BLIND GOAT FOOD & DRINK CO
4106 HENDERSON BLVD, Tampa FL 33629 · 727 237 5613
Last inspected Mar 5, 2026 · 7 visits since August 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 96F tempted at 1:50pm cooked at 11:50 am
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ranch stored in walk in cooler not labeled at time of inspection.
Open dumpster lid. Observed dumpster lid is broken and missing at time of inspection.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. White substance in clear bottle in bar area. Management placed a label with a sharpie
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions 96F tempted at 1:50pm cooked at 11:50 am
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. Bar area tested at 10pm discussed with manager to use dish washing machine in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 96F tempted at 1:50pm cooked at 11:50 am
Spray bottle containing toxic substance not labeled. White substance in clear bottle in bar area. Management placed a label with a sharpie
Opened employee beverage container in a cold holding unit with food to be served to customers. Manager removed
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler in kitchen area.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes by dishwasher in kitchen area.
Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting. Chef washed green onions.
Working containers of food removed from original container not identified by common name. Clear bottle of sauces used for cooking has no labeling of ingredients.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No soap provided at handwash sink. No hand washing soap at hand washing sink in kitchen area. Chef placed soap at hand washing sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. Non-food grade bleach stored underneath dishwasher. Chef removed bleach from kitchen area.
Raw animal food stored over or with unwashed produce. Shelled eggs stored overtop unwashed tomatoes inside walk in cooler. Owner removed and properly stored eggs.
Standing water in bottom of reach-in-cooler. Standing water inside refrigerator by dishwasher.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken cold holding at 48F. Chef placed chicken inside freezer for rapid chill chicken re-temperature 40F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wing's hot holding at 121F. Chef heated wings to 140F hot holding.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area. Chef placed paper towels at hand washing sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia inside sanitizer bucket at 50ppm. Retested at 200ppm.
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.