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 3 health inspection reports
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).