2909 W BAY TO BAY BLVD STE 100, Tampa, FL 33629
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in bulk sugar. Operator moved scoop during inspectionnn
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2026-03-27: Time Extended
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline. Warning - From follow-up inspection 2026-03-27: Time Extended
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. Warning - From follow-up inspection 2026-03-27: Time Extended
Routine - Food
Warning Issued
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. Chlorine 0 ppm. Warning
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. Employee slicing garlic without gloves. Warning
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Manager is unable to find tag for raw fresh oysters in walk in cooler. Appropriately 13 pounds. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked red pepper dip 63 F, Per operator dip was set out for 30 minutes. Operator put in reach in cooler to bring back to temperature. Corrective Action Taken Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in Handwash sink on cooksline. Manager removed. Corrected On-Site Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice machine. Operated provided. Corrected On-Site Warning
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. Warning
Intermediate - No soap provided at handwash sink. Handwash sink near ice machine. Operator provided. Corrected On-Site Warning
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Warning
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in cutting board in kitchen. Warning
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. Warning
Basic - Floor soiled/has accumulation of debris. Floor next to ice machine. Warning
Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack. Warning
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. Warning
Basic - Stored food not covered. Demi glaze uncovered in walk in cooler. Warning
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled. - From follow-up inspection 2025-04-21: Time Extended
Routine - Food
Warning Issued
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink on cooks line. Chef placed soap at handwashing sink.
Intermediate - 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. Duck being cooked in reduced oxygen packaging has no HACCP.
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser has no labeling of contents. Chef added proper labeling. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Basic - Employee with no hair restraint while engaging in food preparation. Employee working with no hair restraints on cooks line. Employee put on hair restraints. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink and food stored inside 4 door refrigerator in back kitchen area. Chef removed and properly stored food. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat eggs inside refrigerator in bakery area. Management removed and properly stored it. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in cooler on front line has stains.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on front line. Chef placed paper towels at hand washing sink. Corrected On-Site
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 top of reach in cooler on cooks line. Employee removed and properly stored cell phone. Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of quaternary. Retested at 200ppm. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth covering bread inside reach in cooler across from flat top on cooks line.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable. Repeat Violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Basic - Equipment in poor repair. Torn gaskets inside reach in cooler by hand washing sink on cooks line. Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 81F. Chef discarded water. Corrected On-Site
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from flat top grill on cooks line.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus cold hood at 45F. Chef placed octopus inside walk in freezer. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n reach in cooler have stains and are no longer cleanable. Repeat Violation
Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting by back door on floor. Employee properly stored mop.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia inside sanitizer bucket tested 100ppm. Chef emptied sanitizer bucket and refilled it tested 200ppm. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Dishwasher tested 0ppm of chlorine at time of inspection. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. Repeat Violation
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. Butter held on time has no time markers. Chef added proper time markers to butter.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board's on reach in coolers on cooks line are stained and are no longer cleanable. Repeat Violation
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirt knife stored inside it on cooks line. Employee removed knife and placed at dishwasher. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin in dry storage. Chef removed bowl from flour bin. Corrected On-Site
Basic - Food storage container/container lid cracked or broken. Plastic containers by ice machine are melted and broken corner.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78°. Chef placed water in steam table to raise temperature. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly.
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. Heavy cream held longer then 24 hours has no date markings inside reach in cooler on cooks line. Chef added proper dates. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in back kitchen area has stains and is no longer cleanable.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Chef placed paper towels at hand washing sink. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table on cooks line. Chef discarded drink. Corrected On-Site
Basic - Water leaking from pipe and/or faucet/handle. Spray handle over 3 compartment sink is leaking water in back kitchen areas.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over top of mashed potatoes inside reach in cooler on cooks line. Chef removed mashed potatoes and properly stored them. Corrected On-Site
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. Heavy cream opened in the past 24 hours has no date markings. Chef added proper date markings. Corrected On-Site
Intermediate - No soap provided at handwash sink. No soap at hand washing sink by 3 compartment sink. Chef placed hand soap at hand washing sink. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Bulk container of flour has a bowl used as scoop. Chef removed bowel. 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. Repeat Violation
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying. Chef unstacked dishes. Corrective Action Taken
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher. Chef removed labels. Corrected On-Site
Basic - Standing water in bottom of reach-in-cooler. Standing water inside dessert reach in cooler on front line. Employee cleaned out standing water. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about not using dishwasher until it is fixed. Chef set up 3 compartment sink with quaternary ammonium tested at 200ppm. Technician showed up to fix machine Corrective Action Taken
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag in oysters bin has been removed before all oysters were sold. Chef placed tag back in bin. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to ice machine has no paper towels. Employee placed paper towels at hand washing sink. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in food container in food preparation area.
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable.
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying in food preparation area.