PREDALINA
1001 East Cumberland Avenue
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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** - From follow-up inspection 2025-04-25: **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** - From follow-up inspection 2025-04-25: submitted a plan under review **Time Extended**
Food safety inspection conducted on 4/25/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
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).
Inspection on 3/14/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-22-4:Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. Warning - From follow-up inspection 2024-03-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler has soiled items in pastry section -can opener soiled. - hot holding interior soiled Warning - From follow-up inspection 2024-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/12/2024
High Priority
6
Intermediate
1
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using single service bowl with no handle for sugar bin. Warning
- 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees drinking beverages on hot line. Warning
- 08B-48-4:Basic - Employee preparing food in upstairs section of kitchen, area has hand wash sink and prep table, but no dealing with smooth easily cleanable surface, operator will stop doing prep in this area until they decide if they want to go through plan review. **Corrective Action Taken** Repeat Violation Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on hot line Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans in back of kitchen. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.employee preparing burgers used gloved hands, then changed gloves without washing hands first, discussed with manager. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at bar area. Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink and sanitizer buckets 150ppm, operator will manually set up until dispensers have been repaired. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat items in pastry reach in cooler in back of kitchen, operator moved them. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (50F - Cold Holding); garlic oil (63F - Cold Holding); stock (47F - Cold Holding); Burrata (47F - Cold Holding); feta (50F - Cold Holding); Pork (52F - Cold Holding); cut tomato (47F - Cold Holding); sautéed onion (46F - Cold Holding); fresh Pesto with garlic (52F - Cold Holding); sautéed mushrooms (47F - Cold Holding) reach in cooler, to left side of hot line in kitchen, items on stop sale from yesterday. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding); garlic oil (63F - Cold Holding); stock (47F - Cold Holding); Burrata (47F - Cold Holding); feta (50F - Cold Holding); Pork (52F - Cold Holding); cut tomato (47F - Cold Holding); sautéed onion (46F - Cold Holding); fresh Pesto with garlic (52F - Cold Holding); sautéed mushrooms (47F - Cold Holding) reach in cooler, to left side of hot line in kitchen, items on stop sale from yesterday. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler has soiled items in pastry section -can opener soiled. - hot holding interior soiled Warning
Food safety inspection conducted on 3/12/2024 revealed 14 total violations (6 high priority, 1 intermediate, 7 basic).
Inspection on 12/5/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-22-4:Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. Can opener soiled with food debris and blade not sharp. Warning - From follow-up inspection 2023-12-05: **Time Extended**
Food safety inspection conducted on 12/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/4/2023
High Priority
4
Intermediate
4
Basic
6
Total
14
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 across from hot line Warning
- 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Can opener soiled with food debris and blade not sharp. Warning
- 08B-48-4:Basic - Employee preparing food upstairs storage area, operator stopped employees and moved downstairs into kitchen area. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees without hair restraints
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. discussed with operator proper air drying of clean equipment. Pans are to be washed and air dried. Operator instructed employee to re wash and air dry **Corrective Action Taken** Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 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. High temp dish machine not reaching 160F highest temp reached 135.9F Operator called during inspection to have machine repaired Warning
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Commutated beef over cooked lobster. Operator moved them Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Onions 51F (Cold Holding) Feta 53F (Cold holding) Garlic Oil 74F (Cold Holding) operator has discarded items that were out of temperature Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Onions 51F (Cold Holding) Feta 53F (Cold holding) Garlic Oil 74F (Cold Holding) operator has discarded items that were out of temperature. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator will be doing training with employees about proper tag maintenance. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in pastry area and sink at end of hot line Operator moved obstructions Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink in oyster prep area not supplied with paper towels Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Issued to operator via email, operator printed and hung up in seating area. Corrected On-Site Warning
Food safety inspection conducted on 12/4/2023 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).