BANQUET ROOMS KITCHEN
2900 BAYPORT DR, Tampa FL 33607 · 8138741234
Last inspected Mar 12, 2026 · 6 visits since October 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of hummus 47 F and deviled egg 45 F in walk-in cooler. Employee was portioned the items on prep table in kitchen, discussed how much is too much when prepping and proper cold holding temperature is 41 F or below.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Interior of microwave has accumulation of black substance/grease/food debris. At pastry station.
Old food stuck to clean dishware/utensils.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of hummus 47 F and deviled egg 45 F in walk-in cooler. Employee was portioned the items on prep table in kitchen, discussed how much is too much when prepping and proper cold holding temperature is 41 F or below.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice dumped on hand sink on service line
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
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed bowls and plates not inverted on storage shelf Corrected -observed employee place pan on Toto project other clean dishes
Cloth used as a food-contact surface. Observed cloth stored on pita in warmer oven
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf with clean dishes Corrected -observed employee remove
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach freezer on service line
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature on prep table on cookline Corrected observed employee place in walk-in cooler
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves with no hand washing between glove changes, corrected action, inspector discussed with Chef proper employee hand washing between glove usage.
Accumulation of debris on exterior of warewashing machine. Top of dish washer with old debris.
Floor tiles missing and/or in disrepair. Ceiling tiles missing over dish machine.
Water draining onto floor surface. Water leaking from employee hand wash sink in banquet area.
Wet wiping cloth not stored in sanitizing solution between uses.
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.