420 W KENNEDY BLVD, Tampa, FL 33606
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Partial
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: milk 68 F, soy milk 59 F, Per operator items have been out for 1 hour. Operator put in reach in cooler at time of inspection. Corrective Action Taken
Complaint Partial
Inspection Completed - No Further Action
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area. Warning - From follow-up inspection 2025-09-10: Time Extended
Complaint Full
Warning Issued
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 3 compartment sink tested 0 ppm, employee began remaking. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 47 F, beef 44 F in cooler under grill. Pasta 55 F, Salsa 46 F, cut leafy greens 52 F, chicken salad 47 F, cut cabbage 45 F, eggs 48 F in prep cooler on the middle of the line across from grill. Employee began putting on ice. Corrective Action Taken Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun. Warning
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink at bar. Repeat Violation Warning
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of food handler certificates. Warning
Basic - Carbon dioxide tanks not adequately secured. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags above cooler, manager removed at time of inspection. Corrected On-Site Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area. Warning
Basic - Floor area(s) covered with standing water. Near drink station. Warning
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, manager removed at time of inspection. Corrected On-Site Warning
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quaternary ammonium, employee began remaking. Corrective Action Taken Repeat Violation Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. By walk in cooler
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (49F - Cold Holding) re-temperature 42F chicken (48F - Cold Holding) re-temperature 41F raw salmon (48F - Cold Holding) re-temperature 43F raw beef steak (49F - Cold Holding) re-temperature 41 Items placed on ice for rapid chill. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (49F - Cold Holding) re-temperature 42F chicken (48F - Cold Holding) re-temperature 41F raw salmon (48F - Cold Holding) re-temperature 43F raw beef steak (49F - Cold Holding) re-temperature 41 Items placed on ice for rapid chill. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs held on time as a public health control has no time stamp. Chef added proper time markings. Corrected On-Site
Basic - Floor area(s) covered with standing water. Standing water underneath refrigerator n service bar.
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes overtop 3 compartment sink. Chef removed labels and placed dishes at dishwasher. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor in pantry area of kitchen. Chef removed and properly stored sanitizer bucket. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each others preventing proper air drying on shelves by dish washer. Chef removed dishes and properly stored dishes. Corrected On-Site
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line manager removed tongs and placed at dishwasher. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on floor on cooks line. Manager removed sanitizer bucket and properly stored it. Corrected On-Site
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: Pico 47 F, butter 48 F, salmon dip 47 F, sliced roast beef 48 F, raw chicken 47 F. Operator opened the walk-in freezer door to help cooling the walk-in cooler, and contacted refrigerator repair company at time of inspection. Corrective Action Taken Warning
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can and a stack of plates on cook line. Operator removed items from hand wash sink at time of inspection. Corrected On-Site Warning
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. Employee removed from floor. Corrected On-Site Repeat Violation Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper toast hand washing sink on cooks line. Chef placed paper towels at hand washing sink. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed bucket and properly stored it. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips at time of inspection.
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.Chef removed tongs and places in dirty dish bin. Corrected On-Site
Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef discarded drinks. Corrected On-Site
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line chef removed sanitizer bucket and properly stored it. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable. Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by bagels,grease. Chef removed bagels and grease and properly stored it. Corrected On-Site Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board on cooks line. Employee removed cell phone. Corrected On-Site
Basic - Equipment in poor repair. Gasket inside reach in cooler in champagne room has torn gaskets.
Basic - Food stored on floor. Grease stored on floor in front of hand washing sink in pantry area. Chef removed grease and properly stored it. Corrected On-Site
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in frezzer Ian service bar.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler at champagne bar.
Routine - Food
Inspection Completed - No Further Action
High Priority - 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 touched dirty Sauté pan handle with bare hands then got ready to eat tortilla out of salamander. Chef had a discussion with employee about proper hand washing. Corrective Action Taken
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at beginning of cooks line is blocked by trash can. Chef removed trash can. Corrected On-Site
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in back station has deep groves and is no longer cleanable.
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and properly stored them. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler in back station. Employee removed drinks. Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Containers used for cooking has no labeling of ingredients in back station area on reach in cooler.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened in the past 24 hours has no date markings. Chef placed proper date on milk. Corrected On-Site
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in food preparation sink. Had a discussion with employees about using proper hand washing procedures.
Intermediate - Handwash sink used for purposes other than hand washing. Hand washing sink in coffee station has chemicals stored in it. Chef removed chemicals. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable. Chef removed cutting board. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.
Basic - Floor soiled/has accumulation of debris. Floor behind cooks line has buildup of old food and debris.
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door and on handle to refrigerator. Employee removed tongs. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Employee removed drink. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Mahi-mahi 2 lbs. and salmon 1/2 lbs. Repeat Violation
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish reduced oxygen packaged on site and stored not frozen more than 30 minutes. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Food not stored at least 6 inches off of the floor. Observed box of cooking oil on on floor near walk-in-cooler Corrected On-Site
Basic - Missing drain plug at dumpster. Repeat Violation