Jasmine Thai Restaurant
13248 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3905406
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 5 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of cooked chicken in front of container of raw shrimp in reach in cooler. Manager moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed plastic bags holding washed and RTE produce. Manager was unable to prove whether the bags were food grade.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed pork and shrimp spring rolls undated from freezer that were taken out yesterday in cooler to the left of the stove. No date mark tracking.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed prepared cilantro without a cover in sliding door cooler across from main line. Operator covered. Observed bag of unwashed carrots stored with a fan on top. Manager moved fan.
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed lettuce over washed cilantro. Manager moved.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed raw chicken wings in cooler with produce for customers. Manager moved to employee refrigerator.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Observed dried garlic flakes container had holes cut in lid to be used as a shaker. Discussed using a shaker.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
The current copy available expired 2-1-26. Discussed with manager printing out current license.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.