Kang's Garden
12221 W Linebaugh Ave, Tampa, FL 33626 · Permanent Food Service · License 3913044
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection5 high priority (1 no follow-up needed, 4 fixed on the spot, 1 repeat), 1 intermediate, 5 basic (2 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 1, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs 81°F at 12:15 PM on top of front line cook reach in cooler from 11:15 AM - cooled to 48°F at 1:17 PM inside reach in freezer, placed by employee.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking for fried chicken stored next to front line fryers. A time has been included by the manager at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw frozen chicken are stored over frozen wontons, frozen fried chicken and, raw beef inside reach in freezer, adjacent to three compartment sink. Operator began relocated raw check into an approved location at top of inspection. Marinated raw chicken and raw beef are stored over ready to eat beans sprouts and sauces inside the walk-in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Multiple frozen foods: bbq pork ribs, wontons and, raw shrimp are stored inside shopping bags in multiple reach in freezers. Employee began removing food from inside shopping bags at time of inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observe one employee wash a large grey container, but failed to sanitize after washing. Discussed with employee. Employee rewashed and set aside bin for sanitizing.
Intermediate1
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.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Buckets of raw wings, bean sprouts and, sauces are not covered inside the walk-in cooler
Repeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
One box of unwashed celery, mushrooms, and bell peppers are stored over ready to eat vegetables inside walk-in cooler.
Food stored on floor.
One bucket of sauce is stored on the floor inside the walk-in cooler. Employee relocate sauce of the ground at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee, personal beverage stored on top of front line cook reach in cooler. Employee removed personal drink at time of inspection.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple reach in coolers and reach in freezers gaskets are soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.