615 CHANNELSIDE DR UNIT 10, Tampa, FL 33602
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200-400 ppm operator added water retested to 200 ppm Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water was 82F
Intermediate - 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.
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Carbon dioxide/helium tanks not adequately secured. In dry cage
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator iced down all items in cooler and will call for repairs. Fish (45F - Cold Holding); cut greens (45F - Cold Holding); cut tomato (44F - Cold Holding) Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator added more tablets Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Emailed to operator Corrected On-Site
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. Emailed to operator Corrective Action Taken
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with multiple articles of jewelry. Employee removed jewelry Corrected On-Site
Basic - Floor soiled/has accumulation of debris.floors under equipment soiled
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 93F Operator moved them to stove Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef temped 51 F.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Ground beef in deep covered containers. Temped 52 F.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bulk deep containers with lids on used to cool ground beef.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone. Removed. Corrected On-Site Repeat Violation
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
Routine - Food
Emergency Order Callback Complied
Routine - Food
Emergency Order Callback Not Complied
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Live roaches observed in shared storage area. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. 3 live roaches observed on floor in dry storage area. 1 live roach observed on leg of storage shelf. Warning - From follow-up inspection 2022-08-17: 1 live roach in reach in freezer on the outside. 1 live roach on the outside of grey reach in freezer left side. 1 live in big main reach in cooler gasket. Time Extended - From follow-up inspection 2022-08-18: 2 live roaches observed in remote storage area. 1 live roach observed in reach in cooler in remote storage area. Time Extended
Routine - Food
Emergency Order Callback Not Complied
High Priority - - From initial inspection : High Priority - 16, approximately, roach egg sacs observed under shelf in storage room. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. Warning - From follow-up inspection 2022-08-17: 4 egg sacks under dry storage shelf Time Extended
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Live roaches observed in shared storage area. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. 3 live roaches observed on floor in dry storage area. 1 live roach observed on leg of storage shelf. Warning - From follow-up inspection 2022-08-17: 1 live roach in reach in freezer on the outside. 1 live roach on the outside of grey reach in freezer left side. 1 live in big main reach in cooler gasket. Time Extended
Basic - - From initial inspection : Basic - Dead roaches on premises. Dead roaches observed in shared storage area. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. 5 dead roaches under shelf in storage area. Warning - From follow-up inspection 2022-08-17: 3 dead under dry storage shelf under Togo containers. Time Extended
Routine - Food
Emergency order recommended
High Priority - 16, approximately, roach egg sacs observed under shelf in storage room. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. Warning
High Priority - Roach activity present as evidenced by live roaches found. Live roaches observed in shared storage area. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. 3 live roaches observed on floor in dry storage area. 1 live roach observed on leg of storage shelf. Warning
Basic - Dead roaches on premises. Dead roaches observed in shared storage area. Storage area contains shelving that holds dry goods and canned goods. There is also a reach in cooler that holds lettuce, cheese, raw beef and raw chicken, along with other foods. 5 dead roaches under shelf in storage area. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Removed. Corrected On-Site Warning
Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped 84 F. Warning
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on table next to food. Relocated. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded chicken 60 F. Sitting in walk in cooler overnight.
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled taco shells. Discussed proper hand washing with employee.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler in storage area.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large black container with lid closed cooling overnight.
Intermediate - Handwash sink used for purposes other than handwashing. Metal taco shell holders stored in handwash sink. Removed. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cups on prep tables. Removed. Corrected On-Site
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
Basic - In-use wet wiping cloth/towel used under cutting board.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese sauce 60 °F.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Food not stored at least 6 inches off of the floor. Container of onions by entrance. Moved off of floor. Corrected On-Site