DirtyFLRestaurant Inspection Data

LEVEL 3 TASTING ROOM-BAKERY-BANQUET KITCHEN

LEVEL 3 TASTING ROOM-BAKERY-BANQUET KITCHEN has 7 health inspections on file for its TAMPA location, with an overall rating of 3.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 6 months ago · 7 reports on file

510 Water Street
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

9/5/2025· 6mo ago

Visit ID: 10905973

Met Inspection Standards

1 int, 1 basic

  • 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 removed items bread making room. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employee trainings not expired. Observed 6 employee trainings expired issued 9 2 21 and 8 3 22

7/10/2025· 8mo ago

Visit ID: 10821940

Met Inspection Standards
  • N/A:No Violations Were Observed

4/18/2025· 10mo ago

Visit ID: 10702656

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 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.

10/23/2024· 1y 4mo ago

Visit ID: 8761055

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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.

4/3/2024· 1y 11mo ago

Visit ID: 8574130

Met Inspection Standards

2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.

12/19/2023· 2y 2mo ago

Visit ID: 8573190

Met Inspection Standards

1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-12-19: **Time Extended**

12/12/2023· 2y 3mo ago

Visit ID: 8368901

Follow-up Inspection Required

1 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Only reaching 155F Warning