DirtyFLRestaurant Inspection Data

THE GRIND COFFEE BAR

THE GRIND COFFEE BAR maintains a 3.2/5 food safety rating based on 7 health department inspections in TAMPA. Recent inspections show improving food safety practices.

9532 West Linebaugh Avenue
Tampa, Florida, 33626
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 13523695

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2025

Inspection #: Visit ID: 10936240

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the storage shelf in kitchen
  • 08B-12-5:Basic - Stored food not covered.cooked potatoes and margarine not covered in walk in cooler
  • 14-12-4:Basic - Utensils in poor condition. Detached frayed medal of strainer hanging in dry storage rack. Manager discarded strainer. Corrected On-Site
  • 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 chlorine dish machine run two times recheck 0 ppm chlorine. Triple sink to be used until dish machine is working properly. Triple sink 200 ppm quaternary Managers scheduled service this day. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg whites 47 F , Batter with eggs 47 F in reach in cooler at the cook line . Manager placed batter on ice in walk in cooler Employee voluntarily discarded egg whites recheck : batter 43 F Cooler drawers : cut chicken 44 F , turkey 44 F turkey and chicken voluntarily discarded also ,manager took temperature this morning Corrected On-Site
  • 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.milk in walk in cooler . Manager date labeled milk Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods ( poached) covered by the consumer advisory. Reviewed with manager .

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8888183

  • 16-21-4:Basic - Accumulation of food debris on exterior of warewashing machine.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stack in pans on dish shelf.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front handwashing sink in front.
  • 25-05-4:Basic - Single-service articles improperly stored. Box of plastic lids on ground on dry storage. Operator moved to pallet. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses by coffee machines. Educated operator on need for solution to place towel in. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to a double bucket. Corrected On-Site
  • 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site
  • 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. Sliced provolone in walk in. Marked 3-9. See stop sale.Corrected On-Site Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cheese out of date. Operator threw away. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (45F - Cold Holding); French toast batter (46F - Cold Holding) operator placed cheese on ice, threw out batter. 9:35 temp, retemp at 10:00 cheese 42F. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plant Foods (43F - Cold Holding); cheese (45F - Cold Holding); French toast batter (46F - Cold Holding) operator placed cheese on ice, threw out batter. 9:35 temp, retemp at 10:00 cheese 42F. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink on front line.

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8887191

  • N/A:No Violations Were Observed

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8777867

  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at mop sink. Water heater disrepair, plumber is working on it at time of inspection. **Corrective Action Taken** Warning

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8516218

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw sausage patties stored over the pancake batter and sauce in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee debris in handwash sink at front service area. Discussed with operator about handwash sink for handwash only.

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8376458

  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. A bag of cooked pork in walk-in cooler. Operator able to determined dates and properly marked at time of inspection.