DirtyFLRestaurant Inspection Data

BOULON BRASSERIE

Food safety records indicate BOULON BRASSERIE in TAMPA has 9 inspections with a 3.1/5 overall rating. Food safety practices have remained consistent.

1001 Water Street
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 9/25/2025

Inspection #: Visit ID: 13528958

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2025

Inspection #: 3662232

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10939950

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The dish machine was off due to power establishment was using three compartment sink with quaternary sanitizer.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef was not labeled in walk in cooler held less than 48 hours employee added time and date to all packaging of raw beef Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.employee washing dishes in the three compartment sink with quaternary sanitation at 0 ppm. Employee went to storage to add more quaternary sanitation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee went to storage to get new container of quaternary sanitation. Retested to 200 ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler oh cooks line Cold holding. Oyster 45 f 2nd temp raw oyster 43F Reach in cooler far end by walk in cooler employee moved to freezer all Cook line cut greens 47 f cook beef 45 f cook onions 47 f employees moved to freezer to 43F Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corner sink at bar side corner. Repeat Violation

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10809054

  • N/A:No Violations Were Observed

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10806838

  • 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

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8722097

  • 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

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8621945

  • 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**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8444371

  • 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

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8344302

  • 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**