DirtyFLRestaurant Inspection Data

TAMPA BAY BREWING COMPANY

TAMPA BAY BREWING COMPANY located in TAMPA has undergone 10 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

1600 East 8th Avenue
Tampa, Florida, 33605
Ybor City
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13598772

Met Inspection Standards

1 int, 5 basic

  • 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 in kitchen. Repeat Violation - From follow-up inspection 2025-12-18: **Time Extended**
  • 14-22-4:Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. Can opener in kitchen. - From follow-up inspection 2025-12-18: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor. - From follow-up inspection 2025-12-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine. Fan on ceiling in kitchen. Repeat Violation - From follow-up inspection 2025-12-18: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single use plates in dry storage room not under over head protection. - From follow-up inspection 2025-12-18: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. Can opener in kitchen. - From follow-up inspection 2025-12-18: **Time Extended**

12/17/2025· 2mo ago

Visit ID: 10915064

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Repeat Violation
  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Can opener in kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler at outside bar.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky tape over dry storage shelves in kitchen. Manager removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine. Fan on ceiling in kitchen. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack.
  • 25-05-4:Basic - Single-service articles improperly stored. Single use plates in dry storage room not under over head protection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: avocado cream 54 F, cut tomatoes 53 F, cut lettuce 55 F, cheddar cheese 57 F, pepper jack cheese 51 F, provolone 52 F, Swiss cheese 51 F, cooked pasta 52 F, brisket 51 F, cooked chicken wings 56 F, raw shrimp 50 F, raw chicken 55 F, raw calamari 47 F, cooked ceviches 50 F, Per manager all items have been in reach in coolers since 10:30 am. Time temped 2:45 pm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: avocado cream 54 F, cut tomatoes 53 F, cut lettuce 55 F, cheddar cheese 57 F, pepper jack cheese 51 F, provolone 52 F, Swiss cheese 51 F, cooked pasta 52 F, brisket 51 F, cooked chicken wings 56 F, raw shrimp 50 F, raw chicken 55 F, raw calamari 47 F, cooked ceviches 50 F, Per manager all items have been in reach in coolers since 10:30 am. Time temped 2:45 pm.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. Can opener in kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice and straws in Handwash sink at outside bar. Employee removed. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with green liquid under prep table in kitchen.

8/28/2025· 6mo ago

Visit ID: 10833959

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - - From initial inspection : 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. - From follow-up inspection 2025-08-28: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. - From follow-up inspection 2025-08-28: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board has stains and is no longer cleanable. - From follow-up inspection 2025-08-28: **Time Extended**

5/6/2025· 10mo ago

Visit ID: 10738372

Follow-up Inspection Required

3 high, 3 int, 4 basic

  • 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.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Chef removed and placed tongs at dishwasher. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket by back door. Chef removed and properly stored mop. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop mayonnaise inside walk in cooler. Chef removed beef and properly stored it. Corrected On-Site
  • 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 markings. Chef discarded butter. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board has stains and is no longer cleanable.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Steak not identified as raw ingredient on menu. Warning
  • 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.

12/9/2024· 1y 3mo ago

Visit ID: 8779345

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine in kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning of metal pans on dish drying rack.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

3/7/2024· 2y ago

Visit ID: 8626653

Met Inspection Standards

1 int, 1 basic

  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-03-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2024-03-07: **Time Extended**

3/6/2024· 2y ago

Visit ID: 8565429

Follow-up Inspection Required

6 high, 1 int, 2 basic

  • 35B-02-4:Basic - Insect control device installed over food preparation area at back of kitchen. Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Repeat Violation Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab cakes over cooked pastrami. Operator relocated at time of inspection. Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato paste, gravy and fire cracker sauce labeled 2/26/24 and 2/27/24. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tomato paste, gravy and fire cracker sauce labeled 2/26/24 and 2/27/24. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: bean sprouts 67 F, cooked pasta 56 F, cooked broccoli 70 F, cut tomatoes 54 F, blue cheese crumbles 57 F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 67 F, cooked pasta 56 F, cooked broccoli 70 F, cut tomatoes 54 F, blue cheese crumbles 57 F, Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning

12/8/2023· 2y 3mo ago

Visit ID: 8565002

Met Inspection Standards

1 int, 7 basic

  • 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 in kitchen. Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed at time of inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee food in a food preparation or other restricted area. Employee salad on prep table in kitchen. Operator removed at time if inspection. Corrected On-Site Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning of clear containers on dish drying rack. Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler across from flat top. Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses at mop sink. Warning - From follow-up inspection 2023-12-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2023-12-08: **Time Extended**

12/4/2023· 2y 3mo ago

Visit ID: 8378102

Follow-up Inspection Required

4 high, 2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed at time of inspection. Corrected On-Site Repeat Violation Warning
  • 12B-02-4:Basic - Employee food in a food preparation or other restricted area. Employee salad on prep table in kitchen. Operator removed at time if inspection. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning of clear containers on dish drying rack. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from flat top. Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at mop sink. 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. 0 ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: raw chicken 49 F, raw shrimp 48 F, goat cheese 50 F, Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 49 F, raw shrimp 48 F, goat cheese 50 F, Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of cleaner over and next to clean dishes for restaurant. Operator removed at time of inspection. Corrected On-Site Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Clear and metal containers in handwash sink. Warning

7/6/2023· 2y 8mo ago

Visit ID: 8326743

Met Inspection Standards

1 high, 2 int, 2 basic

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Warning - From follow-up inspection 2023-07-06: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2023-07-06: **Time Extended**
  • 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. 0 ppm Repeat Violation Warning - From follow-up inspection 2023-07-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and slicer in kitchen. Repeat Violation Warning - From follow-up inspection 2023-07-06: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with purple liquid. Warning - From follow-up inspection 2023-07-06: **Time Extended**