BAYSIDE CAFE
3000 BAYPORT DR STE 190, Tampa FL 33607 · 813.516.5713
Last inspected Mar 12, 2026 · 8 visits since October 2023
APR 24
SEP 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 58 dead flying insects by soda machine service area in dining room. 3 dead insects located on wall ledge located on front service line next to employee hand wash sink. 1 dead fly on can of corn located inside kitchen beneath deli slicer. Operator cleaning and sanitizing areas with dead insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of Sausage patties (98F - Hot Holding) stored in steam well at front line. Operator states that this item only serves from 7:30am - 10:30am, recommend time control.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken breast and various cooked food in large reach-in cooler.
Current Hotel and Restaurant license not displayed.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On steam table at front service line.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken breast, tuna salad and chicken salad not date marked from yesterday in reach-in cooler.
Cutting board has cut marks and is no longer cleanable. On reach-in cooler at front line.
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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 washed lettuce for sandwiches with barehands. Discussed with operator with gloves use to handle ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large reach-in cooler in kitchen - Cold Holding: tuna salad 47 F, chicken salad 46 F, cooked chicken breast 50 F. Sandwich prep cooler at front line - sliced provolone 51 F, sliced Swiss 53 F. Operator moved items into other reach-in coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: sausage patty 129 F, cooked egg 119 F. Hot water level too low in steam well.
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.
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. 1 food employee has no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken breast, tuna salad and chicken salad not date marked from yesterday in reach-in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On reach-in cooler at front line.
Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
Time/temperature control for safety food thawed in an improper manner. Frozen salmon thawing on utility cart in kitchen.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards in kitchen are stained at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on steam table is grooved at time of inspection.
Equipment in poor repair. Right door handle on front line lift top reach in cooler is broken at time of inspection.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf in dish area
Reuse of single-service or single-use articles. Observed Butter containers in reachin cooler
Working containers of food removed from original container not identified by common name. Observed bulk salt not label
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop in the interior of ice machine has mold like substance. Located in back kitchen area adjacent to stove. Prep table soiled with food debris under deli slicer located in back kitchen area.
Cutting board has cut marks and is no longer cleanable.
Food storage container/container lid cracked or broken. Cracked equipment on dry storage rack in back kitchen area.
Reuse of single-service or single-use articles. Reuse of Daisy sour cream containers located on dry storage rack in back kitchen.
Ripped/worn tin foil used as shelf cover. Observed dirty foil lining is dirty and torn on prep table shelving throughout kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind deli slice is dirty located in back kitchen area.
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 10 high priority.
10 High priority3 Intermediate14 Basic
Show 27 findings ▾
Container of medicine improperly stored. Observed personal medicine located on shelf in back kitchen adjacent to dry storage rack.
Dented/rusted cans present. See stop sale. Observed 1 rusted can of Del Monte Quality Sweet Corn Cream Style No Salt Added 14.75 oz. Located beneath prep table of deli slice inside kitchen area.
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. Observed employee bare hand contact with ready to eat lettuce.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved lemon scented chlorine sanitizer located beneath three compartment sink in back kitchen area, adjacent to dry storage rack.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly inside kitchen area. Observed landing on wall next to soda machine in dining area.
Presence of insects, rodents, or other pests. 58 dead flying insects by soda machine service area in dining room. 3 dead insects located on wall ledge located on front service line next to employee hand wash sink. 1 dead fly on can of corn located inside kitchen beneath deli slicer. Operator cleaning and sanitizing areas with dead insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat pickles in True reach in cooler in back kitchen area. Shell eggs stored over ready to eat fruits in single door Bison reach in cooler in back kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1 small salad at 45F in reach in cooler at front service line adjacent to cash register.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1 small salad at 45F in reach in cooler at front service line adjacent to cash register.
Toxic substance/chemical improperly stored. Chemicals stored with dry food items located beneath employee hand wash sink in back kitchen area.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop in the interior of ice machine has mold like substance. Located in back kitchen area adjacent to stove. Prep table soiled with food debris under deli slicer located in back kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in not date marked in kitchen reach in coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. Located in back kitchen area adjacent to stove.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink in bottom right hand corner of True reach in cooler in back kitchen area. Personal drink on front service line next to coffee machine. Operator placed personal drinks in hotel pans. Observed employee drinking from an open container inside back kitchen area on multiple occasions.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee hair restraint not covering all of employee's hair.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting equipment on dry storage rack in back kitchen area. Operator stacked equipment to air dry.
Food not stored at least 6 inches off of the floor. Case of soda stored on dirty floor inside closet. Located in kitchen next to reach in cooler.
Food storage container/container lid cracked or broken. Cracked equipment on dry storage rack in back kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in brown sugar bin touching produce located beneath employee hand wash sink in back kitchen area.
Reuse of single-service or single-use articles. Reuse of Daisy sour cream containers located on dry storage rack in back kitchen.
Ripped/worn tin foil used as shelf cover. Observed dirty foil lining is dirty and torn on prep table shelving throughout kitchen area.
Standing water in bottom of reach-in-cooler. Observed water pooling at the bottom of reach in cooler in front service line adjacent to cash register, located in dining area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind deli slice is dirty located in back kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on shelf beneath front service line in dining area.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottle with liquid located beneath three compartment sink in back kitchen area. Unlabeled food products and spices throughout kitchen area.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink, corrected action taken, inspector discussed proper hand washing sinks to be utilized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruits, potato salads, sliced tomatoes, milk all held over 24 hrs not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep table, corrected, operator removed drink during inspection.
Single-service articles not stored inverted or protected from contamination. Large to go tins not inverted, over back prep area.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed electrical wiring in disrepair. For reporting purposes only. Electrical plate missing, exposed wires.
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.