GOOD TASTE

Name: GOOD TASTE
Address: 8221 N FLORIDA AVE, TAMPA, FL, 33604, US
Rating: 24.2

8221 N FLORIDA AVE, TAMPA, FL 33604

License #3912472

24.2 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GOOD TASTE in TAMPA currently holds an InspectFL Health Score of 24.2 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 June 3, 2026. Across those visits, inspectors documented 113 total violations — 14 critical, 23 major, 76 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 29, 2025

The latest inspection on June 3, 2026 shows 12 observation rows: 2 critical, 5 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

Inspector notes

113

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

GOOD TASTE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board cooks line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cooks line main prep station
[29-20-5] Standing water or very slow draining water in handwash sink. Back kitchen by walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw frozen beef in 3 comp sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour blue cans not labeled
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over ready to eat noodles cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of soy sauce buckets walk in cooler and raw shell eggs over crab meat walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Back kitchen sink blocked with multiple buckets. Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back
[31B-03-4] No soap provided at handwash sink.hand washing sink in back
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken and cook egg rolls walk in cooler.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing year on the only food handler certificate manager added 2026 as the year

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed operators plates of food on front and back kitchen prep tables and counter eating and cooking
[12B-07-4] Employee open beverage container sitting on a food preparation table or over/next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk-in-cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-22-4] Floor area(s) covered with standing water. Near hand sink and 3 compartment sink
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Dirty mop water left in yellow mop bucket
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Outside of microwave on cooksline soiled
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation.
[08B-12-5] Stored food not covered. Walk-in-cooler enrolls not covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bag of frozen chicken thawing out at room temperature near 3 compartment sink. Operator placing in walk-in-cooler
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked beef in walk-in-cooler
[25-28-4] Single-service containers not constructed with the required characteristics. Observed plastic jug cut in half and reused as scoop
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings at 92 F. Inspector time as a public health control and emailed form.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cooking containers stored inside hand sink near 3 compartment sink
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Fangqun Liu Owner/Manager
[27-09-4] No running cold water at hand sink. Near 3 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. Walk-in-cooler
[53B-10-4] Records/documents for required employee training do not contain all of the required information. National Restaurant Association Educational Foundation - ServSafe book not complete by employee

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed stored on top prep table
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Cooksline and underneath cooking equipment
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Cutting boards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[35B-05-4] Outer openings not protected during operation.
[29-20-5] Very slow draining water in handwash sink near three-compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in-cooler
[25-28-4] Single-service containers not constructed with the required characteristics. Plastic jug cut in half and reused as scoop
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Large soy buckets stored inside hand sink near walk-in-cooler
[31B-03-4] No soap provided at handwash sink. Hand sink near walk-in-cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.