TADAS KITCHEN
11237 CAUSEWAY BLVD, Brandon FL 33511 · 813-240-5697
Last inspected Apr 3, 2026 · 9 visits since August 2023
FEB 24
JAN 25
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. Emailed to operator
★ 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--2026025533 | Mar 27, 2026 | May 14, 2026 | $200 |
| 3--2016043176 | Aug 31, 2016 | Sep 29, 2016 | $400 |
Inspection history
9 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm 3 times. Operator set up 3 compartment sink for manual sanitizing, tested chlorine at 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked beef in walk in cooler. Operator arranged correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator arranged correctly
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropping off soiled dishes, no hand wash.
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. Bean sprouts at server station. Time was determined, time mark placed.
Handwash sink used for purposes other than handwashing. Dirty dishes and ice observed in hand sink at wait station. Operator removed items. Discussed hand sinks are for hand washing only.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared items in multiple reach in coolers and walk in cooler not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At unisex restroom.
Bowl or other container with no handle used to dispense food. Bowls used to scoop bulk rice and flour. Operator removed bowls.
Cove molding at floor/wall juncture broken/missing.observed at back door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over food items in storage area. Operator removed drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over flip top cooler. Purse on shelf over prep table where employee was preparing cucumbers. Operator removed items.
Equipment and utensils not properly air-dried - wet nesting. Plastic 6 quart containers on shelf. Operator separated to dry.
Food stored on floor. Cooking oil, soy sauce, and buckets of sea salt on floor in kitchen. Case of beef on floor in walk in cooler. Operator placed all items on shelf
Hole in or other damage to wall. At mop sink
Time/temperature control for safety food thawed in an improper manner. Raw beef in bus tub thawing at room temperature on shelf under slicer. Operator moved items to walk in cooler.
Working containers of food removed from original container not identified by common name. Bulk rice and flour containers not labeled. Operator placed labels.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items in reach in freezer stored in shopping bags
Equipment and utensils not properly air-dried - wet nesting.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice at 0ppm.
Nonfood-grade bags used in direct contact with food. Multiple items in reach in freezer stored in shopping bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean Sprouts (59F - Cold Holding). Employee placed ice in container. **Corrective Action Taken* Rechecked temp 42F
Handwash sink not accessible for employee use at all times. Hand sink in wait station has dished and cleaning buckets stored in it.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Pint container used as scoop in bulk rice. Operator removed.
Equipment and utensils not properly air-dried - wet nesting.
Stored food not covered. Raw shrimp, cooked chicken wings, cooked rice in reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Operator turned on water.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line rehydrated rice noodles (60F - Cold Holding); bean sprouts (60F - Cold Holding) Discussed icing and or using Time As A Public Health Control
Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink blocked by bucket. Manager moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken in reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed hats and purse on cook line. Manager removed
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 10ppm)
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/
Food stored on floor. Observed container of soup in walk in cooler on floor, employee removed soup from floor.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Container of medicine improperly stored. Mucinex on shelf over reach in cooler
Toxic substance/chemical improperly stored. Winder on reach in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and vegetables
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed B-12 vitamins stored on shelf above prep table Corrected-observed employee remove
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. Emailed to operator
Handwash sink not accessible for employee use at all times. Observed water purification system installed on hand sink in dish area
No soap provided at handwash sink. Observed missing at hand sink in dish area
Bowl or other container with no handle used to dispense food. Observed a plastic bowl used to scoop bulk rice Corrected -observed employee remove
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on prep table Corrected -observed employee remove
Exterior door has a gap at the threshold that opens to the outside. Observed under back screen door
Food not stored at least 6 inches off of the floor. Observed 4 containers of oil stored on floor in dry storage area
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.