DirtyFLRestaurant Inspection Data

THE MUSTARD SEED DELI AND MARKET

THE MUSTARD SEED DELI AND MARKET maintains a 2.7/5 food safety rating based on 7 health department inspections in LUTZ. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 7 reports on file

1532 LAND O LAKES BLVD STE H

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10917190

Met Inspection Standards

2 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on front counter, operator removed it Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch during food preparation. Manager asked her removed it. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor in kitchen, operator moved it to shelf Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro above cooked pasta in reach in cooler, operator removed it to under shelf. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood utensils not sealed and mold growing on the surface, operator discarded them . Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on pre cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Portable AC blocked hand wash sink in kitchen, operator moved AC to another side of kitchen Corrected On-Site

6/13/2025· 9mo ago

Visit ID: 10756779

Met Inspection Standards

1 high, 1 int, 7 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on shelf over prep table. Operator removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed. Corrected On-Site
  • 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. Scoop handle in spice blend touching the food. Operator removed. Corrected On-Site
  • 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. Operator baking, wrapping and offering cookies for self service, without labels. Operator removed self serve capability by placing a dome over the cookie container and placing a sign for customers to ask for assistance. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer door
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil pans on top left of shelving stored not inverted. Operator inverted Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with sanitizer solution stored on prep table. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has buildup of food residue

1/9/2025· 1y 2mo ago

Visit ID: 8722370

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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. Packaged onsite cookies at register with no labels, discussed requirements with operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto with fresh garlic (65F - Cold Holding) in squeeze bottle at front counter, held less than 4 hours, moved to cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (114F - Hot Holding) steam table at front counter, manager increased temperature **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatballs in reach-in freezer not dated

7/25/2024· 1y 7mo ago

Visit ID: 8669037

Met Inspection Standards

1 int

  • 03G-50-1:Intermediate - - From initial inspection : 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. Operator ROP meats for sous vide cooking. - From follow-up inspection 2024-07-25: Cook pork in vacuum package no haccp observed item was made today and held less than 48 hours discuss with employees place a production time and date. Employee determined time placed time and date **Time Extended** **Corrective Action Taken**

5/7/2024· 1y 10mo ago

Visit ID: 8599069

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket on reachin cooler door in kitcken area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy (45F - Cold Holding); Beef (44F - Cold Holding) Repeat Violation
  • 03G-50-1: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. Operator ROP meats for sous vide cooking.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled spray bottles with blue liquid. operator labeled spray bottles. Corrected On-Site

1/30/2024· 2y 1mo ago

Visit ID: 8598868

Met Inspection Standards
  • N/A:No Violations Were Observed

1/25/2024· 2y 1mo ago

Visit ID: 8344614

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed tomatoes over ready to eat washed cut lettuce reach in cooler cooks line employee moved to proper storage Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Tomato sauce La San marzano 2 dented cans Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw bacon over ready to eat grilled cheese employe removed to proper storage. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass door. Ambient air temperature 52 f opened continuously during lunch rush butter 44 f cook pork 47 f discussed with employee to move to freezer. 2nd temp Ambient air temperature 52 f Reach in cooler Cold holding: front service line chicken 47 f blue cheese 47 f cut lettuce 48 f coleslaw 48 f cut ham 48 f discussed with employee to place ice on all time/temperature control for safety food items. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering cooked chicken in cooling Warning