FAR EAST RESTAURANT
5022 E 10 AVE, Tampa FL 33619 · 813.242.4868
Last inspected May 26, 2026 · 10 visits since November 2023
MAR 24
JUL 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Spiders in spider webs throughout dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025072984 | Sep 24, 2025 | Nov 10, 2025 | $200 |
| 3--2015039669 | Sep 4, 2015 | Nov 19, 2015 | $400 |
Inspection history
10 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 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 beef chicken over ready to eat sauces in buckets walk in 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.fried chicken, kale not time marked. Operator determined time
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ prometric yingqin Lin expired 7 20 25 discussed prometic will no longer be approved
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards cook line
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Behind cook line manager restocked
In-use knife/knives stored in cracks between pieces of equipment. Cooks line manager removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice bin flour bin. Manager added scoop to rice bin
Time/temperature control for safety food thawed in an improper manner. Cook pork and chicken in bags sitting on sheet tray. Manager moved to walk in cooler
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Cardboard used to line food-contact shelves in walk in freezer.
Cardboard used to line nonfood-contact shelves. Under prep table in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen.
Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler.
Food stored on floor. Bulk duck sauce on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen.
Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment.
Oct 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Cardboard used to line food-contact shelves in walk in freezer.
Cardboard used to line nonfood-contact shelves. Under prep table in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen.
Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler.
Food stored on floor. Bulk duck sauce on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen.
Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment.
Sep 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Cardboard used to line food-contact shelves in walk in freezer.
Cardboard used to line nonfood-contact shelves. Under prep table in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen.
Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler.
Food stored on floor. Bulk duck sauce on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen.
Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority3 Intermediate16 Basic
Show 25 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 touched cooked pasta noodles with bare hand.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee beverage container in food. Employee opened Red Bull in cut carrots in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over duck sauce and cut onions in walk in cooler.
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 beef over raw fish in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature.
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. Chicken rolls and chicken wings made at 1 pm. Operator labeled at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Cardboard used to line food-contact shelves in walk in freezer.
Cardboard used to line nonfood-contact shelves. Under prep table in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler and in kitchen.
Employee beverage container in food. Employee opened Red Bull in cut carrots in reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Employee raw meat and multiple items stored with meat for establishment.
Floor soiled/has accumulation of debris. Floor throughout establishment, walk in freezer and walk in cooler.
Food stored on floor. Bulk duck sauce on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen.
Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen.
Stored food not covered. Cut onions, cut broccoli, cooked pork and multiple items in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing at room temperature on prep table in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 73 F, cooked pasta 71 F, bean sprouts 78 F, Per operator items have been out for 1 hour. Operator put in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
Cardboard used to line nonfood-contact shelves. Under prep table.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and multiple items over sauce in walk in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen and dry at area.
Food stored on floor. Bulk oil on floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler.
Stored food not covered. Raw chicken and multiple items in walk in cooler.
Feb 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 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 broccoli without gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 73 F, cooked pasta 71 F, bean sprouts 78 F, Per operator items have been out for 1 hour. Operator put in walk in cooler at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken wings 88 F, chicken 78 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
Cardboard used to line nonfood-contact shelves. Under prep table.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and multiple items over sauce in walk in cooler.
Floor soiled/has accumulation of debris. Throughout kitchen and dry at area.
Food stored on floor. Bulk oil on floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler.
Stored food not covered. Raw chicken and multiple items in walk in cooler.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate15 Basic
Show 22 findings ▾
Presence of insects, rodents, or other pests. Spiders in spider webs throughout dry storage area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over soy sauce and cut onions in walk in 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 control cannot be determined. Chicken and egg rolls put out at 12:30. Operator labeled at time of inspection.
Toxic substance/chemical improperly stored. Diffuser spray on shelf over reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls and multiple items in reach in cooler and walk in cooler.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
Cardboard used to line nonfood-contact shelves. Under prep tables.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee spices over food for establishment in walk in cooler.
Floor not cleaned when the least amount of food is exposed. Cooks line.
Food stored on floor. Bulk soy sauce on floor in dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk flour.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of tongs in raw chicken.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line
Stored food not covered. Chicken, egg rolls and multiple items in walk in cooler and reach in cooler.
Utility lines are unnecessarily exposed. Throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses on reach in cooler in kitchen.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in 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 control cannot be determined. Per operator eggrolls and and chicken were put out at 11:30 am.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl in bulk flour.
Food stored on floor. Bulk oil on the floor.
Open dumpster lid.
Stored food not covered. Cooked pork and shrimp in walk in cooler
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in walk in cooler. Operator relocated at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: eggrolls 56 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No monitoring of buffet/salad bar by employee trained in safe operating procedures.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on biscuits for establishment in reach in cooler.
Food stored on floor. Duck sauce on floor in dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Cooked chicken and multiple item in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen.
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.