NAMBO KITCHEN
4366 PARK BLVD N, Pinellas Park FL 33781
Last inspected Apr 14, 2026 · 7 visits since March 2024
JUL 24
JAN 25
JUL 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 -Provided print copy of vomiting or diarrheal event form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whole chicken inside reach in cooler glass two door.
Duct tape used to repair nonfood-contact surface. Establishment using duct tap on handle of prep knife.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
In-use utensil stored in water at or above 135 degrees Fahrenheit. Temp 90
Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed bowl of yellow beans in a silver bowl outside on outside storage rack used for outdoor wear washing leaf inside water of beans. Employee discarded
Handwash sink not accessible for employee use at all times. Plastic bowl with wash rags inside hand wash sink near three compartment sink. Employee moved
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. During inspection observed chay soup in clear plastic containers in freezer no date of preparation date. Educated dated during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken breast in white reach in cooler cooked Saturday. Education owner. Employee dated all products during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of green tea on back slicer prep table
Food being prepared outside. Observed bowl of yellow beans in water outside of establishment walk out back door to the left beside AC unit on top of a wire rack used for outside wear washing with visible leaf inside water. Stop sale issued.
Stored food not covered. Observed bowl of needles in glass reach in cooler uncovered
Warewashing conducted in outdoor area. Drying rack outside under ac unit with dawn dish soup under table near outside mop sink,.
Jul 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 3- 1/2 pound Cha Lua Pork Roll (cooked pork) 2- 1/2 pound Cha Lua Pork Roll (Cooked pork and cooked mushrooms) 3-1 pound Cha Lua Pork Roll (Cooked pork only)
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observe reduce oxygen package food items labeled as Cha Lua Pork Roll (cooked pork), Cha Lua Pork Roll (Cooked pork and cooked mushrooms) and Cha Lua Pork Roll (Cooked pork only) being sold to the public in double door display cooler in dining room area. Observed item lacking a date. Operator stated item is cooked, cooled and packaged. At the end of the day the item is stored in stand alone freezer. The next business day the item is then removed from the oxygen packaging to be re-steamed. Item is steamed, cooled and repackaged to be place in display cooler to be sold. Operator stated items are only seasonal for New Year's, sold from January 6th to Jan 29, 2025.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
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. Observed reduce oxygen packages labeled as Nem Bo (Raw Ground Beef) and Nem Chua (Raw Ground Pork) lacking date in display cooler in dinning room area deign sold to the public. Provided/emailed operator DBPR Special Process Guidance form. Inspector discussed reduce oxygen packaging processes.
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 3- 1/2 pound Cha Lua Pork Roll (cooked pork) 2- 1/2 pound Cha Lua Pork Roll (Cooked pork and cooked mushrooms) 3-1 pound Cha Lua Pork Roll (Cooked pork only)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on front counter register area: banh tet (cooked pork) (50F - Cooling) In display at front counter: banh bao (cooked pork and vegetables) (64F - Cold Holding) Items moved into white stand alone Freezer/cooler at front counter to bring down temperatures.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observe reduce oxygen package food items labeled as Cha Lua Pork Roll (cooked pork), Cha Lua Pork Roll (Cooked pork and cooked mushrooms) and Cha Lua Pork Roll (Cooked pork only) being sold to the public in double door display cooler in dining room area. Observed item lacking a date. Operator stated item is cooked, cooled and packaged. At the end of the day the item is stored in stand alone freezer. The next business day the item is then removed from the oxygen packaging to be re-steamed. Item is steamed, cooled and repackaged to be place in display cooler to be sold. Operator stated items are only seasonal for New Year's, sold from January 6th to Jan 29, 2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris on in kitchen area.
Handwash sink not accessible for employee use at all times. Spray bottle, utensil, a wet wiping cloth stored in hand sink in front counter area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink.
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. Observed reduce oxygen packages labeled as Nem Bo (Raw Ground Beef) and Nem Chua (Raw Ground Pork) lacking date in display cooler in dinning room area deign sold to the public. Provided/emailed operator DBPR Special Process Guidance form. Inspector discussed reduce oxygen packaging processes.
Food stored on floor. Bucket of noodles stored on floor next to two door display cooler across from three compartment sink. Operator moved bucket the floor.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Deserts and drinks stored in display cooler in dinning room area.
Soiled dry wiping cloth in use. Wiping clothes throughout kitchen area on prep tables, cutting boards on reach in deli cooler, tables storing stove top burners and grill on cook line. Discussed with operator.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes in use not stored in sanitizer bucket throughout kitchen area. Wet wiping clothes stored on prep table, cutting boards on reach in deli cooler, tables storing stove top burners and grill on cook line. Discussed with operator.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in standing 85 F standing water. Employee washed and replenished untenable without water.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose bib at mop sink outside in back of establishment missing vacuum breaker on splitter.
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 -Provided print copy of vomiting or diarrheal event form.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No quaternary or chlorine test kit provided at the time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -For two employees hired within the last 30 days engaging in food preparation during the time of inspection. Emailed operator Food Employee Reporting Agreement.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Thawing frozen food prepared onsite not properly date marked inside stand alone cooler across from three compartment sink.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone and keys stored on container storing food on dry storage rack in kitchen area. Operator moved items to designated area.
Food stored on floor. -Oil stored on floor in dry storage shed outside in back of establishment. Operator moved oil off the floor.
Ice scoop handle in contact with ice. -Employee moved scoop handle off ice inside Ice machine.
No Heimlich maneuver/choking sign posted. -Provided establishment a printed copy of Heimlich maneuver/choking sign.
Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in deli cooler in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. -Operator set up quaternary sanitizer bucket and wet wiping cloths were stored in bucket.
Mar 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and purchased chlorine sanitizer for food contact surface.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
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.