K-Hwa RO Gui
7525 W Hillsborough Ave, Tampa, FL 33615 · Permanent Food Service · License 3911763
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 Jul 24 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 7 intermediate, 7 basic (1 repeat); intermediate violations cost 18 at most-52
- Administrative complaint on Jul 24Counts in full until a follow-up finds the problems fixed-20
- Safety score28
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 visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 dented can of pineapple chunks. 2 dented can of diced peaches.
Stop Sale issued due to food not being in a wholesome, sound condition.
Rusted gardening spade used as an ice scoop inside ice machine at bar and Café area. Employee removed 1 liter of ice at time of inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw frozen chicken stored over ready to eat frozen beans, peas, corn, and carrots inside reach in freezer north of the front line cook. Multiple frozen raw items such as chicken, beef and pork are stored over ready to eat items such as frozen broth or cooked vegetables inside walk-in freezer.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade utensils used in direct contact with food.
A yellow handled gardening spade with rusted edges are used as an ice scoop inside ice machine located at bar and Café area. employee removed rusted gardening spade at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Located at back kitchen three compartment sink, stored over handwashing sink. Employee discarded pesticide-emitting strip at time of inspection.
Fixed on the spot
Intermediate7
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards, inside establishment are soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At handwash sink northwest of office.
Equipment drain line draining into handwash sink.
Draining from snow machine located at bar and Café area.
Handwash sink used for purposes other than handwashing.
Handwash sink north of office and walk in cooler is used for storing tongs and cleaning scrubs. Handwash sink located northeast of front line cook used for storing dirty dishes.
No paper towels or mechanical hand drying device provided at handwash sink.
Located at bar and Café area next to ice machine. Handwash sink located northeast of front line cook. Located inside employee restroom.
No soap provided at handwash sink.
Located at bar and Café area next to ice machine. At handwash sink northwest of office.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing for Anna J.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Four large stock pot with broth and kimchi are not covered inside walk-in cooler.
Repeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed leafy greens stored over ready to eat eggs, cooked, cabbage, and rice cake inside reach in cooler located north of front line cook.
Food stored on floor.
Buckets of radish and red sauce stored on floor inside, walking cooler located on the south east of establishment. Three buckets of raw meat stored on floor inside walk in freezer.
Employee personal food not properly identified and segregated from food to be served to the public.
Personal foods throughout establishment are not identified or segregated inside reach in and walk in coolers.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Open can of energy drink stored inside front line cook reach in cooler. Employee removed drink at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Located at handwash sink north of office and walk in cooler. At handwash sink northwest of office. Handwash sink located northeast of front line cook.
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Establishment increased from 95 to 222 without approval.
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
- 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.
- Stop sale
- An order that the food can’t be sold or served.