CHICK-FIL-A
2551 North Dale Mabry Highway
Tampa, Florida, 33607
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/10/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on a storage rack on the cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the thawing/ reach in cooler in the chicken frying area being heavily soiled with food debris. **Repeat Violation**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed tea stained bin on the clean dishes rack in the dish washing area. **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes, strawberries and blueberries being stored over ready to eat Mac and cheese and lettuce in the walk in cooler. **Repeat Violation**
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed food soiled floors in the walk in freezer.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed window cleaning solution being stored on the hand washing sink. Employee removed. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 2/10/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 9/12/2024
High Priority
5
Intermediate
1
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 3 dead flies on the floor in the catering area. Manager cleaned and sanitize **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach on the floor in the catering area. Manager cleaned and sanitize**Corrected On-Site** **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of the ice machine. Employee placed drink in the proper designated area. Observed employee drinks with no lid with a straw
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone on a storage rack next to the prep area. Employee removed phone. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dishwashing area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in use stored on the handle of of a push cart at the frying station. Manager removed tongs **Corrected On-Site**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator choking poster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves above chicken prep area with dust and debris. Observed the thawing coolers soiled with old food debris.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed tea debris on clean dishes in the dish washing area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed grape tomatoes stored over prepped ready to eat chicken in the walk in cooler. Manager corrected the storage of the items. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at the hand wash sink.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a wet cloth being used next to the biscuit making area.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee use a cleaning wipes to clean table, then continued to make food without changing gloves or washing hands in between. Manager spoke to employee about proper handwashing.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly landing on a dry storage container Observed 1 live fly landing on a trash can in the catering area.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed 1 dead lizard on the floor in the catering area. Manager cleaned and sanitize **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee move employee drinks without washing hands. Employee washed hands after being advised.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals in spray bottles hanging from a handwashing sink next to fry station. Manager removed and stored in the correct location **Corrected On-Site**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the final rinse temperature of the dishwasher machine at 160F. Advised GM to contact his maintenance personnel and to sanitize using three compartment sink. Observed the GM set up 3 compartment sink. Sanitizer tested at 200ppm three compartment sink. GM started to contact maintenance. **Corrective Action Taken**
Food safety inspection conducted on 9/12/2024 revealed 20 total violations (5 high priority, 1 intermediate, 14 basic).