SUNSET LOTUS
514 N FRANKLIN ST STE 105, Tampa FL 33602 · 8133259001
Last inspected Jul 23, 2026 · 10 visits since August 2023
MAR 24
OCT 24
MAR 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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.
Food stored on floor. Oil shorting on floor cooks line Soy sauce buckets on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. White spoon in 91F water cooks line Soy sauce
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cook chicken inside the same cardboard box it comes in. Employee removed from the box
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.main reach in cooler on cooks line raw shell eggs over cooked shrimp and raw shrimp over cook veggies. Discussed importance of storing with employee
Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken over vegetables. Raw shell eggs over noodles pork walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line Cold holding: cook chicken 60F cook chicken 60F cut lettuce 75F cook noodles 65F discuss time as public health with operator. Sushi reach in cooler ambient 69-48F Cold holding: raw tuna 51F raw salmon 50F spicy tuna 51F imitation Krab 49F held less than 4 hours manager moved to freezer
Handwash sink used for purposes other than handwashing. Stored oyster sauce can inside hand washing sink by sushi area. Employee removed
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.
Food stored on floor. Oil shorting on floor cooks line Soy sauce buckets on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. White spoon in 91F water cooks line Soy sauce
Jan 7, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants due to change of ownership with remodel no new plans submitted Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
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/. Observed a sushi reach in on cooks line counter top by service window observed a shelf behind were sushi reach in with sushi cooking pots. Reach in freezer next to hand washing sink instead of mop sink from plans 2018. Under hood filters is a new stove for cooking with bigger pots. Across by cash register is a long steam table with sneeze guards. Hand washing sink and ice machine in back storage room and a prep table close to the mop sink walk in cooler and office.
No probe thermometer provided to measure temperature of food products.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food not separated from ready-to-eat food during preparation.raw shelled eggs over ready to eat mayo walk in Cooler shelf employee removed from above ready to eat food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 44 f raw chicken 44 f cook beef 44 f sliding glass reach in cooler next to walk in cooler. Employee moved all items to freezer 2nd temp 43 f
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers are undercooked for order. Emailed consumer advisory and printed and posted on wall.
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. Observed for 1 employee
Food stored on floor. French fries in boxes on floor walk in freezer. Oil cases stored on floor in back storage area.
Oct 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over cut greens operator moved it.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen area
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front reach in cooler by register. Plant Foods (45F - Cold Holding); Dairy (45F - Cold Holding); cut tomato (44F - Cold Holding) operator went and purchased ice and iced all items down until repairs can be made.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator now has them in dry pans and will change them out every 3-4 hours
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Operator had drinking water filter installed on water faucet, operator removed
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In prep area, operator removed it
Food not stored at least 6 inches off of the floor. In back dry storage
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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. Emailed to operator.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Floor soiled/has accumulation of debris. Floors under equipment soiled
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.