ON SWANN
1501 West Swann Avenue
Tampa, Florida, 33606
Historic Hyde Park North Neighborhood
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
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. Interior of ice machine has buildup of black-mold like substance. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door noob on cooks line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing at handwashing sink on cooks line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler by fryer station. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces on cooks line has no labeling of ingredients.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table on cooks line has stains.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by pizza oven is blocked by small table.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in cooks line.
Food safety inspection conducted on 1/30/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has buildup of mold-like substance. - From follow-up inspection 2024-07-30: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags don't have dates. - From follow-up inspection 2024-07-30: **Time Extended**
Food safety inspection conducted on 7/30/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
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. Ice machine has buildup of mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin. Chef removed bowl. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line. Repeat Violation
- 22-58-4:High Priority - Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. High temperature dishwasher in bar area 147F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth covering scallops on cooks line. Chef removed cloth. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags don't have dates.
Food safety inspection conducted on 7/30/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 2/6/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler across from flat top grill. - From follow-up inspection 2024-02-06: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by small table. - From follow-up inspection 2024-02-06: **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 2024-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 2/6/2024
High Priority
0
Intermediate
6
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge on dishwashers is completely broken off.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler across from flat top grill.
- 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. Emailed operator body fluid clean up sign. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by small table.
- 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. High temperature dishwasher at 127F. Had a discussion with management about not using bar dishwasher until it's working properly. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips at time of inspection.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink connected to food preparation table in back kitchen area. Chef placed paper towels at hand washing sink. Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 8 total violations (0 high priority, 6 intermediate, 2 basic).
Inspection on 7/19/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
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. Interior of ice machine has buildup of black-mold like substance.
- 08B-38-4:Basic - Food stored on floor. Boxes of food stored on floor inside walk in freezer. Chef removed items from floor and properly stored it. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Manager discarded dish. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop sink preventing proper air drying. Chef properly stored mop. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef removed bucket from floor and properly stored it. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelled eggs cold holding at 80F. Rice ball cold holding at 69F.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time stamp. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 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. Emailed operator a copy of employee health agreement. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line. Manager placed soap at hand washing sink. Corrected On-Site
Food safety inspection conducted on 7/19/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).