MING GARDEN
2601 N TAMPA ST, Tampa FL 33602 · 813-223-5058
Last inspected Mar 25, 2026 · 9 visits since October 2023
APR 24
DEC 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in back prep area under 3 compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025006070 | Dec 16, 2024 | Mar 13, 2025 | $800 |
| 3--2023032802 | May 24, 2023 | Jul 31, 2023 | $600 |
| 3--2015017110 | Apr 8, 2015 | May 7, 2015 | $400 |
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Wanton in plastic Togo bag employee moved to hotel pan.
Nonfood-grade containers used for food storage - direct contact with food. Cut greens and broccoli in wax box manager moved to food grade containers.
Operating with an expired Division of Hotels and Restaurants license.
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 beef over mushrooms reach in make table cooks line employee removed to proper storage
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook noodles 69F on counter manager moved to reach in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink cooks line.
Floor soiled/has accumulation of debris. Throughout the cooks line
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Wantons stored in plastic carry out bags walk in cooler. Cooked chicken inside cardboard box walk in. Manager removed from box and placed in food grade container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by fryer.
Handwash sink not accessible for employee use at all times. Hand washing sink back prep area has a hose attached to the faucet unable to dispense water into sink. Employee removed the hose to show water working than placed back on
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. Observed for 1 employee Fl restaurant and lodging association. Missing for 3 employees
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table employee removed
Floor soiled/has accumulation of debris. Floors throughout kitchen soiled walls throughout kitchen soiled.
Food-contact surface not smooth and easily cleanable. Cardboard boxes on top of shelf above reach in cooler on cooks line used to store single serving containers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelving of prep tables on cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line by handwashing sink.
Water draining onto floor surface. From hand washing sink. On cooks line used manager moved pipe back into the whole drain on floor
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired on 12-1-2024
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floors under equipment and throughout prep kitchen soiled with heavy build up of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most surfaces have heavy build up on them
Reach-in cooler interior/shelves have accumulation of soil residues.
Feb 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired on 12-1-2024
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floors under equipment and throughout prep kitchen soiled with heavy build up of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most surfaces have heavy build up on them
Reach-in cooler interior/shelves have accumulation of soil residues.
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority2 Intermediate2 Basic
Show 12 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 grabbing cooked chicken with bare hand and placing on other cooked chicken that was already under a stop sale for cross contamination.
Nonfood-grade containers used for food storage - direct contact with food. Broccoli raw touching chicken cardboard wax box. Employee move broccoli to food grade container Cooked chicken touching cardboard wax container employee removed chicken to stove and reheated to 165 f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked egg rolls walk in cooler
Stop Sale issued due to adulteration of food product. Employee used padded gloves that was sitting in raw chicken juice and only splashed water onto gloves than took out cooked chicken from the oven with the contaminated gloves and touched the cooked chicken. Cut cabbage touching chicken cardboard box. Employee discarded cabbage.
Stop Sale issued due to food not being in a wholesome, sound condition. Cut cabbage inside cardboard chicken box. Employee used padded gloves that was sitting in raw chicken juice and only splashed water onto gloves than took out cooked chicken from the oven with the contaminated gloves and touched the cooked chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook noodles 67 f held on counter at 11:00 am tested at 3:59 pm over 4 hours see stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Cut cabbage inside cardboard chicken box.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49 f held on counter employee removed to freezer 2nd temp 43 f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook rice 90 f reheat to 165 f
Handwash sink used for purposes other than handwashing. Hand washing sink back kitchen by three compartment sink blocked with a hose connected to the faucet unable to turn water on. Manager removed the hose and went underneath plumbing to turn on sink observed running water
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For jia ha hoang expired 12/1/24 yue rong Chen 12/1/ 24 Juan Chen 12/1/24
Food stored on floor. Raw shrimp in box on floor by walk in cooler
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in three compartment sink. Using sink to thaw out raw chicken employee began moving out raw chicken to cook.
Dec 17, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
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
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired on 12-1-2024
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Handle on make station is an old bucket handle, not an easily cleanable surface.
Floor soiled/has accumulation of debris. Floors under equipment and throughout prep kitchen soiled with heavy build up of grease and food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most surfaces have heavy build up on them
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. No items in walk in cooler labeled
Dec 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Cooked chicken sitting under counter beneath cash register
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on hot line did not wash hands and working with food items
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over shrimp and other items
Rodent activity present as evidenced by rodent droppings found. Approximately 35 droppings by hot water heater in back of kitchen next to dry bins. Approximately 10 rodent droppings next to reach in freezer in kitchen, behind small table in corner
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
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired on 12-1-2024
Ceiling/ceiling tile shows damage or is in disrepair. Panel in ceiling by hot water heater not installed properly exposing gap to area above.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make station cutting board, operator removed.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Handle on make station is an old bucket handle, not an easily cleanable surface.
Floor soiled/has accumulation of debris. Floors under equipment and throughout prep kitchen soiled with heavy build up of grease and food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most surfaces have heavy build up on them
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Stored on floor in seating area
Working containers of food removed from original container not identified by common name. No items in walk in cooler labeled
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and dish machine not wash hands, discussed with operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in back prep area under 3 compartment sink.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over washed vegetables in the walk in cooler,operator moved it
Handwash sink not accessible for employee use at all times. Front sink had bowl of broccoli in it, back prep sink had spray hose attached to it.
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler have no date markings
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floors, walls, and ceilings throughout kitchen and prep area soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris.inside of microwave and ovens soiled.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of food equipment, prep tables shelving and sinks soiled, throughout kitchen and prep area
Single-service articles improperly stored. Stored on floor in seating area
Stored food not covered. Uncovered food items in walk in cooler stored under dirty soiled shelving.
Water draining onto floor surface. Hand wash sink drain missing part of pipe, operator replaced.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with operator.
Pesticide/insecticide labeled for household use only present in establishment. Raid roach spray.
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over ready to eat items in walk in cooler operator moved it
Handwash sink not accessible for employee use at all times. Spray hose hooked up to sink, and sink full of pans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked in walk in cooler
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floors throughout kitchen soiled, walls throughout kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen and prep area soiled. shelving in cooler soiled
Plumbing system in disrepair. Pipe under hand wash sink on hot line, using drink bottle for extension.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Throughout walk in cooler and prep room
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.