LAM ZHOU MIAN DAO

Name: LAM ZHOU MIAN DAO
Address: 2716 E FOWLER AVE, TAMPA, FL, 33612, US
Rating: 25.6

2716 E FOWLER AVE, TAMPA, FL 33612

License #3917229

🥡 Chinese ℹ️

25.6 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LAM ZHOU MIAN DAO in TAMPA currently holds an InspectFL Health Score of 25.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 93 total violations — 12 critical, 22 major, 59 minor.

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Record snapshot

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The latest inspection on October 14, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

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Inspection coverage

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Inspector notes

Coverage note

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LAM ZHOU MIAN DAO has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked and held longer then 24 hours has no date markings inside walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cooks line.
[08B-38-4] Food stored on floor. Pots with meats inside stored on floor in front of mop sink. Employee removed pots from floor and properly stored pots.
[02D-01-5] Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients on tray in middle of cooks line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. C02 tanks not secured on front line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line. Employee removed knife and placed at dishwasher.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored overtop cooked rice inside walk in cooler. Managers removed and properly stored shrimp.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing chemicals has no labeling of chemicals on cooks line.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small White board on cooks line
[35A-03-4] Dead roaches on premises. 1 dead roach next to three compartment sink on floor. Owner removed dead roach and sanitized area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table server line. Employee cigarettes on top shelf of cooks line employee removed cigarettes from top shelf away from food
[08B-38-4] Food stored on floor. Boxes of food by dish washing machine. Employee began putting away items on floor Soy sauce buckets on floor in walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. By the flour storage area
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plastic ups with spices sitting on cardboard on main cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach Cooler gasket on cooks. Line
[08B-12-5] Stored food not covered. Cook pork cooked and cooked sauces not covered in walk in cooler
[01B-01-4] Dented present. See stop sale. 1 can oyster sauce in storage room above reach in freezer by kitchen exit door . Management removed dented can
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut lettuce reach in cooler across from fryer. Owner moved to proper storage Raw scallops over veggies in reach in cooler make table across from big cooking pots on line owner removed to proper storage Raw quail eggs above dough and cut lettuce in walk in Cooler owner removed to proper storage
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee washed knife in hand washing sink. Discussed hand sink is used for only washing hands.
[53B-14-5] 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. N.y expired 1-2-25 for 1 employee

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Non handled bowl used to scoop tofu, discussed with operator. Operator removed at time of inspection.
[36-36-4] Ceiling tile missing. Ceiling tile in back storage area missing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board grooved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above prep table in kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in freezer, operator discarded.
[08B-38-4] Food stored on floor. Oil stored on floor, discussed with operator.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop touching handle. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice standing in water at 127F, operator rewashed utensils at time of inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board.
[38-01-4] Light shield damaged/in disrepair. Light shield above reach in freezer in back storage area in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer near side kitchen entrance soiled. Gaskets on reach in cooler soiled near cookline.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Single service forks in back storage area not inverted. Forks stored handle down.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of baking soda in back storage area not labeled. Container of flour missing label. Operator labeled at time of inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher in use at time of inspection. Dishwasher (Chlorine 10ppm); Discussed with operator on having technician out to repair dishwasher. Operator set up 3 compartment sink at time of inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands approximately 5 seconds, discussed with operator. Operator coached employee.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (93F - Hot Holding) CORRECTED TO 178F prepared 12:30 first temperature at 1:05 second temperature 1:10
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker. Splitter.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink, discussed with operator. Operator had employee wash hands at hand sink.
[11-27-4] 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. Provided operator with education packet containing cleanup procedure.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink used to store pitchers, operator moved at time of inspection.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator on obtaining reporting agreement for all new hires. Provided operator with education packet containing reporting agreement.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in container of salt.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee scooter next to dry storage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly trap over seasonings in dry storage, operator removed at time of inspection.
[08B-38-4] Food stored on floor. Oil on floor under rice cooker.
[10-08-5] Ice scoop handle in contact with ice. At soda machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 78 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of salt and flour not labeled in dry storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container in handwash sink next to soda machine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working with no certified food manager on site.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Meat stored on floor inside walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table. Chef removed knife and placed at dishwasher.
[33-16-4] Open dumpster lid.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef stored overtop unwashed cabbage inside small reach in cooler at beginning of cooks line. Chef removed and properly stored beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler on cooks line. Raw beef cold holding at 47F 11:38. Re-temp At 12:00 temperature at 40F.
[11-27-4] 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. Emailed operator bodily fluids clean up sign.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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.
[11-26-1] 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. Emailed operator employee reporting agreement.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on any prepared foods inside walk in cooler.