THE STOVALL HOUSE
THE STOVALL HOUSE located in TAMPA has undergone 7 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 weeks ago · 7 reports on file
4621 Bayshore Boulevard
Tampa, Florida, 33611
Palma Ceia
Hillsborough County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
All Inspection Reports
4/9/2026· 1w ago
Visit ID: 13537194
Met Inspection Standards1 int, 3 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed wood cutting boards on line are grooved and corners damaged at time of inspection.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on shelf next to clean bowls on expo. Operator removed during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked food containers on shelves in kitchen at time of inspection.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils in hand wash sink by broiler. Operator had employee remove during inspection. Corrected On-Site
10/1/2025· 6mo ago
Visit ID: 10873821
Met Inspection Standards2 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf with clean silverware and togo containers at time of inspection. Operator moved drink Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label on large plastic food container stored on shelf. Operator had employee wash during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards at time of inspection. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to salad station at time of inspection. Operator had employee refill during inspection. Corrected On-Site Repeat Violation
3/20/2025· 1y ago
Visit ID: 8898212
Met Inspection Standards3 int, 2 basic
- 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 phone on prep table in kitchen. Operator had employee move phone during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on large plastic food containers stored on wire shelves. Operator moved containers to dish room to have rewashed during inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart stored on/in front of hand wash sink in prep room. Operator moved cart during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink on cooks line. Operator had employee replace towels during inspection. Corrected On-Site
9/24/2024· 1y 6mo ago
Visit ID: 8787018
Met Inspection Standards2 int, 1 basic
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee energy drink stored in reach in cooler. Operator had employee remove drink during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed this inspection: - Cutting boards stained at time of inspection - Can opener soiled at time of inspection Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed empty paper towel dispenser at hand wash sink on cooks line. Operator had employee refill dispenser during inspection. Repeat Violation
3/20/2024· 2y ago
Visit ID: 8549646
Met Inspection Standards1 high, 2 int, 3 basic
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers on shelves in kitchen. Operator moved containers to dish room to have them cleaned during inspection. **Corrective Action Taken**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados with stickers still attached on cooks line. Some avocados had been already cut. Operator removed avocados to have them washed during inspection Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handle banana leaves used as a garnish on plates
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting boards stained in kitchen Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed speed rack cart in front of hand wash sink in bakery area. Operator moved during inspection. Corrected On-Site
1/8/2024· 2y 3mo ago
Visit ID: 8549302
Met Inspection Standards2 int, 1 basic
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside of ice machine in beverage pantry Warning - From follow-up inspection 2024-01-08: Mold like substance in bin at time of inspection **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on cooks line during inspection. Warning - From follow-up inspection 2024-01-08: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2024-01-08: **Time Extended**
11/9/2023· 2y 5mo ago
Visit ID: 8385841
Follow-up Inspection Required5 high, 5 int, 8 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside of ice machine in beverage pantry Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small single use container in rice. Operator removed during inspection. Corrected On-Site Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed in employee bathroom Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks next to clean dishes on server isle. Operator moved drink during inspection Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on hotel pans stored on clean shelves. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash signs missing from hand wash sinks at bar and server isle in dining room. Operator made signs and placed them during inspection. Corrected On-Site Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed boxed assorted berries in reach in cooler over ready to eat foods. Operator placed berries underneath during inspection Corrected On-Site Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at server isle. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed fish improperly reduced oxygen packaging. Operator weigh and disposed of fish during inspection. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over ready to eat food in dessert station reach in. Operator moved eggs below during inspection Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed fish improperly reduced oxygen packaging. Operator weigh and disposed of fish during inspection. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 49f and liquid eggs at 48f during inspection Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic herb butter 92F, caramelized onion 85F discussed using time as a public health control Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on cooks line during inspection. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towel dispenser empty at salad station. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fish undergoing reduced oxygen packaging. If using 10K bags may also require a variance. Warning