1507 S 22 ST, Tampa, FL 33605
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 - Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Priority: Intermediate
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
Basic - Cardboard used to line nonfood-contact shelves under grill.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces. Relocated to prevent cross contamination. 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. Reach-in cooler: pulled pork (53°F - Cooling Overnight); steak (52°F - Cooling Overnight). Operator discarded during inspection. See stop sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler: Reach-in cooler: pulled pork (53°F - Cooling Overnight); steak (52°F - Cooling Overnight). Operator discarded during inspection. See stop sale.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach-in cooler: Reach-in cooler: pulled pork (53°F - Cooling Overnight); steak (52°F - Cooling Overnight). Operator discarded during inspection. See stop sale. Bulk cooling/covered.