DirtyFLRestaurant Inspection Data

3RD BASE CLUB KITCHEN

Food safety records indicate 3RD BASE CLUB KITCHEN in TAMPA has 3 inspections with a 3.7/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

3802 West Dr Martin Luther King Jr Boulevard
Tampa, Florida, 33614
Hillsborough County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 3 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 10876172

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

3/19/2025· 1y ago

Visit ID: 8725787

Met Inspection Standards

2 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. 2 cases of oil stored on kitchen floor on front cook line.
  • 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.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

3/6/2024· 2y 1mo ago

Visit ID: 8347352

Met Inspection Standards

1 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink and properly stored it. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in back kitchen area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cold holding 46F. Placed items inside walk in cooler. Cole slaw 62F. Cut tomatoes 62F. Cut ham 65F.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for some employees.