FAR EAST RESTAURANT

Name: FAR EAST RESTAURANT
Address: 5022 E 10 AVE, TAMPA, FL, 33619, US
Rating: 83.4

5022 E 10 AVE, TAMPA, FL 33619

License #3912469

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FAR EAST RESTAURANT in TAMPA currently holds an InspectFL Health Score of 83.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 2, 2025. Across those visits, inspectors documented 38 total violations — 12 critical, 6 major, 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not yet imported — showing violation categories below.

Call Back - Complied
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pasta 67 F, cooked shrimp 47 F, cooked pork 48 F, raw shrimp 45 F, raw beef 46 F, raw chicken 48 F, Per employee items were put in reach in cooler between 11:30-12 pm. Time temped 1:50 pm. Employee did not do any corrective action to bring down to temperature.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing at room temperature on prep table in kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper over prep table next to 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over duck sauce and cut onions in walk in cooler.
[12B-14-4] Employee beverage container in food. Employee opened Red Bull in cut carrots in reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee beverage container in food. Employee opened Red Bull in cut carrots in reach in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in bulk rice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked pasta noodles with bare hand.
[14-05-4] Cardboard used to line food-contact shelves in walk in freezer.

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