DirtyFLRestaurant Inspection Data

ROOM 1701 RESTAURANT & LOUNGE

ROOM 1701 RESTAURANT & LOUNGE located in TAMPA has undergone 5 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections show improving food safety practices.

1701 W WATER AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2025

Inspection #: Visit ID: 10908234

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine on white plastic shield inside the ice bin at time of inspection.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on prep table at time of inspection. Employee moved drink during inspection.
  • 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. Observed scoop handle in bulk rice at time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods in walk in cooler not labeled at time of inspection.

Inspection Date: 3/6/2025

Inspection #: Visit ID: 8887972

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk-in-freezer
  • 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. Observed long handle on scoop storage in salt. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Observed plastic containers stored inside hand sink. Corrected On-Site
  • 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. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8728827

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of large ice machine.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 49 F and sliced tomatoes 49 F. Inspector sugggested using time as a public health control form and deeper pans with ice. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 88 F and cooked white 95 F. Operator placing on stove to reheat. **Corrective Action Taken**
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large ice machine and white large cutting boards and microwave soiled. Repeat Violation
  • 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler Repeat Violation

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8537338

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the large ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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. In salt container.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef and frozen chicken sitting out at room temperature. Operator placing in walk-in-cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45 F. Cut leafy greens 47 F. Suggested larger and deeper pan of ice. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator rinsing containers out at front kitchen hand sink
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8350806

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxes of cooking oil and box of plantains on floor in kitchen area
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  • 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.
  • 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.