Lam Zhou Mian Dao
2716 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3917229
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 Oct 14 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 4 basic (2 repeats)-19
- Safety score81
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 visitOct 14, 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 priority1
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink on cooks line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing chemicals has no labeling of chemicals on cooks line.
Basic4
Code 02, Labeling, date marking and consumer advisory: 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.
Repeat violation
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Code 10, In-use utensils properly stored: 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.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
C02 tanks not secured on front line.
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.