LEVEL 3 TASTING ROOM-BAKERY-BANQUET KITCHEN
510 Water Street
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/18/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Stop Sale issued due to adulteration of food product.Reduced oxygen bagged beef in the walk in cooler dated 3-31 held less than 48 hours. Butcher walk in Raw chicken not dated frozen in rop bag in walk in cooler butcher walk in 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. rop bagged beef in the walk in cooler dated 3-31 held less than 48 hours. Butcher walk in Raw chicken not dated frozen in rop bag in walk in cooler butcher walk in Ahi tuna thawing still in packaging walk in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bakery room sink had equipment stored inside.
- 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. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority.
Food safety inspection conducted on 4/18/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Operator removed it to be repaired **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold drawers on hot line, can opener soiled, operator directed the employee to clean the drawers, and sent the can opener to move cleaned and blade replaced. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By end of hall, operator will place breaker on it, or cap it off
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dispenser was not working properly, so employees free poured sanitizer concentrate into the water without testing it.
- 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. Container of chicken Jus. In walk in cooler dated 10-18-2024, but from yesterday, operator placed proper date on it.
Food safety inspection conducted on 10/23/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).