TRUE FOOD KITCHEN
Midtown Drive
Tampa, Florida, 33607
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/2/2025
High Priority
5
Intermediate
0
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-06-4:Basic - Coffee filters not stored inverted or protected from contamination. The operator properly stored the filters. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for cooked black rice not stored above the food in the reach in cooler at the entrance to the cook line. The operator properly stored the scoop. **Corrected On-Site**
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. The operator increased the water pressure at the dipper well. **Corrected On-Site**
- 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. Observed cooked sweet potatoes (46F - Cooling) in the walk in cooler. The sweet potatoes were cooked 2 days prior to inspection. The operator discarded the sweet potatoes. **Corrected On-Site** **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. Observed cooked sweet potatoes (46F - Cooling) in the walk in cooler. The sweet potatoes were cooked 2 days prior to inspection. The operator discarded the sweet potatoes. **Corrected On-Site**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed a container of hummus with mold-like growth on the surface. The operator discarded the hummus.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over whole-muscle intact beef in the walk in cooler. The operator properly stored the raw meats. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); cooked rice (49F - Cold Holding) in the lower portion of the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods were removed from the walk in cooler approximately 2 hours prior. The operator placed ice on the foods. Observed raw chicken (46F - Cold Holding) in the low boy cooler on the cook line. The operator voluntarily discarded the chicken. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (5 high priority, 0 intermediate, 4 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. In use tongs on cook line stored in sanitizer bucket with sanitizer solution and wiping cloth. Operator removed and placed tongs in ware washing area. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, tongs and spatulas and ladles stored in water at 115F. Operator removed utensils and pan and placed in dish washing area. **Corrected On-Site**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut for service with no washing prior. Operator removed cut avocados and advised prep employee to wash avocados prior to cutting. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Found above hand wash sink at end of cook line. To go containers inverted for proper storage. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to back of kitchen to handle pan then direct contact with cooked onions, no gloves changed or hand wash. Operator advised to change gloves and hand wash as needed to reduce cross contamination.
Food safety inspection conducted on 11/12/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).