ELEVAGE
1207 South Howard Avenue
Tampa, Florida, 33606
Historic Hyde Park North Neighborhood
Hillsborough County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/29/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold-like substance.
- 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 table. Employee removed and properly stored drink.
- 12B-01-4:Basic - Employee eating while preparing food. Employee eating while prepping food.
- 08B-38-4:Basic - Food stored on floor. Ketchup stored on floor inside refrigerator unit in back hallway. Chef removed ketchup and properly stored it. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 43F. Chef discarded water and placed utensil's at dishwasher. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cucumber not washed before preparation. Employee washed cucumbers. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Cooked chili stored inside walk in cooler uncovered. Chef discarded chili. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature . Chef placed pork under running water. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cucumber for toppings with bare hands.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Collard greens cooked on 01/18/2025 is pass it's 7 day shelf life. Chef discarded collard greens. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic and oil (68F - Cold Holding) cooked rice (60F - Cold Holding) black beans (51F - Cold Holding) raw shrimp (59F - Cold Holding) Warning
- 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. Butter held time as a public health control has no time markings on flattop grill on cooks line. Chef added proper time stamp to butter. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Dishwasher final rinse temperature reach 130F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. 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. Cooked chili stored inside walk in cooler has no date markings. Chef discarded chili. Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on lid of reach in cooler next to steam well.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed and placed tongs at dishwasher. Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Utensil s stored in water at 117F. Chef empited and refilled water with water at 153F.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in refrigerator in bar area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in pantry has stains.
- 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. Fresh ground beef ground held longer then 24 hours has no date markings inside reach in cooler across grill. Chef added proper date to beef. Corrected On-Site
Food safety inspection conducted on 7/25/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink. - From follow-up inspection 2024-02-29: **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Cooked pork belly. - From follow-up inspection 2024-02-29: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing in bar area is being used as a dump sink. - From follow-up inspection 2024-02-29: **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. Pork belly,raw steak. - From follow-up inspection 2024-02-29: **Time Extended**
Food safety inspection conducted on 2/29/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 2/27/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid.
- 08B-38-4:Basic - Food stored on floor. Box of corn stored on floor inside walk in freezer. Chef removed corn and properly stored it. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink.
- 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.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed and properly stored sanitizer solution. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 88F. Chef empty water and placed items at dishwasher. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area. 4 live flies at bar area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to line pan of boiled eggs inside reach in cooler on cooks line. Chef removed paper towels. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 22 pound of pork belly. Due to reduced oxygen packaging longer than 48 hours. 02/19/2024
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Cooked pork belly.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing in bar area is being used as a dump sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon toast not identified as raw on menu. Poached eggs not identified on menu as raw ingredient. Warning
- 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. Pork belly,raw steak.
- 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. Baba ganoush made in and held longer then 24 hours has no date markings in refrigerator hallway. Chef added proper date markings. Corrected On-Site
Food safety inspection conducted on 2/27/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating salad while washing dishwasher. Chef removed food from dishwasher area.
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler across from fryer are torn.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe overtop of dishwasher.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Milk opened and held longer then 24 hours has no date markings. Chef added proper dates to milk. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
Food safety inspection conducted on 8/16/2023 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).