DirtyFLRestaurant Inspection Data

REVELATIONS CAFE

REVELATIONS CAFE has 8 health inspections on file for its LUTZ location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.

North Dale Mabry Highway
Florida, 33548
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13534901

  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at shared dumpster. Warning - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**

Inspection Date: 9/30/2025

Inspection #: Visit ID: 13518065

  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at shared dumpster. Warning - From follow-up inspection 2025-09-30: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Run dish machine few times and temperature tested from 148F-156F in bar area Warning - From follow-up inspection 2025-09-30: Tested two times, temperature was 153F **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs in reach in cooler by cooking stove (47F - Cold Holding); (47F). Operate put it in walk in freezer to cool down second temperature tested it as 39F Corrected On-Site Warning - From follow-up inspection 2025-09-30: Pool eggs in cooler by cooking stove 45. Operator put it in walk in cooler cool down **Time Extended** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. oven interior soiled and food debris on bottom Repeat Violation Warning - From follow-up inspection 2025-09-30: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-09-30: Wrong thermometer **Time Extended**

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10875488

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager gave him one and he put it on Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in use on top of griddle table in standing water container temperature 79F. Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Protein bombs packed no packing date and address in self service cooler Warning
  • 33-11-4:Basic - Missing drain plug at shared dumpster. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above coconut flakes in dry dry storage shelf, manager removed it and restored it walk in cooler Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Run dish machine few times and temperature tested from 148F-156F in bar area Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs in reach in cooler by cooking stove (47F - Cold Holding); (47F). Operate put it in walk in freezer to cool down second temperature tested it as 39F Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato wedges cooked holding outside oven (78F - Hot Holding), operator stated it cooked 2 hours ago and items sold out during inspection. Time is public health control method recommended Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitary bucket on top of prep table, manager removed it to bottom shelf Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. oven interior soiled and food debris on bottom Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for triple sink and sanitizer bucket Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8868827

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee bussed table and put in gloves to work with vegetables and did not wash hands.

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8772871

  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Front counter employee discussed with management the importance of hand washing.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes used for making smoothies are not being sanitized observed soap and water then placed to dry. employees moved dishes to high temp dish washing to sanitize.

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8604543

  • N/A:No Violations Were Observed

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8476127

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf by restaurant food walk in cooler Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hi temp machine running at 117 f discussed with employee to use the three compartment sink to wash rinse and sanitize Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat eggs reach in cooler cooks line Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook rice portion into ziplock bags during cooling process employe took rice out of bags and replaced on sheet tray Corrected On-Site Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager. Manager posted on wall Corrected On-Site Warning

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8371946

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee segregated it from other food items in walk in cooler
  • 14-17-4:Basic - Prepwith rust that has pitted the surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front cooler placed in there 1 hour prior to inspection, operator moved to other cooler that was holding cold. 46F, now 43F