DirtyFLRestaurant Inspection Data

GAUGING KITCHEN & BAR

GAUGING KITCHEN & BAR located in TAMPA has undergone 8 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

111 W FORTUNE ST

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13521506

  • N/A:No Violations Were Observed

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10899278

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm bar area
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melon's 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under flat top grill Cold holding: raw beef 48F mozzarella cheese 52F sitting in ice on cook line cut tomatoes 46F Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melon's 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F
  • 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. Cut ham roast beef half and half walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Richard Markko
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front cooks line

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10803230

  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.ware-washing areas Warning - From follow-up inspection 2025-03-28: no paper towels **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 3 employees Warning - From follow-up inspection 2025-03-28: **Time Extended**

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10706057

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon walk in cooler not removed from packaging see stop sale Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cooks line. Warning
  • 08B-38-4:Basic - Food stored on floor. Bread boxes stored on floor walk in freezer Walk in cooler produce raw shelled eggs stored on floor in boxes. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens under washed bagged cabbage produce walk in cooler Warning
  • 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. Bar area tested 2 times at 0 ppm discussed with operator to use back kitchen high temperature machine Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon walk in cooler not removed from packaging see stop sale Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler underneath flat top grill See stop sale : cheese 69 held over night the flattop grill was not turned on Cold holding. Raw beef 47 f held in reach in cooler on cooks Line across from stone held overnight no temperatures take ambient air temperature 47 f Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at breakfast counter 58 f employee moved to freezer 2nd temp 43 f Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Stephanie Warning
  • 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/ 5 employees no food manager present 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-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.ware-washing areas Warning
  • 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 3 employees Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Ware washing area Warning
  • 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. Missing for 3 employees Warning

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8776877

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in bar, service and kitchen area under equipment Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In service area
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Head of lettuce in reach in cooler spoiled, operator discarded.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies by trash in bar area, discussed with operator.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee replaced with new container. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bar sink with items in it, operator moved. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8518892

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In service area and dry storage. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach in old service area on side of kitchen side area used as storage. Employee removed it and sanitized the area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors and drains under equipment at bar and in kitchen soiled with debris. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. On clean rack in dish area
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-08-4:Basic - Plumbing system in disrepair. Spray hose at 3 compartment sink leaking.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can artichokes hearts.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink by banquet area

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8518627

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Service station and dish area Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Both bar sinks Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat three compartment sink and sanitizer buckets. Warning - From follow-up inspection 2023-10-10: **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 2023-10-10: **Time Extended**

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8375355

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Service station and dish area Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both bar sinks Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Moved to walk in cooler to cool down. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat three compartment sink and sanitizer buckets. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning