BOULON BRASSERIE
1001 Water Street
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2025
High Priority
2
Intermediate
4
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-7:High Priority - Live, small flying insects found 4 live flies inside hand washing sink at bar area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: calimar 52 f lobster 62 cut lettuce 48 f crambu la 49 f raw oysters 52 f reach in cooler on edge of main cooks line ambient air temperature 52 f manager moved all foods to walk in cooler Walk in cooler Cold holding: cook chicken 44 f cook noodles 44 f butter 45 f ambient air temperature 43 f 44 f door was opened for a long period of time due to big delivery
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By three compartment sink employees revmoved Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at mini service bar had. Utensil in the sink employee removed.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand washing sink at bar
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand washing sink at bar
Food safety inspection conducted on 3/27/2025 revealed 6 total violations (2 high priority, 4 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid. Chef discarded cup. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at at 78F. Chef discarded water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small reach in cooler in bar area has buildup of black -mold like substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area used as dump sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Chef placed hand washing soap at hand washing sink. Corrected On-Site
Food safety inspection conducted on 11/7/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 3/6/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Repeat Violation Warning - From follow-up inspection 2024-03-06: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags do not have tag out dates. Warning - From follow-up inspection 2024-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/28/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Repeat Violation Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 124F Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags do not have tag out dates. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. inside some of the Reach in coolers in the kitchen. **Repeat Viola Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
Food safety inspection conducted on 2/28/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 7/13/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site
- 36-02-5:Basic - Unsealed wood shelving in dry storage. in food preparation, food storage, warewashing area or bathroom.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator replaced chemicles. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In kitchen blocked by mop sink in dish area, and at bar used as dump sink , operator fixed both issues Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Emailed to operator. **Corrective Action Taken**
Food safety inspection conducted on 7/13/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).