PIN CHASERS VETERANS
With 3 inspections documented, PIN CHASERS VETERANS maintains a 1.3/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 3 reports on file
5555 W HILLSBORO AVE
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
3/3/2026· 1mo ago
Visit ID: 10937586
Met Inspection Standards4 high, 4 int, 3 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2024
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink, 1 log of wet dog foods, sushi and cake stored on top shelf of back kitchen reaching cooler. Manager identified and segregated all personal foods at time of inspection. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. One open can of energy drink stored inside back kitchen written cooler on top shelf.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two dented cans of ketchup, one dented can of ground tomatoes, one dented can of peel tomatoes.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves without first washing hands to prepare food at Frontline cook. Discussed proper hand washing with employee, employee washed hands, then wore gloves. Corrected On-Site Repeat Violation
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sweeping the floor at front line cook, then wore gloves to cook hamburgers without washing hands. Discussed with employee, employee washed hands, then wore gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 78°F at 1:32 PM left out at room temperature at 10 AM cool 35°F at 2:03 PM. Employee placed butter inside front line reach and freezer. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at front line reaching cooler. Rusting metal inside ice machine. Interior of soda gun nozzles soiled at bar area. Interior of sold and nozzles soiled at soda fountain at food service counter.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored inside front line handwashing sink to collect water. Employee removed the water pitcher at time of inspection. Corrected On-Site
- 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/ 4 employees working, no CFM available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at Frontline handwashing sink. Employee provided paper towels at time of inspection. Corrected On-Site Repeat Violation
7/19/2024· 1y 9mo ago
Visit ID: 8746871
Met Inspection Standards1 high, 3 int, 1 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened employee drinks stored on prep table and dry food storage shelves.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed multiple employees handled personal cellphones and drinks, then put on gloves to work with food without washing hands first. Discussed proper hand wash technique and gloves change procedure with operator.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by wire rack and utility cart in kitchen by three compartments sink. Operator removed items from hand wash sink. Handwash sink used for purposes other than handwashing. Employees rinsed container in hand wash sink at front cook line. Discussed with employee about hand wash sink for hand wash only. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front cook line. Employee provided. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with cleaning chemicals at front service counter.
12/1/2023· 2y 4mo ago
Visit ID: 8363866
Met Inspection Standards3 high, 3 int, 4 basic
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer setup in middle sink of the three compartment sink.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom and bar. Provided. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle of pain killers stored on dry food storage shelf with food items. Operator removed. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded cheese and butter in walk-in cooler. Raw bacon stored over sliced ham and sauces in reach-in cooler by walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach-in cooler Cold holding: Sausage 45 F, sliced pepperoni 45 F, shredded cheese 47 F, cut tomato 45 F, pizza sauce 47 F. Operator moved items to walk-in freezer at time of inspection, re temp: Sausage 40 F, sliced pepperoni 41 F, shredded cheese 41 F, cut tomato 40 F, pizza sauce 43 F. Corrected On-Site Repeat Violation
- 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. Provided by email. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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.