NOBLE CRUST
North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside large ice machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on shelf above kitchen prep table adjacent to three compartment sink. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked containers stored on dry storage rack in dish pit. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Located over ovens. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located at service line between kitchen entrance and restrooms. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Inside of empty Reach in cooler soiled located at bar area. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing sauces on cook line not labeled. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled adjacent to three compartment sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at bar area used for dumping and straining drinks.
Food safety inspection conducted on 2/24/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 9/16/2024
High Priority
0
Intermediate
3
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in plastic container on prep line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back kitchen area on top of beverage glass cooler in service area. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal backpacks stored on boxed of soda boxes in back kitchen area
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed plastic container lid on prep line.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 14-69-4:Basic - Ice buildup in prep reach-in cooler. On cooksline
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cooksline Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at service area and cooksline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust.
- 33-16-4:Basic - Open dumpster lid.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic container on prep line.
- 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.
- 16-37-1:Intermediate - No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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.
Food safety inspection conducted on 9/16/2024 revealed 16 total violations (0 high priority, 3 intermediate, 13 basic).
Inspection on 3/28/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs hanging on fry door handle management removed tangs and placed at dishwasher. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Employee removed cloth. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor. Employee removed and properly stored bucket. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by 3 compartment sink in back kitchen area. Manager added paper towels to hand washing sink. Corrected On-Site
Food safety inspection conducted on 3/28/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/25/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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 dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes. - From follow-up inspection 2023-10-25: Dish machine not in use bar dish machine does not currently work and maintenance came to repair still not working. Discussed with management to use the working high temp dish machine **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. - From follow-up inspection 2023-10-25: **Time Extended**
Food safety inspection conducted on 10/25/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/18/2023
High Priority
5
Intermediate
3
Basic
2
Total
10
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. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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 dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes.
- 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. High temp dish machine washing at 136 f tested 3 times. Discussed with employee to use three compartment sink. Wash rinse and sanitize method
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washing dishes in a high temperature machine that is not running at 160 wash degrees. Employee placing not sanitized dishes on the clean shelf
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter Cold holding: pancetta 67 f f cut leaves 80 f heated tomato sauce 47 f operator moved foods to freezer 2nd temp cut leaves 43 f cooked tomato sauce 43 f pancetta 55 f **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Mash potatoes 120 in heat table
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drainer in hand washing sink at bar. Employee removed to proper storage
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 10/18/2023 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).