DirtyFLRestaurant Inspection Data

CHARANN'S TAVERN

CHARANN'S TAVERN in TAMPA has 7 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 7 reports on file

Memorial Highway
Tampa, Florida, 33643
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13662382

Met Inspection Standards

1 int, 4 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks. Warning - From follow-up inspection 2026-04-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drip trays and interior of flattop grill soiled on front line cook. Repeat Violation Warning - From follow-up inspection 2026-04-13: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink. Repeat Violation Warning - From follow-up inspection 2026-04-13: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquids not label in establishment. Repeat Violation Warning - From follow-up inspection 2026-04-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil. Repeat Violation Warning - From follow-up inspection 2026-04-13: **Time Extended**

3/30/2026· 2w ago

Visit ID: 13599953

Follow-up Inspection Required

3 high, 6 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Manager provided and posted sign at time of inspection. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drip trays and interior of flattop grill soiled on front line cook. Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef thawing out on kitchen counter next to front line cook. Manager relocated beef into walk-in cooler at time of inspection. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink. Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquids not label in establishment. Repeat Violation Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front line cook wear new gloves without first washing hands. Discussed with manager, proper hand washing for all employees. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded cheddar cheese 56°F at 12:35 PM left inside front line reach in cooler overnight. Cut tomatoes 52°F at 12:35 PM left inside front line reach in cooler overnight. Cooked onions 52°F at 12:41 PM left inside front line reach in cooler overnight. Cut lettuce 50°F at 12:41 PM left inside front line reach in cooler overnight. Liquid egg whites 59°F at 12:46 PM left inside front line reach in cooler overnight. Liquid eggs 55°F at 12:47 PM left inside front line reach in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 56° at 12:35 PM left inside front line reach in cooler overnight. Cut tomatoes 52°F at 12:35 PM left inside front line reach in cooler overnight. Cooked onions 52°F at 12:41 PM left inside front line reach in cooler overnight. Cut lettuce 50°F at 12:41 PM left inside front line reach in cooler overnight. Liquid egg whites 59°F at 12:46 PM left inside front line reach in cooler overnight. Liquid eggs 55°F at 12:47 PM left inside front line reach in cooler overnight Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee collected water some handwashing sink next to three compartment sink for ice bin. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located at handwash sink next to front line reach in freezers. Manager provided soap at time of inspection. Corrected On-Site Warning
  • 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. No date marking for cooked wings. Manager added date to wings at time of inspection. Corrected On-Site Warning
  • 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. No original certificate for Jermaine C, expired on 10/11/2025. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One unlabeled chemical spray bottle at bar area. Manager labeled spray bottle at time of Inspection. Corrected On-Site Warning

12/18/2025· 3mo ago

Visit ID: 10941826

Met Inspection Standards

1 int, 9 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation. Employee removed drink and properly stored it. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working without a beard restraint.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled underneath white refrigerator in kitchen area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelves on cooks line. Chef removed and placed at dishwasher. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath grill.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.

1/14/2025· 1y 3mo ago

Visit ID: 8851703

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler under grill - Cold Holding: sliced provolone 48 F, sliced turkey 47 F, raw beef burger 46 F, raw chicken 46 F. Operator moved items to reach-in freezer, re temp at time of inspection: sliced provolone 38 F, sliced turkey 36 F, raw beef burger 38 F, raw chicken 37 F. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at mop sink area. Labeled. Corrected On-Site

8/6/2024· 1y 8mo ago

Visit ID: 8720402

Met Inspection Standards

2 high, 2 int, 3 basic

  • 14-09-4:Basic - Cutting boards has cut marks and is no longer cleanable. On reach-in cooler and prep table at cook line. Repeat Violation
  • 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 cellphone stored on cutting board at prep table. Removed to proper area. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm.
  • 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. Tested 0ppm. Sanitizer was empty, operator replaced with a full container of sanitation solution, ran dish machine again and test 50 ppm. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill on cook line: sliced provolone cheese 45 F, raw sliced steak 45 F. Operator placed ice bags on items. Re temped: sliced provolone cheese 41 F, raw sliced steak 39 F. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line. 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. Cooked chicken wings in walk-in cooler.

1/5/2024· 2y 3mo ago

Visit ID: 8447941

Met Inspection Standards

2 high, 3 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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. Ran dish machine multiple times, tested 0ppm. Operator replaced sanitizer solution, ran dish machine multiple times, tested 100ppm. 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 on cook line: shredded cheddar 48 F, fresh salsa 48 F. Operator stated that items was stored on prep table for about 30 minutes. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler and prep table. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next dish machine blocked by large trash can. Operator relocated trash can. Corrected On-Site Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sinks next to reach-in freezers and dish machine. Operator fixed and working properly. Corrected On-Site

7/18/2023· 2y 9mo ago

Visit ID: 8342337

Met Inspection Standards

1 high, 2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Top microwave at kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top drawer over the raw beef beef meatball in lower drawer cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can in kitchen. Operator relocated trash can. Corrected On-Site