GAO RESTAURANT
8405 NORTH HIMES AVENUE, Tampa FL 33614 · 8134694558
Last inspected Jun 23, 2026 · 10 visits since October 2023
FEB 25
MAY 25
AUG 25
APR 26
JUN 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023016376 | Jan 13, 2023 | Apr 18, 2023 | $160 |
Inspection history
10 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not properly documented
Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler Chicken and other meats
Cutting board has cut marks and is no longer cleanable. Cook line
Show the remaining 1 finding ▾
Equipment in poor repair. refrigerator cook line at 56F
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over ready to eat food in walk in cooler.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sprouts not documented correctly on time as a public health form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 63F Beef 44F Chicken 59 Sprouts 83F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not properly documented
Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler Chicken and other meats
Cutting board has cut marks and is no longer cleanable. Cook line
Dead roaches on premises. 1 dead roach on premises by the left of the door to kitchen entrance,operator cleaned and sanitized area.
Equipment in poor repair. refrigerator cook line at 56F
Floor soiled/has accumulation of debris. Walk in freezer door
Food stored on floor. Oil container on the floor by oven, operator removed from the floor.
Stored food not covered. Beef not covered in walk in freezer
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area, employee washed hands in kitchen and put on gloves before returning to work.
Raw animal food stored over or with unwashed produce. Observed shelled eggs stored over unwashed carrots produce in walk in cooler, operator move items to an appropriate location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet., discussed with operator the importance of a vacuum breaker.
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. Inspector provided operator with a vomiting and diarrheal poster, and he hung it up at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in the back kitchen across from stove area soiled, discussed with operator the importance of clean surfaces.
Non-pitting surface rust on food-contact equipment. Observed metal racks in walk in cooler with rusty shelves, discussed with operator the importance of clean shelves.
Cutting board has cut marks and is no longer cleanable. Multiple cutting board observed with grooves in back kitchen across from stove area and above triple sink, discussed with operator the importance of smooth cleanable surfaces.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottles of water and drinks on food prep tables in kitchen, manager had employees remove drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones of food prep table across from the walk in cooler, employees moved cell phones to appropriate location.
No Heimlich maneuver/choking sign posted. Inspector provided operator with choking poster, and he hung it up at time of inspection.
Stored food not covered. Observed beef stored in a bowl and a pan not covered in walk in freezer.employee covered items.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
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. Chlorine sanitizer used for laundry only in establishment. Employee purchased proper chlorine sanitizer during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked fish in front line Reach in cooler. Raw shell eggs stored over unwashed onions and cabbage in Walk in cooler. Raw pork stored over fish sauce in Walk in cooler. Operator relocated all items to an approved location during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg white 49F at 10:49am. Operator discarded during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on front line Reach in cooler and on kitchen prep table. Interior of ice machine soiled with dirt and dust.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef tendons in Walk in cooler not date marked.
Bathroom door left open other than during cleaning or maintenance. Wheelchair accessible restroom door not closed. Employee closed door during time of inspection.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple bottles of water and personal drinks on kitchen prep table and Reach in cooler at front line cook and throughout kitchen area. Employee relocated some water bottles to an approved location during time of inspection.
Food stored on floor. Multiple containers of oil stored on kitchen floor adjacent to front line cook.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between back prep table and wall, adjacent to deli slicer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights in kitchen area missing shield cover.
Stored food not covered. Multiple food items not covered in front line Reach in cooler: cooked fish, cooked pork, etc. employee began covering items during time of inspection.
Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing in room temperature, adjacent to deli slicer. Operator placed cooked pork into Walk in cooler. Discussed with operator.
May 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken feet and pork in Walk in cooler not date marked.
Food stored on floor. Cases of bottled water stored on floor by cash register. Box of bean sprouts stored in kitchen floor. 2 buckets of rice noodles on kitchen floor by front line cook.
Stored food not covered. Cooked shrimp, cooked fish, fried chicken and fried chicken feet in front line Reach in cooler not covered.
May 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Container of medicine improperly stored. Multiple bottles of medicine stored on front line kitchen prep table.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up plastic bag in kitchen floor then continued to chop lettuce. Discussed with employee to wash hands.
Nonfood-grade bags used in direct contact with food. Cooked rice stored in shopping bag in front line Reach in cooler. Raw meat stored in shopping bag in Walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken 63F, bbq pork 62F, cooked brisket 50F, cooked shrimp 52F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stock 76F
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Discussed with operator to have employee ash hands at Employee handwash sink only.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken feet and pork in Walk in cooler not date marked.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Pink mold-line substance inside ice machine.
Current Hotel and Restaurant license not displayed. Operator displayed license during time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee open beverage stored on shelf over kitchen prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses stored over canned goods and a container of dry bean noodles beneath kitchen prep table.
Food stored on floor. Cases of bottled water stored on floor by cash register. Box of bean sprouts stored in kitchen floor. 2 buckets of rice noodles on kitchen floor by front line cook.
Stored food not covered. Cooked shrimp, cooked fish, fried chicken and fried chicken feet in front line Reach in cooler not covered.
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board located at three compartment sink soiled. Interior of oven heavily soiled with grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all Reach in cooler, Walk in cooler, and Walk in freezer are soiled.
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
Container of medicine improperly stored. 4 bottles of medicine stored on top of Reach in cooler adjacent to kitchen burner.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef tallow 53F at 11:13am; prepared previous day at 3pm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tendon stock 92F at 10:38am removed from Walk in cooler at 9:30am; retemp to 86F at 11:23am,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board located at three compartment sink soiled. Interior of oven heavily soiled with grease.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no manager onsite. Manager arrived during time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to three compartment sink.
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.
No soap provided at handwash sink. Adjacent to three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken feet and chicken leg quarters not date marked in Walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several bottles of personal water stored on prep tables throughout kitchen during time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses stored over canned goods and a container of dry bean noodles beneath 2 kitchen prep tables.
Food storage container/container lid cracked or broken. Rice bin lid cracked.
Food stored on floor. 2 Cases of Fry oil, pork bones, open bag of rice, pot of brine solution on kitchen and Walk in freezer floor. Operator began relocation some items off floor during time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen area are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all Reach in cooler, Walk in cooler, and Walk in freezer are soiled.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water In three compartment sink.
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm retested to 100 ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not using wash rinse and sanitize method using a bucket of bleach with sponge on the side to scrub dishes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food reach in cooler cooks line. Employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: cook lamb 47 f raw pork 47 f employee moved to freezer.2nd temp 43 f Ambient air temperature 55 f Reach in Cooler : cook beef 52 f cook shrimp 52 f cook fish 52 f cook rice 53 f cook pork 52 f time/temperature control for safety food was not held over 4 hours manager moved to walk in cooler 2nd temp
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants /food-lodging/food-manager/ observed 5 employees no food manager on duty. Food manager showed up later on during inspection
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.by walk in freezer employee fixed machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside corner part
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 88 f by rice maker
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water In three compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce in bag over ready to eat sauces walk in cooler employee removed to proper storage
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.