NEW TUNG TUNG 2
7040 LAND O LAKES BLVD UNIT 105
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Fried meat balls cut cabbage cook egg rolls walk in Cooler. Warning - From follow-up inspection 2025-02-17: Still observed **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink stored dishes inside employee removed. Warning - From follow-up inspection 2025-02-17: Still observed **Time Extended**
Food safety inspection conducted on 2/17/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/13/2025
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Fried meat balls cut cabbage cook egg rolls walk in Cooler. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler egg rolls siting in cardboard boxes. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cook chicken walk in cooler. Raw beef over ready to eat sauce buckets walk In cooler Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 67 f walk in cooler went down over night management checked the ambient air temperature of walk in cooler at 11 am upon arrival at 38 f than called maintenance for repair. Observed maintenance working on walk in cooler at time of inspection. Manager states maintenance arrived 30 minutes prior to inspection. Fried meatballs 62 f raw shelled eggs ambient 68 f cook pork 66 f cook chicken 61 f breaded chicken 65 f cook pork 65 f burben chicken 64 f wanton 67 f egg roll 67 f breaded chicken 67 f breaded chicken 64 f cut cabbage 64 f raw seed sprouts 66 f raw chicken 64 f no temperatures documented Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient air temperature 67 f walk in cooler went down over night management checked the ambient air temperature of walk in cooler at 11 am upon arrival at 38 f than called maintenance for repair. Observed maintenance working on walk in cooler at time of inspection. Manager states maintenance arrived 30 minutes prior to inspection. Fried meatballs 62 f raw shelled eggs ambient 68 f cook pork 66 f cook chicken 61 f breaded chicken 65 f cook pork 65 f burben chicken 64 f wanton 67 f egg roll 67 f breaded chicken 67 f breaded chicken 64 f cut cabbage 64 f raw seed sprouts 66 f raw chicken 64 f no temperatures documented. Reach in cooler grey house fridge ambient air temperature 52 f Cold holding cook chicken 56 f cook pork 56 f cook chicken 52 f cook egg roll 58 f cook wanton 49 brought from freezer at 11:30 am less than 4 hours. Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink stored dishes inside employee removed. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. By walk in cooler. Warning
Food safety inspection conducted on 2/13/2025 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. For rice. Employee removed Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Management removed Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by walk in cooler.
- 08B-12-5:Basic - Stored food not covered. Walk in cooler. Cooked egg rolls and cooked chicken.
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in top portion of make table - no complete physical barrier between top and bottom. Raw beef over cook chicken on main prep line. Employee removed to proper storage Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook dumplings reach in cooler across from big stove pots. Employee removed to proper storage Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top grab section cook line . cook chicken 46 f cook noodles 47 f employee moved to walk in **Corrective Action Taken** Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles have plastic wrap over during cooling stage in walk in cooler. Management removed wrap. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
7
Intermediate
1
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Walk in freezer in buckets. Dry storage.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink slow draining in back kitchen
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discuss with management the importance of hand washing employees entered kitchen after sitting down in dining room and began touching clean equipment.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw pork in customer Togo bag in walk in freezer.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard used as a container for cook chicken in walk in cooler.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-13-5:High Priority - 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.raw pork over cook chicken and pork main reach in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken walk in cooler. Employee removed to proper storage.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce. 47 f on counter.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cook chicken with plastic wrap and placed in cooler.
Food safety inspection conducted on 3/19/2024 revealed 10 total violations (7 high priority, 1 intermediate, 2 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Biyng had no training - From follow-up inspection 2023-10-12: **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/11/2023
High Priority
6
Intermediate
7
Basic
14
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-71-4:Basic - tape used to repair nonfood-contact surface - shelf cover on storage rack in food prep area - manager discarded shelf covering Corrected On-Site
- 08B-38-4:Basic - -Food ( shrimp) stored on floor in walk in cooler -containers of sauce on floor in back kitchen area Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in food prep area
- 08B-20-4:Basic - Damaged food not properly segregated. Two Dented cans present of soy sauce in storage area -manager discarded cans **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food in cooler with sodas for customers in front counter area - manager removed employee food Corrected On-Site
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil - cooked chicken stored in box used for raw chicken in walk in cooler . See stop sale.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in food prep area
- 51-18-6:Basic - No copy of latest inspection report available.
- 25-32-4:Basic - Reuse of single-service or single-use articles. -Cans reused to store food in reach in cooler - plastic jugs reused to make scoops in food prep area - manager discarded jug scoops Repeat Violation
- 08B-12-5:Basic - Stored food ( cut vegetables , cooked chicken ) not covered in walk in cooler - open bag of potato starch in dry storage area - manager closed bag
- 08B-17-4:Basic - Unwashed fruits/vegetables( box of fruit) stored with ready-to-eat food ( cut vegetables) in walk in cooler .
- 14-12-4:Basic - Utensils in poor condition. -Food container broken in food prep area
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.manager changed solution Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and salt - manager labeled containers Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in refrigerator - manager removed bag and menu from food Corrected On-Site
- 35A-02-6:High Priority - One dead flying insect in kitchen, food preparation inside damage container - manager discarded container and insect Corrected On-Site
- 08A-05-6:High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( cooked chicken ) in walk in cooler - manager rearranged food Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - cooked chicken stored in box used for raw chicken in walk in cooler- manager discarded chicken **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken 47 F shrimp 45 F , cooked pork 46 F , cut cabbage 52 F, bean sprouts 46 F , noodles 47 F , raw beef 44 F in top section of cooler opposite woks - placed in cooler from walk in cooler at 10:00 am - manager moved food to walk in cooler recheck foods 42-43 F **Corrective Action Taken**
- 01B-01-4:High Priority - Two Dented cans present of Soy sauce in storage area See stop sale. Manager discarded cans **Corrective Action Taken**
- 11-27-4: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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink blocked by containers of sauce in back kitchen - manager relocated containers - reviewed with manager that hand wash sinks must be accessible at all times **Corrective Action Taken**
- 11-26-1: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.
- 31B-03-4:Intermediate - No soap provided at handwash sink in back kitchen area - reviewed with manager that hand wash sinks must be stocked at all times and reviewed the importance of proper hand washing - manager placed soap,at hand wash sink Corrected On-Site Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 26 F when tested in ice bath - reviewed proper use of thermometer and temperature monitoring with manager
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, chicken and egg rolls in white refrigerator
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Biyng had no training
Food safety inspection conducted on 10/11/2023 revealed 27 total violations (6 high priority, 7 intermediate, 14 basic).