DirtyFLRestaurant Inspection Data

THE BLIND GOAT FOOD & DRINK CO

THE BLIND GOAT FOOD & DRINK CO maintains a 2.8/5 food safety rating based on 6 health department inspections in TAMPA. Recent inspections show improving food safety practices.

4106 Henderson Boulevard
Tampa, Florida, 33629
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 13500098

  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. White substance in clear bottle in bar area. Management placed a label with a sharpie Corrected On-Site Warning - From follow-up inspection 2025-09-02: **Time Extended**

Inspection Date: 8/21/2025

Inspection #: Visit ID: 10922147

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Manager removed Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions 96F tempted at 1:50pm cooked at 11:50 am 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. Bar area tested at 10pm discussed with manager to use dish washing machine in kitchen area. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 96F tempted at 1:50pm cooked at 11:50 am Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. White substance in clear bottle in bar area. Management placed a label with a sharpie Corrected On-Site Warning

Inspection Date: 1/15/2025

Inspection #: Visit ID: 8831993

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler in kitchen area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes by dishwasher in kitchen area.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting. Chef washed green onions. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear bottle of sauces used for cooking has no labeling of ingredients.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8779100

  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in kitchen area. Chef placed soap at hand washing sink. Corrected On-Site

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8482607

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside refrigerator by dishwasher.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-food grade bleach stored underneath dishwasher. Chef removed bleach from kitchen area. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored overtop unwashed tomatoes inside walk in cooler. Owner removed and properly stored eggs. Corrected On-Site

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8377807

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia inside sanitizer bucket at 50ppm. Retested at 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken cold holding at 48F. Chef placed chicken inside freezer for rapid chill chicken re-temperature 40F. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wing's hot holding at 121F. Chef heated wings to 140F hot holding. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area. Chef placed paper towels at hand washing sink. Corrected On-Site