DirtyFLRestaurant Inspection Data

BAP BAP KOREAN EATS

BAP BAP KOREAN EATS maintains a 3.7/5 food safety rating based on 5 health department inspections in TAMPA. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 5 reports on file

1910 N OLA AVE STE 11

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 5 health inspection reports

All Inspection Reports

7/9/2025· 8mo ago

Visit ID: 10926920

Met Inspection Standards

1 int, 2 basic

  • 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating in back kitchen
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm plumb line for sanitation pumping out more water than sanitizer. Chef used chlorine ppm to remake solution will call repair for maintenance.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink. Back kitchen. Manager added paper towels Corrected On-Site

1/27/2025· 1y 1mo ago

Visit ID: 10718282

Met Inspection Standards

2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors u dear equipment soiled

11/12/2024· 1y 4mo ago

Visit ID: 8788519

Met Inspection Standards

2 high, 1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets broken on front cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator replaced Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125f less than 4 hours, by fryer, operator would like to start using time as a public health control for this chicken. Sent operator paperwork
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

2/12/2024· 2y ago

Visit ID: 8525373

Met Inspection Standards

2 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade in back reach in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Dry goods need to be labeled

10/11/2023· 2y 5mo ago

Visit ID: 8506191

Met Inspection Standards

1 int, 2 basic

  • 24-08-4:Basic - 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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Operator moved obstruction. Corrected On-Site