TANG'S CHICKEN
2001 GULF TO BAY BLVD #C, Clearwater FL 33765 · 7272388332
Last inspected Apr 7, 2026 · 8 visits since August 2023
MAY 24
NOV 24
FEB 25
DEC 25
APR 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Sanitizing labeled as laundry use bleach. Manager purchased the correct bleach for food contact surfaces
Nonfood-grade bags used in direct contact with food in bulk container sugar. Manager removed food from bag
Raw animal food ( open cox of raw steak ) stored over or with ready-to-eat food ( cooked food) in a freezer - not all products commercially packaged at cook line. Reviewed with manager.
Raw animal food ( raw shell eggs) stored over/not properly separated from ready-to-eat food.( sauces) in tall double door cooler
Show the remaining 8 findings ▾
Raw animal foods ( raw chicken) not properly separated from one another ( raw beef ) based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged in tall two door cooler
Handwash sink used for purposes other than handwashing. Items stored in kitchen hand wash sink. Items removed. Reviewed with manager hand wash sinks are for washing hands only.
Food stored on floor in storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled outer surface of tall reach in cooler and tall reach in freezer - soiled outer surfaces of bulk food container in back kitchen - soiled window sill at cook line
Tall double door reach-in freezer interior/shelves have accumulation of soil residues.
Unwashed fruits/vegetables stored with ready-to-eat food ( cooked noodles ) in tall double door cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager changed solution to 100 ppm chlorine
Working containers of food removed from original container not identified by common name on bulk food containers in kitchen
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Down water puddle right outside back door with mop buck with wet mop beside single service glove in water on ground.
Food placed in soiled container. Observed cooked chicken wings inside inside touching empty old box of raw chicken wings. Near fan. Cooling. Watch establishment fry all wings in raw chicken wings box
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in plastic bags over top won ton wraps in reach in freezer.
Handwash sink not accessible for employee use at all times. Plastic wrap and spoon inside hand wash sink at prep line, employee moved
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In deli cooler
In-use knife/knives stored in cracks between pieces of equipment. At deli cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in cooler
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - cooked chicken on shelf at 3:10 pm 74F placed on shelf at 12:45 pm after frying. Reviewed with manager cooling procedures.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken on shelf at 3:10 pm at 74 F placed on shelf at 12:45 pm after frying
Nonfood-grade containers used for food storage - direct contact with food. Cardboard box reused to store breaded shrimp in freezer. Reviewed with manager. Manager removed shrimp from box to a food grade container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager. Manager rearranged food
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked brown rice 109 F in warmer at cook line. No temperatures taken today. Rice discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked brown rice 109 F in warmer at cook line. No temperatures taken this day. Rice discarded
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager regular monitoring of food temperatures -No probe thermometer provided to measure temperature of food products.
Handwash sink not accessible for employee use at all times. Containers of sauce stacked in front of back kitchen hand wash sink. Employees relocated containers
Handwash sink used for purposes other than handwashing. -Employee dumped water in hand wash sink. Reviewed with manager hand wash sinks are for washing hands only.
No paper towels or mechanical hand drying device provided at handwash sink in restroom. Manager placed paper towels in dispenser
Bowl or other container with no handle used to dispense food in frozen foods in freezer at cook line. Reviewed with manager. Manager removed bowls
Covered waste receptacle not provided in women's bathroom. Reviewed with manager.
Current Hotel and Restaurant license not displayed.
Food ( containers of sauce and oil ) stored on floor near kitchen hand wash sink. Employees relocated food.
In-use knife/knives stored in cracks between pieces of equipment- between table and reach in cooler at cook line. Reviewed with manager. Manager removed knives and placed in dish washing area
In-use utensil stored in standing water less than 135 degrees Fahrenheit at 97 F. Reviewed with manager. Manager discarded water and moved utensils to dish washing area to be cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on shelving unit at cook line. - soiled outer surface of bulk food containers at cook line. - soiled gaskets in glass door reach in cooler in front counter area Reviewed with manager
Unwashed fruits/vegetables ( heads of cabbage ) stored with ready-to-eat food. ( container of peppers in glass door cooler in front counter area. Reviewed with manager. Manager rearranged food
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce in reach in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over raw shrimp in reach in freezer
Handwash sink not accessible for employee use at all times. Box of plastic wrap on hand sink in kitchen, removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to provide test kit during inspection
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line food-contact shelves. Shelf above griddle
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler and prep table on cook line, removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 94F water at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease on equipment on cook line
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles not stored inverted or protected from contamination. Plastic utensils at front counter not properly protected
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce - glass reach in cooler. Raw chicken stored over produce in stand up cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over eggrolls in stand up freezer.
Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in rice container.
Jan 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
In-use knife/knives stored in cracks between pieces of equipment.
Single-service articles not stored inverted or protected from contamination. Togo containers above microwave.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions in glass top cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 110f, cooked chicken 77f, items put in reach in cooler.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Bowl or other container with no handle used to dispense food. Cup used to portion rice. Large white plastic can.
Food stored on floor. Buckets of sauces stored on floor in front of hand wash sink. Cooking oil stored on floor in front storage room.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
Insect control device installed on bottom shelf with cooking oil. Device moved to floor.
Single-service articles not stored inverted or protected from contamination. Togo containers above microwave.
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
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.
Covered waste receptacle not provided in women's bathroom.
Outer openings not protected with self-closing doors.
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.