DirtyFLRestaurant Inspection Data

EDISON'S SWIGAMAJIG

EDISON'S SWIGAMAJIG located in TAMPA has undergone 6 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 10 months ago · 6 reports on file

South Garrison Street
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

4/18/2025· 10mo ago

Visit ID: 10821422

Met Inspection Standards
  • N/A:No Violations Were Observed

4/17/2025· 10mo ago

Visit ID: 10819681

Follow-up Inspection Required

1 high, 3 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plan flip rotation reach in cooler across from three compartment sink. Ambient air temperature 52 f Cold holding: cut cheese 47 f cut tomatoes 48 f cut salad tomato dish 49 f employee grabbed ice to place on foods. 2nd cooler across from the fryers. Cold holding: calamari 46 f manager is moving food to the storage that was ambient prepping. - From follow-up inspection 2025-04-17: See stop sale Reach in cooler: across from three compartment sink Stop sale : cook squid 57 f cook shrimp 45 f raw fish 45 f cut watermelon 47 f cut tomatoes 47 f cut cabbage 47 f held overnight Top of reach in cut tomatoes 43 f cut lettuce 43 f Admin Complaint
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2025-04-17: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Missing for 5 employees - From follow-up inspection 2025-04-17: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 74 f work order has been processed. - From follow-up inspection 2025-04-17: Tested at 75 f **Time Extended**

4/15/2025· 11mo ago

Visit ID: 8886704

Follow-up Inspection Required

2 high, 6 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plan flip rotation reach in cooler across from three compartment sink. Ambient air temperature 52 f Cold holding: cut cheese 47 f cut tomatoes 48 f cut salad tomato dish 49 f employee grabbed ice to place on foods. 2nd cooler across from the fryers. Cold holding: calamari 46 f manager is moving food to the storage that was ambient prepping.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary above 200-400 ppm rested to 200 ppm..
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored pan inside the hand washing sink with ice.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees no food manager
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Tested at 78 f by food preparation bar three compartment sink had hot water.
  • 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. Missing for 5 employees
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 74 f work order has been processed.

9/10/2024· 1y 6mo ago

Visit ID: 8719801

Met Inspection Standards

3 int, 1 basic

  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.kitchen not protected when window and entryway is open.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator replaced Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sasha K.

1/31/2024· 2y 1mo ago

Visit ID: 8444651

Met Inspection Standards

3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.interior doorway from bar area to kitchen not fully enclosed when bar service window is open.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

7/13/2023· 2y 8mo ago

Visit ID: 8341652

Met Inspection Standards

1 high, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee iced down items