DirtyFLRestaurant Inspection Data

THOMAS P'S SPORTS BAR & PATIO

With 6 inspections documented, THOMAS P'S SPORTS BAR & PATIO maintains a 2.0/5 food safety rating in TAMPA. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

12836 HENDERSON ROAD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 10892509

Met Inspection Standards

2 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In liquor storage room.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters stored on soda syrup boxes next to office in kitchen. Moved to office. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. A case of bottle water stored on floor and a case of pretzels stored on floor in kitchen. Employee moved pretzels to shelf. **Corrective Action Taken** Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small counter top oven and the microwave on top at cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust at cook line.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On patio bar counter top that can be reached by customers. Operator moved straws behind counter. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At patio bar. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At patio bar. Operator provided. Corrected On-Site

2/13/2025· 1y ago

Visit ID: 8871755

Met Inspection Standards

1 high, 1 int, 10 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 29-18-4:Basic - Drain cover(s) missing. Missing at mop sink
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at pizza make station. Employee removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Box of fries stored on floor in walkin freezer. Employee placed on shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along floors, walls, and ceiling of walkin freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handles on cookline Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in dish area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs thawing in standing water in 3-compartment sink . Employee placed under cold running water. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink leaking in bar area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label Employee placed on shelf. 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. Tested at 0ppm . Operator was advised to setup 3-compartment sink until dishwasher machine is repaired and properly sanitizing. Employee set up 3-compartment sink and sanitizer was tested at 200ppm **Corrective Action Taken**
  • 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/ 8 employees working at time of inspection. Repeat Violation

8/29/2024· 1y 6mo ago

Visit ID: 8871082

Met Inspection Standards

1 int, 1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freeze. Warning - From follow-up inspection 2024-08-29: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided in hand wash sink at inside bar. Warning - From follow-up inspection 2024-08-29: **Time Extended**

8/26/2024· 1y 6mo ago

Visit ID: 8785708

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freeze. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burger stored behind shredded cheese and crumbled bacon in reach-in cooler at cook line. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked meatball 45 F, cooked chicken wing 45 F, cooked beef 45 F, sliced ham 45 F, raw chicken 45 F. Ambient temperature 40-42F. Large delivery at time of inspection. Operator contacted refrigerator repair company at time of inspection. **Corrective Action Taken** Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A soiled spatula stored in hand wash sink on cook line. Operator removed. Corrected On-Site Warning
  • 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/ 7 food employees working at time of inspection. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided in hand wash sink at inside bar. Warning

2/5/2024· 2y 1mo ago

Visit ID: 8462210

Met Inspection Standards

2 high, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation
  • 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. 0ppm. Operator prime sanitizer manually, then ran dish machine again, test 100ppm. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of shredded cheese 48 F and shredded lettuce 48 F stored on reach-in cooler. Operator moved to walk-in freezer for rapid cool. **Corrective Action Taken**

8/2/2023· 2y 7mo ago

Visit ID: 8384348

Met Inspection Standards

2 high, 2 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. On top of the dish machine. Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test strips not used to test dish machine.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In liquor storage, water heater room, and wait station by kitchen entry. Repeat Violation
  • 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. Tested 0ppm. Sanitizer bucket empty, employee replaced sanitizer bucket, ran dish machine multiple times, tested 50ppm. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes, then handled cleaned dishes at dish machine with no handwash. Discussed with employee, employee washed hands at time of inspection. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at indoor bar. Provided. No handwashing sign provided at a hand sink used by food employees. Handwash sink next to ice machine at kitchen. Provided. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at indoor bar handwash sink. Employee turned on and hot water provided. Corrected On-Site Repeat Violation