BERN'S STEAK HOUSE
1208 S HOWARD AVE, Tampa FL 33606 · (813)251-2421
Last inspected Jun 3, 2026 · 8 visits since August 2023
MAY 24
DEC 24
MAR 25
APR 26
JUN 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled by break room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation in kitchen. Employee properly stored drink.
Floor area(s) covered with standing water. Standing water on floor underneath dishwasher in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on grill door handle on cooks line. Employee removed and placed tongs at dishwasher.
Show the remaining 2 findings ▾
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Employee washed onions.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket, stored directly on floor, chef removed bucket, and properly stored it.
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over dish machine. Operator moved drink during inspection
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop crab claws in refrigerator next to prep sink on cooks line. Chef removed and properly stored beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp codling holding at (45F) at 3:26 chef placed shrimp on ice for rapid chill. Temperature at 3:50 (39F).
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature measuring device not used to check dishwasher.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours on sauté line has no date markings. Chef added proper date markings to heavy cream.
In-use tongs stored on equipment door handle between uses. Tong hanging on pipe at end of grill line. Chef removed tongs and placed at dishwasher.
No copy of latest inspection report available.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Chef washed onions.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to line pan of oysters.
Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Growing Land crest sprouts with no process waiver.
Ice scoop handle in contact with ice. Chef removed ice scoop.
In-use tongs stored on equipment door handle between uses. Tongs hanging from cooks line.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Chef removed cloth.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Chef turned on cold water.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Food stored in undrained ice. Raw beef stored in melted ice. Chef drained water and properly stored steak.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth and placed cutting board at dishwasher.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wash cloth sanitizer quaternary ammonia at 50ppm. Chef discarded sanitizer.
Aug 31, 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 5 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by lobster tank has buildup of black-mold like substance.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in Simon bucket in bakery station. Chef properly stored mop.
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.