GAO RESTAURANT

Name: GAO RESTAURANT
Address: 8405 NORTH HIMES AVENUE, SUITE 105, TAMPA, FL, 33614, US
Rating: 6.3

8405 NORTH HIMES AVENUE, SUITE 105, TAMPA, FL 33614

License #3917557

🥡 Chinese ℹ️

6.3 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 5 findings · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GAO RESTAURANT in TAMPA currently holds an InspectFL Health Score of 6.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 96 total violations — 19 critical, 25 major, 52 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 14, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspection coverage

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Inspector notes

Coverage note

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GAO RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable on flip top units.
[14-17-4] Walk-in cooler and freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on gaskets on walk in cooler, freezer, and reach in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed stained ceiling tiles in food prep areas, storage areas, and cooking area.
[22-16-4] Reach-in cooler shelves have accumulation of food residues.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting board observed with grooves in back kitchen across from stove area and above triple sink , discussed with operator the importance of smooth cleanable surfaces.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottles of water and drinks on food prep tables in kitchen , manager had employees remove drinks .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones of food prep table across from the walk in cooler, employees moved cell phones to appropriate location.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector provided operator with choking poster, and he hung it up at time of inspection.
[08B-12-5] Stored food not covered. Observed beef stored in a bowl and a pan not covered in walk in freezer .employee covered items.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area, employee washed hands in kitchen and put on gloves before returning to work.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed shelled eggs stored over unwashed carrots produce in walk in cooler, operator move items to an appropriate location.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet., discussed with operator the importance of a vacuum breaker.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided operator with a vomiting and diarrheal poster, and he hung it up at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in the back kitchen across from stove area soiled , discussed with operator the importance of clean surfaces.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed metal racks in walk in cooler with rusty shelves, discussed with operator the importance of clean shelves.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Wheelchair accessible restroom door not closed. Employee closed door during time of inspection.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple bottles of water and personal drinks on kitchen prep table and Reach in cooler at front line cook and throughout kitchen area. Employee relocated some water bottles to an approved location during time of inspection.
[08B-38-4] Food stored on floor. Multiple containers of oil stored on kitchen floor adjacent to front line cook.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between back prep table and wall, adjacent to deli slicer.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights in kitchen area missing shield cover.
[08B-12-5] Stored food not covered. Multiple food items not covered in front line Reach in cooler: cooked fish, cooked pork, etc. employee began covering items during time of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing in room temperature, adjacent to deli slicer. Operator placed cooked pork into Walk in cooler. Discussed with operator.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine sanitizer used for laundry only in establishment. Employee purchased proper chlorine sanitizer during time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked fish in front line Reach in cooler. Raw shell eggs stored over unwashed onions and cabbage in Walk in cooler. Raw pork stored over fish sauce in Walk in cooler. Operator relocated all items to an approved location during time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg white 49F at 10:49am. Operator discarded during time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on front line Reach in cooler and on kitchen prep table. Interior of ice machine soiled with dirt and dust.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef tendons in Walk in cooler not date marked.

Disposition: Warning Issued
[22-20-5] Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Pink mold-line substance inside ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator displayed license during time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee open beverage stored on shelf over kitchen prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses stored over canned goods and a container of dry bean noodles beneath kitchen prep table.
[08B-38-4] Food stored on floor. Cases of bottled water stored on floor by cash register. Box of bean sprouts stored in kitchen floor. 2 buckets of rice noodles on kitchen floor by front line cook.
[08B-12-5] Stored food not covered. Cooked shrimp, cooked fish, fried chicken and fried chicken feet in front line Reach in cooler not covered.
[41-07-4] Container of medicine improperly stored. Multiple bottles of medicine stored on front line kitchen prep table.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up plastic bag in kitchen floor then continued to chop lettuce. Discussed with employee to wash hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked rice stored in shopping bag in front line Reach in cooler. Raw meat stored in shopping bag in Walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken 63F, bbq pork 62F, cooked brisket 50F, cooked shrimp 52F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stock 76F
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Discussed with operator to have employee ash hands at Employee handwash sink only.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken feet and pork in Walk in cooler not date marked.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several bottles of personal water stored on prep tables throughout kitchen during time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purses stored over canned goods and a container of dry bean noodles beneath 2 kitchen prep tables.
[14-38-4] Food storage container/container lid cracked or broken. Rice bin lid cracked.
[08B-38-4] Food stored on floor. 2 Cases of Fry oil, pork bones, open bag of rice, pot of brine solution on kitchen and Walk in freezer floor. Operator began relocation some items off floor during time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen area are soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all Reach in cooler, Walk in cooler, and Walk in freezer are soiled.
[41-07-4] Container of medicine improperly stored. 4 bottles of medicine stored on top of Reach in cooler adjacent to kitchen burner.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef tallow 53F at 11:13am; prepared previous day at 3pm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tendon stock 92F at 10:38am removed from Walk in cooler at 9:30am; retemp to 86F at 11:23am,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board located at three compartment sink soiled. Interior of oven heavily soiled with grease.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no manager onsite. Manager arrived during time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to three compartment sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. Adjacent to three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken feet and chicken leg quarters not date marked in Walk in cooler.