DirtyFLRestaurant Inspection Data

FIRST BASE CLUB KITCHEN

With 5 documented inspections, FIRST BASE CLUB KITCHEN in TAMPA has achieved a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

3802 West Dr Martin Luther King Jr Boulevard
Tampa, Florida, 33614
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13643381

Met Inspection Standards

3 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on front line reaching cooler. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 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. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2026-03-11: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located at handwash sink next to three compartment sink. Warning - From follow-up inspection 2026-03-11: **Time Extended**

3/3/2026· 1mo ago

Visit ID: 10926407

Met Inspection Standards

1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet in ware washing area , employee separated items to dry . Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Protein powder stored on floor in store room next to standing freezers , employee moved items off the floor Corrected On-Site
  • 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. Manager hung up document for vomiting and diarrhea. Corrected On-Site

3/3/2026· 1mo ago

Visit ID: 13643380

Follow-up Inspection Required

6 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pots stored on dry storage rack not inverted, located next to dish machine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on front line reaching cooler. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage stored inside the bottom of a hot box. Employee removed beverage at time of inspection. Corrected On-Site Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to dish machine. Warning
  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying mixing bowls with a blue cloth. Discussed with employee to allow all utensils to be air dried. Warning
  • 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. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line, reaching cooler. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink located at front line blocked by speed cart with boxes of hot dogs. Handwash sink next to three compartment sink blocked by boxes of potato chips and single service cups. Employee unblocked sinks at time of inspection. Corrected On-Site Warning
  • 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. Dish machine temperature at 150F. Discussed with manager to set up three compartment sink with sanitizer at time of inspection until dish machine is repaired. Three compartment sink Quaternary ammonia sanitizer tested at 200ppm at time of inspection. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located at handwash sink next to three compartment sink. Warning

3/19/2025· 1y ago

Visit ID: 8770917

Met Inspection Standards

3 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 6 tanks no secured adjacent to Reach in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on shelf over front line Reach in cooler. Operator disposed of bottle during time of inspection. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Located adjacent to front line grill.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles of sauces in Reach in cooler not labeled. Employee began to add labels during time of inspection. **Corrective Action Taken**
  • 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. Sliced ham not date marked in Reach in cooler. Employee added date during time of inspection. Corrected On-Site
  • 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. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on door knob adjacent to mop closet.

3/6/2024· 2y 1mo ago

Visit ID: 8371288

Met Inspection Standards

3 high, 1 int

  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Honey butter dated 2-25-24
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across cooks line Cold holding: cut 45 f cut lettuce 46 f ambient air temperature employees placed products in freezer. All products to 43 f Cold holding: raw beef 53 f 2nd temp 43 f Cold holding: beef raw 46 f all products to 43 f Corrected On-Site
  • 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 some employees.