DirtyFLRestaurant Inspection Data

STONEWOOD TAVERN & GRILL

With 8 documented inspections, STONEWOOD TAVERN & GRILL in HEATHROW has achieved a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

17050 Palm Pointe Drive
Tampa, Florida, 33647
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13554009

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area between flip top doors at cookline - From follow-up inspection 2025-10-21: **Time Extended**

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10913183

  • 24-14-4:Basic - Clean utensils stored between equipment and wall. - knives between flip top doors
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on grill handles Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area between flip top doors at cookline
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - clam chowder (41f-47f - Cooling). Date marked 10/19 Warning
  • 01B-36-5: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.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. - can of sliced peaches
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. - employee beverage
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese olives (51F - Cold Holding). Observed on ice. Employee added ice and water. - tuna (52F - Cold Holding); - cooked noodles (52F - Cold Holding); - shredded cheese (51F - Cold Holding); - cut tomato (51F - Cold Holding) Manager states brought out to cooler less than 2 hours. Operator put on ice Repeat Violation Warning

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10816511

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - pantry cooler doors not straight on their hinges. - gasket worn at pantry cooler - From follow-up inspection 2025-04-10: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cookline causing retention of trapped water underneath - From follow-up inspection 2025-04-10: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-04-10: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-04-10: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings - From follow-up inspection 2025-04-10: **Time Extended**

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10716812

  • 14-11-5:Basic - Equipment in poor repair. - pantry cooler doors not straight on their hinges. - gasket worn at pantry cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - at cookline causing retention of trapped water underneath
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - pantry cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PANTRY COOLER; - smoked salmon (56F - Cold Holding); - raw tuna (52F - Cold Holding); - raw shrimp (51F - Cold Holding); - cooked noodles (56F - Cold Holding) Manager states all items brought to cooler <1 hour Employee moved all items to walk-in cooler FRONT COOLER: - butter (49F - Cold Holding); - sour cream (49F - Cold Holding) Manager moved to walk in cooler Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - chowder (154F - Reheating); - chicken pot pie (134F - Reheating) Employee put back on stove for further reheat Final temp 203f Corrected On-Site
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings
  • 11-26-1: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. - 2 newly hired employees

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10716750

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom - From follow-up inspection 2024-11-12: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - pantry cooler doors misaligned, difficulty keeping closed properly - gasket torn at expo cooler - From follow-up inspection 2024-11-12: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink near dish station - From follow-up inspection 2024-11-12: **Time Extended**

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8720956

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom
  • 14-11-5:Basic - Equipment in poor repair. - pantry cooler doors misaligned, difficulty keeping closed properly - gasket torn at expo cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sign at bar
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink near dish station
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PANTRY COOLER: - cooked chicken (62F - Cold Holding); - raw tuna (56F - Cold Holding); - rice (56F - Cold Holding); - cooked noodles (62F - Cold Holding); - beef (52F - Cold Holding); - salmon (59F - Cold Holding) Manager states less than 3 hours. Employee added ice DESSERT COOLER: - créme brûlée (48F - Cold Holding); - key lime pie (53F - Cold Holding); - cheesecake (52F - Cold Holding) Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - squeeze bottles with purple liquid and one with yellow liquid observed at bar

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8576024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in the salad dressing
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -grout at the dishwasher area low -tile in the freezer are crowning -cove tile at the back door
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On a stock pot old tape
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alley cooler ; sliced tomatoes (50F - Cold Holding); cream (45F - Cold Holding)
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the the mop sink
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream brûlée
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cooks line degreaser
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is shut off at the kitchen sink close to dish

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8342966

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At the co2 tank in the stock room
  • 36-24-5:Basic - Hole in or other damage to wall. At the back door the corner piece is damaged
  • 38-01-4:Basic - Light shield damaged/in disrepair. Light coves in prep
  • 29-17-4:Basic - Waste line missing at soda gun holster. At the bar Corrected On-Site