EDISON: FOOD & DRINK LAB
912 West Kennedy Boulevard
Tampa, Florida, 33606
Hyde Park
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/8/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains. - From follow-up inspection 2025-04-08: **Time Extended**
Food safety inspection conducted on 4/8/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/27/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef discarded drink. **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia tested 400ppm. Chef refilled bucket re-tested 200ppm. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef removed and properly stored bucket. **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on top of reach in cooler on cooks line. Chef properly stored medicine. **Corrected On-Site**
- 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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Food safety inspection conducted on 3/27/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-12-03: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook chill on chicken with no HACCP. ** **Warning** - From follow-up inspection 2024-12-03: Establishment still doing cook chill ROP with no HACCP. HACCP HAS NOT been submitted at time of callback. **Admin Complaint**
Food safety inspection conducted on 12/3/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/24/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink stored inside reach in cooler on cooks line. Chef removed drink and properly stored it. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored in floor on cooks line. Chef removed bucket from floor and properly stored it. **Corrected On-Site** **Repeat Violation**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fresh garlic and oil held on time as a public health control has no time markers. Chef added proper time markings. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in bakery has stains and is no longer cleanable.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook chill on chicken with no HACCP. ** **Warning**
Food safety inspection conducted on 9/24/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).