TANG'S CHICKEN
2001 GULF TO BAY BLVD #C
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
6
Intermediate
4
Basic
8
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - 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 Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Reviewed with manager .
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food ( containers of sauce and oil ) stored on floor near kitchen hand wash sink . Employees relocated food . Corrected On-Site
- 10-17-4:Basic - 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 Corrected On-Site
- 10-07-4:Basic - 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 **Corrective Action Taken**
- 23-03-4:Basic - 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
- 08B-17-4:Basic - 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 Corrected On-Site
- 03D-01-5:High Priority - 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.
- 01B-36-5:High Priority - 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
- 14-15-4:High Priority - 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 . **Corrective Action Taken**
- 08A-02-6:High Priority - 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 Corrected On-Site
- 01B-02-5:High Priority - 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
- 03B-01-6:High Priority - 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 **Corrective Action Taken**
- 05-10-4:Intermediate - -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.
- 31A-09-4:Intermediate - 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 Corrected On-Site
- 31A-11-4:Intermediate - 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 .
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom . Manager placed paper towels in dispenser Corrected On-Site
Food safety inspection conducted on 2/24/2025 revealed 18 total violations (6 high priority, 4 intermediate, 8 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelf above griddle
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler and prep table on cook line, removed Corrected On-Site
- 10-01-5:Basic - 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
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 94F water at front counter
- 23-03-4:Basic - 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
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils at front counter not properly protected
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce in reach in cooler
- 08A-17-6:High Priority - 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
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Box of plastic wrap on hand sink in kitchen, removed Corrected On-Site
- 16-37-1:Intermediate - 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
Food safety inspection conducted on 11/7/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 5/7/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in rice container. Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over eggrolls in stand up freezer . Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/7/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2024-01-03: **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers above microwave. Repeat Violation - From follow-up inspection 2024-01-03: **Time Extended**
- 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2024-01-03: No manager certificate availability at time of callback Admin Complaint
Food safety inspection conducted on 1/3/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/24/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to portion rice. Large white plastic can.
- 08B-38-4:Basic - 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. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
- 35B-02-4:Basic - Insect control device installed on bottom shelf with cooking oil. Device moved to floor.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo containers above microwave. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions in glass top cooler.
- 03A-02-5:High Priority - 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.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Food safety inspection conducted on 10/24/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 8/28/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-08-28: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2023-08-28: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-08-28: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-08-28: Admin Complaint
Food safety inspection conducted on 8/28/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).