THINH AN KITCHEN & TOFU
8104 W WATERS AVE, TAMPA, FL 33615
License #3912268
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THINH AN KITCHEN & TOFU in TAMPA currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, DBPR recorded 16 total findings; InspectFL has detailed violation rows for 11 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 15, 2026 shows 11 observation rows: 3 critical, 6 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee personal water bottle stored inside ice machine. Manager removed bottled water and discarded 2 pounds of ice.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Front line cutting boards.
- [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. Manager unable to locate the folder for all employee food handler certificates.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Multiple loaves of bread stored inside shopping bags inside walk-in freezer.
- [02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple food packages sold on site for customer self service are not properly labeled, located inside reach in coolers and on self service counter with cooked products placed on Time as a public health control.
- [03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conduct vacuum packaging for cooked pork, fried ground pork and pork pate for customer self service at front counter self service station. Packaged foods are held for more than 48 hours without proper labeling. A reduced oxygen packaging handout has been provided to and emailed to the manager at time of inspection.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink used as storage for containers on front line cook and in tofu-make room. All items have been removed from inside hand washing sink at time of inspection.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple containers of cooked chicken, pork and fish, rice noodles with pork meat, spring rolls with cooked chicken and cooked shrimp, cooked rice with pork and vegetables for customer self service. Manager currently have a generic time marking for food from 8 AM to 12 PM. Establishment does not have a completed time as a public health control form, manager unable to locate form. Employee arrives at 8 AM to begin food production. Cooked food is then cooled at room temperature before employee starts packaging food into individual trays for self service. During time of production the employee does not take temperature of the food, should it rise above 41°F or drop below 135°F. A Time as a public health control form has been printed and provided to the manager at time of inspection.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On front line handwashing sink adjacent to ice machine. Employee provided paper towels at time of inspection.
- [08B-56-4] Food stored in ice used for drinks. See stop sale. Employee personal water bottle stored inside ice machine. Manager removed bottled water and discarded 2 pounds of ice.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Personal beverages included one open can of Coke stored inside front line reaching cooler. Manager removed personal beverages to an approved location at time of inspection.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
THINH AN KITCHEN & TOFU has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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