DirtyFLRestaurant Inspection Data

TAMIAMI TAVERN

Tamiami Trail
Florida, 33950
Charlotte County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8988977

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrective Action Taken** Repeat Violation
  • 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. Observed handle touching Parmesan cheese at Reach in Drawers. Operator removed the handle from touching the food item. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with old labels at dish shelf.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker in the incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated the operator. Operator placed in the correct location. Corrected On-Site

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8775339

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom door not self closing.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution on the floor next to make table. Operator placed in a new container off the floor. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits 129F at steam table. Operator reheated to a minimum of 165F at Stove. 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. Observed heavy cream not date marked at Make Table. Operater date marked the food item. Corrected On-Site Repeat Violation

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8503985

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor underneath shelf at Walk in Freezer.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf.
  • 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. Observed 0ppm on test strip. Corrected to 100ppm by priming the sanitizer. 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. Observed sausage 122F at steam table. Operator placed on Flat Grill to bring temperature to a minimum of 165F. 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. Observed milk at wait station Display Cooler Unit. Operator date marked the food item. Corrected On-Site

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8374557

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs to a proper and safe location. Corrected On-Site Repeat Violation
  • 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. Observed 0ppm at bar dish machine due to empty sanitizer container. Operator replaced the empty sanitizer container and corrected to 100ppm. Corrected On-Site
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef over cheese at Make Table. Operator removed the cheese from underneath the raw beef. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops behind ready to eat lobster meat at Reach in Drawers. Operator switched the food items. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn beef hash 108F at steam table. Operator placed on grill to reheat to a a minimum of 135F as it's commercially processed for the first time. Corrected On-Site
  • 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.