. Removed. **Corrected On-Site**
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 shrimp, cooked meatloaf and various cooked food in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea with no lid stored on prep table at kitchen.
12B-07-4
Basic - Employee preparing food in back kitchen area that was labeled "no food preparation allowed" on approved plan.
08B-48-4
Basic - Food stored on floor. Multiple cases of raw meat and 2 bags of ice cubes stored on floor in walk-in freezer. Multiple cases of rice and barley stored on floor in dry food storage. **Repeat Violation**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Braised pork, cooked catfish, spring rolls and various food items on customer self-service station. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoof filters soiled with accumulation of grease.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
39
Jan 17, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food containers in three compartment sink, then placed on shelves to air dry without sanitized, no sanitizer setup in three compartment sink.
22-45-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 handwash sinks on cook line. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Dish machine is disrepair and not in use at time of inspection.
14-11-5
Basic - Food stored on floor. A counter of raw beef stored on floor in walk-in freezer. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pork noodle, cooked sticky rice and various cooked time/temperature control for safety food items at self served/grub n go station. **Repeat Violation**
02D-03-4
58
Jul 10, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-10: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Food stored on floor. Multiple containers of raw meat products stored on floor in walk-in freezer. **Repeat Violation** - From follow-up inspection 2023-07-10: **Time Extended**
08B-38-4
86
Jul 6, 2023
Complaint Full
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Packaged onsite food items for customers to "grab and go": Hot holding: cooked fish 89 F, cooked chicken feet 81 F, cooked yuca 71 F, cooked taro 98 F. Operator has time frame for time control but no written procedures. Provided by email.
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw meat at prep area at back kitchen, then returned to cook line and put on gloves to handled cooked pork without washing hands first. Discussed with operator about proper gloves changing procedures.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in dry storage room. 7 live flies on dish machine.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp in walk-in cooler. Operator rearranged items to prevent cross contamination.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Tray stored on handwash sink at kitchen. Operator removed tray. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Handwash sink at prep area in back kitchen.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email. **Repeat Violation**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In large reach-in cooler on cook line. Operator removed. **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cooked fish, cooked chicken feet and various cooked items. **Repeat Violation**
02D-03-4
Basic - Food stored on floor. Multiple containers of raw meat products stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
29
Feb 22, 2023
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 buckets of rice noodle in water (53-57F, Cold Holding) stored on cook line. Operator placed ice cubes in buckets at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut onion in walk-in cooler. Operator moved onion to upper shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Provided by email.
11-27-4
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. Provided by email.
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. Cooked rice, cooked noodle and beef broth in walk-in cooler. **Repeat Violation**
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All training certificates are copies and not original. Some brand new original certificates with training books are available at the establishment at time of inspection.
53B-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and bags stored with dry food items in dry food storage room. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Multiple containers of frozen meet stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Interior of microwaves has accumulation of black substance/grease/food debris.
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various packaged food items at front self service "grab and go" station. **Repeat Violation**
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sinks on cook line and at front service counter.
31B-04-4
39
Oct 26, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Food Properly Stored/Protected
FL-48
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
21
Frequently Asked Questions
When was Thinh an Kitchen & Tofu last inspected?
The most recent health inspection at Thinh an Kitchen & Tofu on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Thinh an Kitchen & Tofu?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Thinh an Kitchen & Tofu.
How does Thinh an Kitchen & Tofu compare to other restaurants in Tampa?
Thinh an Kitchen & Tofu most recently scored 19 out of 100, which is lower than the Tampa average of 79.
Has Thinh an Kitchen & Tofu's inspection record improved over time?
No. Recent inspections at Thinh an Kitchen & Tofu have averaged around 13 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Thinh an Kitchen & Tofu 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 Thinh an Kitchen & Tofu inspected?
Based on the inspection history on file, Thinh an Kitchen & Tofu is inspected around four times per year on average.
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