BUNSO EATS
4350 W WATERS AVE STE 102, Tampa FL 33614 · +17277107774
Last inspected Apr 20, 2026 · 8 visits since October 2023
OCT 23
JAN 24
MAY 25
DEC 25
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under the prep table on its back. 1 live roach on wall in back kitchen. 1 live roach under three compartment sink. 1 live roach on roach trap. 1 live roach infer dry dish shelf 2 live roaches on wall behind dry dish storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023069898 | Oct 19, 2023 | Jan 23, 2024 | $400 |
Inspection history
8 visits, newest first
Apr 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Two Reach in freezers added to water heater room, one Reach in cooler added to kitchen area. No updated plans submitted.
Dec 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Two Reach in freezers added to water heater room, one Reach in cooler added to kitchen area. No updated plans submitted.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority9 Intermediate5 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen beef stored over cooked pork belly in Reach in freezer, located in water heater room. Operator relocated raw beef to an approved location during time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked beef stored inside reduced oxygen packaging without a HACCP Plan or a Process Waiver. 60 oz of vacuum sealed cooked beef.
Hot water at mop sink does not reach 85 degrees Fahrenheit. Water heater broken, no hot water to entire establishment including mop sink.
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.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
Handwash sink used for purposes other than handwashing. Hand washing sink at front service counter used to store a potted plant. Operator removed plant during time of inspection.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water heater broken, no hot water to entire establishment including three compartment sink.
No hot running water at three-compartment sink. Water heater broken, no hot water to entire establishment including three compartment sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Two Reach in freezers added to water heater room, one Reach in cooler added to kitchen area. No updated plans submitted.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water heater broken, no hot water to entire establishment including hand washing sinks.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food inside kitchen Reach in cooler not identified or segregated. Operator identified and segregated all personal foods during time of inspection.
No hot running water at mop sink. Water heater broken, no hot water to entire establishment including mop sink.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator cooks raw beef then stores beef in reduced oxygen packaging bags after cooling in establishment. Operator stored vacuum packaged beef inside Reach in freezer. Small quantities are take out as needed to thaw in Reach in cooler. Temperatures were not taken during reduced oxygen packaging procedures.
May 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to faucet on front line three compartment sink without a vacuum breaker. Hose submerged in a large pot of water. Operator removed hose from pot of water during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of small chest freezer soiled with black mold-like substance, adjacent to prep room Employee handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Located in restroom.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on front line cook and microwave next to dry storage rack soiled.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cake with cooked eggs at 74 f. Cooked at 9:30 am took temperatures at 12:12 pm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cake with cooked eggs at 74 f. Cooked at 9:30 am took temperature of product at 12:12 pm
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 78 f by rice maker
Unwashed fruits/vegetables stored with ready-to-eat food. Vegetables over ready to eat noodles. Reach in cooler.
Oct 21, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 1 live roach under the prep table on its back. 1 live roach on wall in back kitchen. 1 live roach under three compartment sink. 1 live roach on roach trap. 1 live roach infer dry dish shelf 2 live roaches on wall behind dry dish storage.
Oct 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles and vegetables. Stop sale : cooked noodles and vegetables 100 f did not cool from 135 f to 70 f in 2 hours. Cooked at 11:15 am inspector checked temperature at 2:00 pm at 100 f
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook coughed in hand he used to grab kitchen equipment tong to prep food.
Roach activity present as evidenced by live roaches found. 1 live roach under the prep table on its back. 1 live roach on wall in back kitchen. 1 live roach under three compartment sink. 1 live roach on roach trap. 1 live roach infer dry dish shelf 2 live roaches on wall behind dry dish storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles and vegetables. Stop sale : cooked noodles and vegetables 100 f did not cool from 135 f to 70 f in 2 hours. Cooked at 11:15 am inspector checked temperature at 2:00 pm at 100 f no temperatures taken. Cook beef 100 f cooked at 11:30 took temperature at 2:20 pm no temperatures taken. Cook pork 98 f cooked at 11:30 am temp checked temperature at 2:20 pm. Cook pork 96 f cooked at 11:30 am temp checked at 2:20 pm did not cool from 135 f to 70 f within 2 hours no temperatures taken. Raw shelled eggs 7 raw shelled eggs in case 55 f held over night no temps taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook soup 46 f cook beef 46 f milk 45 f reach in cooler ambient temperature 56 f manager moved food to different cooler. Reach in cooler Raw ambient air temperature 56 f shelled eggs 7 raw shelled eggs in case 55 f held over night no temps taken
Dead roaches on premises. 23 dead roaches under the three compartment sink and prep table. 20 dead roaches on roach trap under three compartment sink. 30 dead roaches under black plastic crate by dry dish shelf. 7 dead roaches under three compartment sink by mop bucket area. 3 dead roaches in service line register area.
Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by mop sink area
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.