DirtyFLRestaurant Inspection Data

UPTOWN TAMPA’S DINER

777 N ASHLEY DR STE B

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10807842

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 1 employee - From follow-up inspection 2025-05-28: Still observed **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-05-28: **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. Poached eggs on menu on advertised with a consumer advisory or identification - From follow-up inspection 2025-05-28: Not observed still Admin Complaint

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10711530

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On white cut board cooks line
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
  • 14-11-5:Basic - Equipment in poor repair. Hand washing sink cold knob not functioning on cooks line
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee began working with a ready to eat wrap no hand washing
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with no gloves on not to be heated to 145 f
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat foods in reach in cooler on cooks Line.
  • 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.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu on advertised with a consumer advisory or identification
  • 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.missing for all employees
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Made copy for management to post on the wall Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at cashier line area tested at 76 f ran over two minutes.

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8733601

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 84F
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needs to be moved to end of splitter that has long hose sitting in mop sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By cooks line

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8653793

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of calcium substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2024-04-16: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Moved to other end Warning - From follow-up inspection 2024-04-16: **Time Extended**

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8441817

  • 22-20-5:Basic - Accumulation of calcium substance in the interior of the ice machine/bin. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Moved to other end Warning
  • 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. Warning
  • 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. Warning

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8355194

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Emailed to operator Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
  • 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. Emailed to operator **Corrective Action Taken**