Neighbourhood
Tampa33607
Restaurants420
Spotless inspections11%
Ordered shut26
Fines$49k
A 181B 47C 61D 22F 49Not rated 60
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested less than 100ppm. Operator remade sanitizer, retested 200ppm.
High priorityCRAZY BURRITO →Aug 25, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of queso 114 F stored in an empty pan in the steam table. Operator reheated on stove, re temped 171 F.
High priorityCRAZY BURRITO →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over a bucket of sauce in walk-in cooler. Operator rearranged items at time of inspection.
High priorityHO HO TO GO →Aug 25, 2026
Live, small flying insects found. 8 live flies flying around dump sink at bar.
High priorityBLUE A TAMPA BISTRO →Aug 25, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. 7 packs of raw salmon fillets and 9 packs of Mahi filets in sealed reduced oxygen packages thawed in walk-in cooler. 3 packs of raw salmon filets in sealed reduced oxygen packages thawed in reach-in cooler at cook line.
High priorityBLUE A TAMPA BISTRO →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of fresh mozzarella (45F - Cold Holding) stored on reach-in cooler.
High priorityFRUITWOOD STANDUP MARKET →Aug 25, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee went to dining area, came back in kitchen then put on gloves to cook omelette for customer without washing first. Discussed with operator about proper handwashing and gloves changing techniques.
High priorityTAMPA MIDTOWN ALOFT AND ELEMENT FLOOR 6 →Aug 24, 2026
Raw animal food stored over canned/bottled drinks. Raw salmon stored over bottled drinks in walk-in cooler. Operator moved raw salmon to proper storage location.
High priorityBRIO MAIN KITCHEN →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding: cooked potato 49 F, diced tomato 48 F, diced mozzarella 49 F, crumbled blue cheese 46 F. Operator moved items to reach-in freezer. Re temped cooked potato 42 F, diced tomato 37 F, diced mozzarella 40 F, crumbled blue cheese 42 F.
High priorityBRIO MAIN KITCHEN →Aug 24, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish machine in kitchen.
High priorityBRIO MAIN KITCHEN →Aug 24, 2026
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. Ran dish machine multiple times, tested 0ppm chlorine. Operator set up three-compartments sink and contacted dish machine service company.
High priorityNORDSTROM EBAR →Aug 24, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator about hand washing techniques.
High priorityNORDSTROM EBAR →Aug 24, 2026