DirtyFLRestaurant Inspection Data

DEL FRISCO'S GRILLE

DEL FRISCO'S GRILLE has 6 health inspections on file for its TAMPA location, with an overall rating of 1.9/5. Recent inspections indicate some food safety concerns.

4138 West Boy Scout Boulevard
Tampa, Florida, 33607
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/10/2025

Inspection #: Visit ID: 10912731

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. A few pieces of frozen tuna thawing in walk-in cooler remained in sealed packages. Operator removed tuna from bags at time of inspection. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. A few bags of drinking ice stored in container on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at middle of the cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over crab cake mix in walk-in cooler. Operator rearranged items to prevent cross contamination. 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 by large ovens at cook line: shredded cooked steak 47 F, various flavors butter 51-57 F. A carton of liquid egg 47 F in walk-in cooler. Operator moved items to walk-in freezer: cooked steak 41 F, liquid egg 43 F, butters 43-45 F. **Corrective Action Taken** Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 500+ppm. Operator diluted with water and test 200ppm. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 500+ppm. Operator diluted with water and test 200ppm. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 4/14/2025

Inspection #: Visit ID: 8858446

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 tongs hanging on oven handle at cook line. Operator moved to shelf at time of inspection. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge could not engaged, wash temperature gauge broken.
  • 29-11-4:Basic - Water leaking from faucet in handwash sink at dish machine area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of cooked pasta 49-51 F store in reach-in cooler at cook line. It was stored on prep table for about 30 minutes per employee. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Carts stored in front of handwash sink at dish machine area blocking access to utilized for hand wash. Operator moved carts away from handwash sink at time of inspection. Corrected On-Site

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8720436

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside ice cream cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in bar area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee remove Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under hand sink on cookline Corrected observed employee place on shelf Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour stored on in dry storage area Corrected-Observed employee label Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed roasted garlic (50 - Cold Holding) in reachin cooler on cookline for an undetermined amount of time.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted garlic (50 - Cold Holding) in reachin cooler on cookline

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8505812

  • 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 employee purse stored on shelf above bacon fat on service line Corrected observed employee remove purse Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Observed employee place in sanitizer bucket Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label Corrected -observed employee label Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of plum tomatoes stored on can cart in dry storage area
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed butter time mark exceeds 4 hour time frame on cookline adjacent to oven
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding)in hot holding unit Observed employee discard
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace Corrected On-Site

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505569

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2023-09-22: **Time Extended**

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8342372

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in lobby area. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs during inspection. Corrected On-Site Warning
  • 29-03-4:Basic - Water draining onto floor surface. Water leaking at front entrance from ceiling . Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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 changing gloves with no hand washing between uses, corrected, inspector discussed with management proper hand washing between usage. **Corrective Action Taken** Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster , noodles, chicken. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48°, corrected action taken , inspector had chef place cheese in walk in cooler in bring temperature to 41°, Cooked chicken 54°, lobster 56°pasta 50° Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened containers of milk, half and half , all held over 24 hrs not date marked . Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at upstairs bar employee hand wash sink. Warning