Kiwa Asian Kitchen

5415 Bayshore Blvd, Tampa, FL 33611 · Permanent Food Service · License 3918287

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 21, 2026

What drove the grade

Raw animal food not separated from ready-to-eat food during preparation.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
1 high priority (no follow-up needed), 2 intermediate, 3 basic
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

6 violations found

First visitJul 21, 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.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
  Observed raw shell eggs stored over butter in walk in cooler at time of inspection
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed stained cutting boards at time of inspection
- 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.
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed area around reach in cooler door gaskets are soiled at time of inspection
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach in cooler handles are soiled at time of inspection
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on stacked food containers stored on shelves at time of inspection
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.