DirtyFLRestaurant Inspection Data

VILLAGE INN RESTAURANT

215 North Dale Mabry Highway
Tampa, Florida, 33609
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10754326

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in cook line area. Operator removed. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator removed. Corrected On-Site
  • 24-05-4:Basic - Ice bucket not stored inverted or in a protected manner. Operator inverted. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in dish machine area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
  • 16-48-4:Basic - Old food stuck to clean dishware. Small bowl in front counter area in stack with clean bowls. Operator removed to be washed. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed properly prior to preparation. Avocados in reach in cooler in cook line area with stickers on them
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from grill in cook line area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish machine area soiled with black mold like substance Multiple air cents/ceiling tiles soiled
  • 29-11-4:Basic - Water leaking from pipe under sink in prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter cups (64F - Cold Holding); butter (50F - Cold Holding) Operator states items were on counter in expo area for approximately 1 hour. Operator moved butter to freezer to rapidly cool.

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8740290

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board deli reach in cooler on cook line. Employee removed drink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor on dish area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris. Garland oven soiled with burnt on food debris in baking area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of cranberry sauce on dry storage shelf.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.employee cracked raw shelled eggs then changed gloves no hand wash. Educated manager and she educated employee and he washed his hands and put on clean gloves. **Corrective Action Taken**
  • 02C-03-5: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. Milk in reach in cooler in service island opened 1-5 no date mark. Employee dated milk. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained / soiled .
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee refilled paper towels. Corrected On-Site

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8516131

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed lettuce walk in cooler employee. Removed to proper storage Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler unit across from flat top grillCold holding: chicken salad 52 f employee moved to Freezer 2nd temp 43 f Butter 49 f under ice bath on counter 2nd temp 43 f moved to freezer Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training missing 14 employee trainings

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8515701

  • N/A:No Violations Were Observed

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8361771

  • 33-20-4:Basic - - Grease on the ground and/or pad around grease receptacle. - soiled pad under dumpsters
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cook line and expo line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handle on cut lettuce in salad cooler at expo line - manager removed tongs Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled underside of the grill
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues at cook line Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables( unwashed mushrooms ) stored with ready-to-eat food(bag of cut onions) in walk in cooler .manager rearranged food Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition- spatulas chipped on edges in food prep area - manager discarded spatulas Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm quaternary - manager changed solution - recheck 200 ppm quaternary Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk containers of flour and sugar in prep area - manager labeled bulk containers Corrected On-Site
  • 22-41-4: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. 0 ppm chlorine run three times - manager primed dish machine - recheck 100 ppm chlorine Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 49 F cooked potatoes in cooler opposite grill- temperatures taken this morning - cook placed potatoes in freezer for quick chill down recheck 41 F -sliced turkey 49 F recheck 41 F , slice ham 49 F recheck 41 F , pancakes 52 F recheck 42 F , beef 48 F recheck 41 F in top section of cooler opposite grill - temperatures taken this morning - reviewed storage of food to not stack or store food above fill line - manager placed food in freezer for quick chill down Corrected On-Site
  • 02C-03-5: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 over 24 hours on shelf in walk in cooler - manager voluntarily discarded Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards stained at cook line and expo line - manager discarded cutting board at expo line **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes inside hand wash sink at expo line - reviewed with manager the use of hand wash sink - only for hand washing
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( poached eggs) covered by the consumer advisory.