TAMPA BAY BREWING COMPANY WESTCHASE

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine inside tested at 0 ppm tested 3 times. Discussed to use dishwasher in back kitchen to sanitize Warning - From follow-up inspection 2026-05-19: Dish machine not in use maintenance is coming as soon as possible. Will use the back kitchen dish washer until fixed. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - Cutting board has cut marks and is no longer cleanable on prep tables and storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gasket at the reach in cooler being soiled with food debris build up.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line removed soiled gloves and directly placed new gloves on before switching tasks. Inspector explained proper hand washing and gloves use to employee and manager. Observed employee wash hands and place gloves on. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in bar area used as a dump sink. observed employee dumping drinks in sink at time of inspection.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on service line. Employee removed. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard. Employee placed beard guard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf in storage area.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in kitchen. Employee removed and discarded. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked plastic containers on storage shelf in dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up along door frame and floor of walk-in freezer.

Basic - Standing water in bottom of reach-in-cooler. Inside Avantico reachin cooler next to fryers on cook line.

Basic - Working containers of food removed from original container not identified by common name. Container of bulk sugar not labeled in back kitchen adjacent to mixer machine. Employee labeled. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing a ripped gloves handled soiled dishes and picked up pans from floor, then handled clean food containers and equipment from dish machine. Discussed with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach-in cooler at prep area- Cold Holding: garlic butter 45 F, butter 46 F, cooked beef brisket 46 F. Operator moved brisket to reach-in freezer and voluntarily discarded butter. re temp brisket 42 F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station. Operator provided paper towels at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table while preparing food in prep room.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table while preparing food in prep room. Employee put away cellphone. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. 2 bags of raw grand beef thawing in prep sink with no running water.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2024-03-07: Time Extended - From follow-up inspection 2024-03-11: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw fish 44 F and raw calamari 45 F stored in reach-in cooler at cook line. Operator placed in ice bath, re temped raw fish 41 F and raw calamari 43 F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep room and at cook line. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink at outdoor bar.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees training expired.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at indoor bar. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On fryer's door handles. Employee removed. Corrected On-Site Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled dishes, then handled clean dishes with the same gloves at dish machine area. Discussed proper handwash and gloves changing procedures with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wing 44-49 F on reach-in cooler at cook line. Operator placed on ice bath. Re temped: cooked chicken wing 37-41 F. Corrected On-Site Repeat Violation

Intermediate - 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. Provided by email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottle with sanitizer. Operator labeled at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash on cook line, temped 94F. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Employee removed. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at expo line at kitchen. Operator contacted plumber at time of inspection. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at dish machine area. 3 live flies at pizza station at dining area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on cook line: top cooling wells: Cold holding: cooked chicken wing 50 F, sliced tomato 51 F, shredded cheese 51 F, cooked mushroom 50 F. Cooler drawers under griddle on cook line: raw beef burger 46 F, raw crab cake 45 F. Reach-in cooler at pizza station: Mozzarella 45 F, cooked chicken 46 F. Operator placed items on ice at time of inspection. Re temped: cooked chicken wing 45F, sliced tomato 45F, shredded cheese 43 F, cooked mushroom 42 F, raw beef burger 42F, raw crab cake 42 F, Mozzarella 43 F, cooked chicken discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of shepherds pie 112F hot holding on cook line. Operator reheated to 176F at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained.

Intermediate - Spray bottle containing toxic substance not labeled. At outside bar. Operator labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at outside bar, ran hot water approximately 2 minutes, temped 84-86 F. Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 of the sanitizing bucket tested 0ppm. Operator remade to 200ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed pizza cook add cheese with bare hands to top of calzone. Discussed no bare hand contact with ready to eat foods.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cutting board on cooks line. Employee removed cutting board and placed to clean and sanitize

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing at pizza station table Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash Sink next to ice machine items stored in it and blocked by ladder. Manager removed all items Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Outside bar 76F an approx 2 mins

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, remade 200ppm Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at indoor bar tested 25ppm. Operator setup three compartment sink at bar and contacted dish machine service company. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water on cook line. Discussed with operator about proper hand washing procedures, employee washed hand ps again with hot water. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked bacon in walk-in cooler. Operator moved bacon to upper shelf. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Walk-in freezer floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 93 °F. Operator discarded water. Corrected On-Site Repeat Violation