THE OUTSIDE KITCHEN
4622 East Hillsborough Avenue
Tampa, Florida, 33610
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/5/2025
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on dish rack over 3 compartment sink **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on table with warmers. **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Box of bagged pasta on floor near stove. **Corrected On-Site** **Repeat Violation**
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed prep table Traveled to next inspection to hand sink in kitchen not properly protected from possible contamination when prepping food and washing hands.
- 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**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Timothy Torner Person In Charge
- 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**
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site** **Admin Complaint**
- 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.
Food safety inspection conducted on 3/5/2025 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 8/29/2024
High Priority
2
Intermediate
6
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water. Walk-in-cooler
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed prep table with open food next to hand sink in back kitchen area
- 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 **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster and shrimp in standing water in 3 compartment sink. Operator placing in walk-in-cooler **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over vegetables in walk-in-cooler
- 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 pasta 110 F. Suggesting to use time as a public health control form
- 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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large trash can in kitchen **Corrective Action Taken** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle with toxic chemicals stored over 3 compartment sink
Food safety inspection conducted on 8/29/2024 revealed 14 total violations (2 high priority, 6 intermediate, 6 basic).