UNIVERSITY CLUB OF TAMPA

201 N FRANKLIN ST

★★★☆☆ (3.1/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10803549

Inspection #: Visit ID: 10800466

53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 missing for 10 employees. - From follow-up inspection 2025-03-20: Time extend from 3-17-25 **Time Extended**

Inspection #: Visit ID: 10707026

50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by office Cold holding: cut salad 56 f cut salad 56 f in house dressing 48 f Cold holding: cut tomatoes 47 f chicken salad 45 f Caesar in house dressing 47 f employee added ice.
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 missing for 10 employees.

Inspection #: Visit ID: 8736236

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch box in restaurants cooler. Employee removed Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in bar area Repeat Violation
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom hot box
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.at bar
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-03-4:Intermediate - No soap provided at handwash sink. At bar
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator had employee label it

Inspection #: Visit ID: 8531315

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment and bar area soiled. Floors and drains in dish area heavily soiled
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129 operator removed grits from hot well and set them to cool. **Corrective Action Taken**
41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored on food prep stations, operator moved them Corrected On-Site

Inspection #: Visit ID: 8357189

36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment and floor drains.
29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink pantry area slow drain, operator has work order
27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on. Corrected On-Site