DirtyFLRestaurant Inspection Data

YACHT STARSHIP DINING CRUISE II

YACHT STARSHIP DINING CRUISE II has 5 health inspections on file for its TAMPA location, with an overall rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 5 months ago · 5 reports on file

603 CHANNELSIDE DR

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

10/9/2025· 5mo ago

Visit ID: 10926544

Met Inspection Standards

2 high, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over veggies reach in cooler across from steam well
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut chicken 47F bottom table of reach in under flat top manager voluntarily discarded

4/25/2025· 10mo ago

Visit ID: 8889081

Met Inspection Standards

2 high

  • 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. Dish washing machine was running the incorrect sanitation observed a quaternary. Head chef replaced the sanitation with chlorine. Tested at 100 ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold holding: cheese 44 f reach in turbo air cooler closest to hand washing sink

9/12/2024· 1y 6mo ago

Visit ID: 8730963

Met Inspection Standards

1 high, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment drains and bar floor
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In dish room.

4/29/2024· 1y 10mo ago

Visit ID: 8569066

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under bar area
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator fixed during inspection. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

12/7/2023· 2y 3mo ago

Visit ID: 8352224

Met Inspection Standards

2 high, 2 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen has exposed wires and beams, noneasily cleanable surface.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with debris under equipment in kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed with operator.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Discussed with operator.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken holding at 112F operator moved to oven to reheat to 165F, then moved to alternate hot holding unit. Chicken now hot holding at 150F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen.
  • 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. One employee did not have their food handlers certificate, hired more than 60 days ago.