1823 KITCHEN & BAR
2900 BAYPORT DR, Tampa FL 33607 · 813-207-6780
Last inspected Mar 12, 2026 · 6 visits since October 2023
FEB 24
OCT 24
APR 25
AUG 25
MAR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter cups (75F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. 3 ROP fish thawed in sealed packages.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of liquid egg (46F - Cold Holding) stored in reach-in cooler.
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink at dish machine area.
No paper towels or mechanical hand drying device provided at handwash sink. At bar.
Show the remaining 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple ice buckets. Operator inverted at time of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 bags of red Snapper filets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on cutting board at cook line. Operator removed.
Water leaking from pipe in handwash sink at front service station. Engineering technician fixed leak at time of inspection.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked reach-in cooler in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter cups (75F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken wing 41-46 F and a container of sliced turkey 39-45 F stored in sandwich prep cooler at cook line. Discussed container fill line with operator, operator moved top portions into reach-in cooler. A box of butter cups (75F - Cold Holding) stored on counter top at expo line.
Buildup of food debris/soil residue on equipment door handles. Door gaskets soiled with mold like substance in 4 glass doors reach-in cooler at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas and cooking utensils stored in a container of water temped 130 F on griddle top.
Interior of microwave has accumulation of black substance/grease/food debris. At cook line.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained in the kitchen at time of inspection.
Floor soiled/has accumulation of debris. Observed floor soiled behind prep room equipment at time of inspection.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter without time mark on cookline Employee placed time mark on butter
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by push cart Employee removed
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine booster and softener are currently being prepared at time of inspection.manager set up the 3-compartment sink and was as tested at 200ppm
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For fish and other meat products being vacuum packaged at establishment Inspector emailed HACCP application to operator
Ice bucket/shovel stored on floor between uses. Ice bucket on floor on service line Employee placed in dish area to be cleaned
Single-service articles improperly stored. Togo boxes stored on floor in back kitchen Employee placed on shelf
Standing water in bottom of reach-in-cooler. In reachin cooler on cook line Employee cleaned reachin cooler
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp in reachin cooler unit on cookline under grill top Corrected observed employee place shrimp on top drawer
Handwash sink used for purposes other than handwashing. Observed hand sink on service line next to ice machine used as dump sink, observed ice dumped in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. observed missing at hand sink on service line Observed paper towels, soap, and hand washing sign missing at hand sink in bar area
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with yellow sanitizer not label on prep table on service line Corrected -observed employee label
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored on prep table on cookline Corrected -observed employee remove and discard
Single-service articles improperly stored. Observed a box filled with portion cups and lids and on floor in dry storage room
Water leaking from pipe and/or faucet/handle. Hand sink leaking in dish area
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table
Working containers of food removed from original container not identified by common name. Observed powdered sugar not labeled in dry storage room Corrected observed employee label
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no hand washing, corrected action taken, inspector discussed with employee proper hand washing procedures when changing gloves.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in stagnate water, corrected, employee turn water on for utensils.
Handwash sink not accessible for employee use at all times. Employee hand ash sink on north end of kitchen blocked by garbage can, corrected, employee removed garbage can during inspection. B. Ice dumped in employee hand was sink on north end of cooks line.
Accumulation of debris on exterior of warewashing machine. Top of dish washer with old debris.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing by cooks line.
Wet wiping cloth not stored in sanitizing solution between uses.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.