DirtyFLRestaurant Inspection Data

TOP SHELF SPORTS LOUNGE

TOP SHELF SPORTS LOUNGE located in TAMPA has undergone 8 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

401 East Jackson Street
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13490075

Met Inspection Standards

3 high, 4 int, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees preparing food
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee dropped gloved picked it up and did not wash hands ,employee washed hands. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler ambient air temp 51F shredded cheese 49f , sliced tomatoes 50f in reach in cooler on hot line across from flat top. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler ambient air temp 51F shredded cheese 49f , sliced tomatoes 50f in reach in cooler on hot line across from flat top. Held overnight see stop sale. Manager discarded items at time of inspection Observed butter tab at 49 f on rolling rack next to double sink. Manager placed in freezer 2nd temp 43F **Corrective Action Taken** Repeat Violation
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance in ice machines across from triple sink in back kitchen area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.item in hand wash sink. Observed drain hose from water filter drain in handsink , chef removed hose and placed bucket under drain line. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand sink under water filter station, employee placed towels at handsink. Corrected On-Site

8/15/2025· 6mo ago

Visit ID: 13489708

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : 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. Observed for 2 employees missing multiple trainings. Warning - From follow-up inspection 2025-08-15: Still observed **Time Extended**

8/12/2025· 7mo ago

Visit ID: 10875534

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf prep station Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar area employee removed to proper storage Corrected On-Site Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Dishwasher was drying clean dishes with dry cloth. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler cooks line behind the sky line pro Cold holding Mash potato's 48 f cook pasta 48F spinach 48F. Ambient 47F of cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mash potato's 45f cook pasta 48F spinach 48F cut raw shelled eggs 45F see stop sale Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area equipment stored In hand washing sink. Manager corrected on site. Corrected On-Site Warning
  • 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. Observed for 2 employees missing multiple trainings. Warning

1/28/2025· 1y 1mo ago

Visit ID: 10711684

Met Inspection Standards

2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pc cup used to scoop salsa container in walk in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator replaced Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in coolers have debris.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Would not pump properly, operator fixed it Corrected On-Site

1/6/2025· 1y 2mo ago

Visit ID: 10711310

Follow-up Inspection Required

1 int, 2 basic

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck in clean dishes on shelves by dishwasher. - From follow-up inspection 2025-01-06: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line. - From follow-up inspection 2025-01-06: Standing water in bottom of reach in cooler on cooks line. **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. Seared tuna on menu not identified. Warning - From follow-up inspection 2025-01-06: Seared tuna on menu has identification markings indicating item as raw ingredient. Admin Complaint

11/4/2024· 1y 4mo ago

Visit ID: 8788493

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food preparation table. Employee discarded dink. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck in clean dishes on shelves by dishwasher.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings cold hold at 67F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings cold holding at 767F.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on menu not identified. Warning

3/27/2024· 1y 11mo ago

Visit ID: 8530281

Met Inspection Standards

3 high, 1 int, 6 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Multiple drinks on food prep areas throughout kitchen, operator removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk in freezer operator moved Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar, operator installed Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm operator changed out buckets. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Sanitation bucket on table next to food items, operator moved it. 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. Pulled beef 115F less Tainan 2 hours, removed attend reheated to above 165F and hot holding at 135F or above.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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. Operator having issues downloading from their system.

10/17/2023· 2y 4mo ago

Visit ID: 8308005

Met Inspection Standards

1 high

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.