PREDALINA
1001 East Cumberland Avenue
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/17/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
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. Tested 3 times at 0 ppm discussed to use three compartment observed chlorine sanitizer **Warning** - From follow-up inspection 2025-04-17: Tested at 0 ppm restaurant was washing dishes still.discussed with the executive chef to use the three compartment sink to sanitize the dishes **Time Extended**
- 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house. **Warning** - From follow-up inspection 2025-04-17: Restaurant submitted a plan under review **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. For raw fish not frozen in a vacuum packaged bag in house. **Warning** - From follow-up inspection 2025-04-17: Restaurant submitted a haccp plan waiting on approval **Time Extended**
Food safety inspection conducted on 4/17/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 4/15/2025
High Priority
4
Intermediate
3
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Ontop of the vegetable cup trays in the walk in cooler chef removed. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on floor not double bucketed. **Warning**
- 01B-01-4:High Priority - Dented can present. See stop sale.yellow tomatoes dry storage **Warning**
- 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. Tested 3 times at 0 ppm discussed to use three compartment observed chlorine sanitizer **Warning**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pre cooked crab meat show 4-12-25 today is 4-15-25 No haccp plan. Or variance for raw fish. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from coffee machine . Ambient air temp 52 f Cold holding: feta cheese 46 f cheese 57 f cook beef 47 f feta 46 f employees began adding ice. Cooler right side top area grilled cheese 62 f American cheese 45 f employee moved to bottom of cooler **Warning**
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pre cooked crab meat show 4-12-25 today is 4-15-25. **Warning**
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house. **Warning**
- 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. For raw fish not frozen in a vacuum packaged bag in house. **Warning**
Food safety inspection conducted on 4/15/2025 revealed 9 total violations (4 high priority, 3 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
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.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Water in bottom of reach in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150F operator will use 3 compartment sink to sanitize until repairs are made
Food safety inspection conducted on 11/5/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).