DirtyFLRestaurant Inspection Data

HENNESSY'S TAVERN

3980 TAMPA RD #104

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10713063

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance., ceiling tiles and vents heavily soiled. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table , operator removed bottle Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line, prep and storage areas. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container no label.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wedged tomatoes 52F held above the wells of make table for less than 4 hours. Operator placed wedged tomatoes in unit to cool.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles with chemicals stored on wire rack near food. Chemicals removed from area.

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8739753

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
  • 36-36-4:Basic - Ceiling tile missing in kitchen by ice machine. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with food and grease debris throughout the kitchen. Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding by rear door is broken. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water stored on prep table across from three compartment sink.
  • 12B-01-4:Basic - Employee eating while preparing food. Cook eating while preparing food.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not segregated from customer food.
  • 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 doll above reach in cooler on cook line. Employee phone on prep table across from cook top.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water by reach in cooler on cook line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen soiled with grease and food debris.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen by reach in cooler.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Food in walk in freezer underneath overflowing condensation drain line.
  • 08B-38-4:Basic - Food stored on floor. Soda box on floor of kitchen near rear door. Lemons stored on floor of beer cooler. Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven next to cook top has built up food debris. Microwave ovens and toaster on cook line have built up food debris. Oven across from three compartment sink has food debris buildup. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line are heavily soiled. Dust buildup on fans in walk in cooler. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean pans in ware washing area.
  • 33-16-4:Basic - Open dumpster lid.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Napkins stored on floor of dry goods storage area. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Milk in walk in cooler missing cover. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor by rear door.
  • 41-07-4:High Priority - Container of medicine improperly stored. Bug spray stored on three compartment sink in bar area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands after entering kitchen.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Loaf of rye bread above reach in cooler has mold like growth.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over bread in upright single door reach in freezer on cook line.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 10/24/24.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk dated 10/24/24.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook top: butter (81F - Cold Holding)
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter but vacuum breaker is in wrong side of splitter.
  • 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 and heavy whipping cream opened more than 24 hours ago and not date marked. Repeat Violation
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has food debris buildup. Slicer next to three compartment sink had food debris buildup. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to two compartment sink blocked by speed rack.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strip expired behind bar.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to two compartment sink.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by reach in cooler in kitchen unable to dispense paper towels. Hand wash sink across from three compartment sink unable to dispense paper towels. Manager fixed paper towels. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of sanitizer on storage rack by hand wash sink next to two compartment sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to two compartment sink only reaches 77 F after running for more than two minutes.

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8563672

  • 36-36-4:Basic - Ceiling tile missing. Front kitchen area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back area. Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove tile by back door- both sides.
  • 08B-38-4:Basic - Food stored on floor. Soda bags on floor. Cooking oil on floor.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Front kitchen alley. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under can opener blade. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Single service items on floor in back area. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Flour and salt buckets not covered. Repeat Violation
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash stored over sausage gravy in silver stand up cooler. Corrected On-Site Repeat Violation
  • 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. American cheese.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Line and prep area.

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8361168

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Ceiling tile missing. Repeat Violation
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Freezer fan drain leaking and causing water to freeze on frozen food.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
  • 08B-52-4:Basic - Food stored under dripping water line. Drain line for walk in freezer leaking causing water to freeze on food products.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of food storage containers under can opener soiled. Saute burners soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Togo items stored on floor next to prep hand sink.
  • 08B-12-5:Basic - Stored food not covered. Yellow spice buckets not covered.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat sauces in black stand up refrigerator. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp gumbo 126f, put in oven for reheat. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on rack with soda boxes. 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. Sliced American cheese. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both on cooks line. Corrected On-Site Repeat Violation
  • 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. Chili.