BINCHO TAN
3949 VAN DYKE RD, Lutz FL 33558 · 813-804-0112
Last inspected May 21, 2026 · 8 visits since November 2023
NOV 23
MAR 24
JAN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on the wall under triple sink. 2 live roaches on the corner of vertical cooler in the kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078371 | Oct 14, 2025 | Dec 1, 2025 | $200 |
Inspection history
8 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in walk in cooler. Operator corrected shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook line area, operator placed in reach in cooler at 11am. Operator moved to freezer to rapidly cool. dumplings (48F - Cold Holding); raw shrimp (48F - Cold Holding)
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. Sushi rice in sushi bar area. Operator time marked 11am.
Toxic substance/chemical improperly stored. Cigarettes and lighter stored on plates in cook line area. Operator removed.
Show the remaining 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with trash can. Operator moved trash can.
Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottles in sushi bar area. Operator labeled soap.
Food stored on floor. Multiple items in walk in cooler. Operator moved to shelf.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in prep sink with no running water. Operator turned on cool running water.
Oct 15, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine tested 0ppm.
Roach activity present as evidenced by live roaches found. 1 live roach on the wall under triple sink. 2 live roaches on the corner of vertical cooler in the kitchen
Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. Discussed the proper hand washing procedures
Oct 14, 2025Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine tested 0ppm.
Presence of insects, rodents, or other pests. 1 dead worm on the floor under bar counter
Roach activity present as evidenced by live roaches found. 1 live roach on the wall under triple sink. 2 live roaches on the corner of vertical cooler in the kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer on splitter hose attached in mop sink
Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. Discussed the proper hand washing procedures
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled and black mold like substance buildup in front bar area
Dead roaches on premises. 1 dead roach on floor in utility room. 7 dead roaches on floor under hand sink in bar area. 1 dead roach on floor under dining table in dining room 3 dead roaches on floor under vertical cooler in kitchen
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cutting beef to freezer door no hand wash. Educated manager and he corrected employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. raw beef and shrimp over ice cream in reach in freezer on cook line. Employee moved ice cream to top shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on deli reach in coolers on cook line stained and soiled.
Handwash sink not accessible for employee use at all times. Hand sink in kitchen cook line blocked by shelf and inaccessible. Employee moving shelf during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee refilled paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled.
Current Hotel and Restaurant license not displayed. Current license not displayed. Confirmed ownership with manager on duty
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of pans in kitchen.
Floor soiled/has accumulation of debris. Floors in kitchen soiled.
Food stored on floor. Krab in container on floor of walk in cooler. Employee moved container to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70 F water in kitchen. Employee removed rice scoop from water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in sushi bar. Employee moved to laundry.
Working containers of food removed from original container not identified by common name. Multiple foods no labels in walk in cooler. Educated manager.
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons with bare hands discuss with operator the importance of gloves employee placed on gloves.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over cucumber reach in cooler cooks line.
Raw animal food stored over or with unwashed produce. Raw tuna over unwashed onions walk in cooler employee removed to proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tofu employe removed to proper storage. Raw chicken over tofu in walk in cooler. Employee removed to proper store
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cream cheese 47 f imitation Krab 46 f employee moved to freezer 2nd temp all to 43 f Sushi line yellow tail 47 f raw salmon 47 f raw tuna 46 f raw octopus 46 f 2nd temp Kale cut 70f on counter employee moved to cooler.
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. Cook rice not marked employee placed time mark 11 am
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled employee cleaned at time of inspection
Handwash sink used for purposes other than handwashing. Stored spoon and cutting tool. Sushi bar employee removed
Manager or person in charge lacking proof of food manager certification. Yun Chen
No paper towels or mechanical hand drying device provided at handwash sink.at multiple hand washing sinks
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at hand washing sink back kitchen. Tested at 77 f Hand washing sink at bar area. Tested at 78 f
Employee personal food not properly identified and segregated from food to be served to the public. Make table reach in cooler drink mixed with food.employee removed
Food stored on floor. Soy sauce and sugar in buckets on floor
Plumbing system in disrepair. Hot water handle on hand washing sink not working back kitchen
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. -Flour bin under dish sink soiled, Discussed with manager on duty about proper storage and cleaning containers Manager on duty moved and cleaned containers
Non-food grade paper towel used as liner for food container. -Several containers in reach-in cooler on cook line Manager on duty replaced all containers with food grade paper
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over lemons in walk-in cooler -Raw beef stored over ready to eat vegetables Manager on duty reorganized walk-in cooler
Vacuum breaker missing on splitter added to mop sink faucet.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Escolar listed as White Tuna on menu, operator states it is Escolar. Menu items as follows: -Snow Mountain Roll -Diamond Head Roll -Under Sushi and Sashimi listed as "White Tuna (Escolar)" Operator wrote next to each item of "White Tuna" on the menu with "Escolar" directly next to menu items. Discussed with Supervisor Christine.
Handwash sink not accessible for employee use at all times. -Hand washing station next to soda machine blocked -Hand washing station on sushi line contains dishes Manager on duty removed obstructions from all hand washing stations
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Test kit expired February 2022
No paper towels or soap provided at handwash sink. -Hand washing station in dishwashing area -Hand washing station on cook line next to fryers Manager on duty stocked supplies on all hand washing stations
Bowl or other container with no handle used to dispense food. -Bowl used for scooping tempura breading on cook line Manager on duty removed bowl
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on prep table on cook line Manager on duty removed drinks
Employee personal food not properly identified and segregated from food to be served to the public. -Raw fishbowl for employee above ready to eat food in walk-in cooler Manager on duty removed food and stored properly
In-use tongs stored on equipment door handle between uses. -On fryer handle on cook line Manager on duty removed and properly stored tongs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop used for rice kept in standing water at 88F Manager on duty removed and cleaned scoop
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cook line -Microwave on sushi line Employee cleaned all microwaves
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach-in cooler gaskets in double door cooler on sushi line -Reach-in cooler gaskets in triple door cooler on cook line
Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water In sink Manager on duty placed shrimp under running water
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed produce over soy sauce buckets in walk-in cooler Manager on duty reorganized walk-in cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.