BOOZY PIG
3255 W CYPRESS ST, Tampa FL 33607
Last inspected Jul 10, 2026 · 11 visits since September 2023
JUL 24
NOV 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025080256 | Oct 24, 2025 | May 15, 2026 | $320 |
| 3--2025013322 | Jan 24, 2025 | Mar 3, 2026 | $300 |
Inspection history
11 visits, newest first
Jul 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on sandwich prep cooler at cook 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. The establishment is conducting reduced oxygen packaging raw meat, smoked chicken and smoked salmon onsite then served to the general public with no approved HACCP plan.
May 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority6 Intermediate1 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cold smoked salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged smoked salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. The establishment is curing raw salmon then vacuum sealed stored in grab and go freezer to be sold to the general public.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on sandwich prep cooler at cook line.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food employees working at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No manager onsite, employees unable to provide proof of training at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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. The establishment is conducting reduced oxygen packaging raw meat, smoked chicken and smoked salmon onsite then served to the general public with no approved HACCP plan.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine. Employee moved handle up.
Oct 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. The establishment is conducting reduced oxygen packaging raw and cook meat for storage onsite.
Bowl or other container with no handle used to dispense food. Plastic container with no handle used in flour bin.
Opened employee beverage container in a cold holding unit with food to be served to customers. In walk-in cooler. Employee removed drink.
Apr 17, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Reduced oxygen packaging with raw meats and jerky.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing address on labels.
Jan 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta 11/13, cooked noodles 11/13, chorizo 11/13, lemon horsey sauce with garlic and oil 11/13, pesto sauce 11/9, cooked pork 11/13, chimichurri sauce 11/10, knuckle sauce 11/13, garlic oil 9/27, chimichurri 10/25, truffle butter 9/29
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ricotta 11/13, cooked noodles 11/13, chorizo 11/13, lemon horsey sauce with garlic and oil 11/13, pesto sauce 11/9, cooked pork 11/13, chimichurri sauce 11/10, knuckle sauce 11/13, garlic oil 9/27, chimichurri 10/25, truffle butter 9/29
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Added splitter
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. Reduced oxygen packaging with raw meats and jerky
Equipment in poor repair. Rubber spatula handle melted
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing business address
Stored food not covered. Potatoes in small white freezer are stored uncovered.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority1 Intermediate10 Basic
Show 17 findings ▾
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Bandage on hand with no impermeable cover. Discussed with employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cook beef on reach in cooler on cooks line, raw milk labeled for pet consumption location over Mac n cheese in customer grab n go
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta 11/13, cooked noodles 11/13, chorizo 11/13, lemon horsey sauce with garlic and oil 11/13, pesto sauce 11/9, cooked pork 11/13, chimichurri sauce 11/10, knuckle sauce 11/13, garlic oil 9/27, chimichurri 10/25, truffle butter 9/29
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ricotta 11/13, cooked noodles 11/13, chorizo 11/13, lemon horsey sauce with garlic and oil 11/13, pesto sauce 11/9, cooked pork 11/13, chimichurri sauce 11/10, knuckle sauce 11/13, garlic oil 9/27, chimichurri 10/25, truffle butter 9/29
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pesto 80F pesto laced inside refrigerator for rapid chill at 1:47.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Added splitter
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. Reduced oxygen packaging with raw meats and jerky
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf on cook line Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle on front line in display case with sodas, in 3 door reach in cooler prep area
Employee with no hair restraint while engaging in food preparation. Employee not using hair restraint working cooks line. Put hair restraint on
Equipment in poor repair. Rubber spatula handle melted
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at at 84F.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing business address
Raw fruits/vegetables not washed prior to preparation. Collard greens
Self-closing device on bathroom door disconnected/broken. Employee
Stored food not covered. Potatoes in small white freezer are stored uncovered.
Wet mop not stored in a manner to allow the mop to dry.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside chest freezer on cookline
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on service line
Jul 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed a spray bottle filled with bleach not labeled under dish machine Corrected observed employee label
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside chest freezer on cookline
In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on oven handles Corrected observed employee remove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving utensils stored in water temped at 98F on cookline prep table Corrected -observed employee discard water
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on service line
Single-service articles improperly stored Observed 2 boxes of dinner napkins stored on floor on service line Corrected observed employee place on shelf
Wood food-contact surface not properly sealed. Observed 3 wood crates used to store to go containers adjacent to dry storage shelves
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70F - Cold Holding) Observed employee discard
Toxic substance/chemical improperly stored. Observed sanitizer stored with clean equipment Corrected -observed employee remove and place under 3-compartment sink in dish area
Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk sugar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove
No handwashing sign provided at a hand sink used by food employees. observed missing at hand sink adjacent to front registers
Time/temperature control for safety food thawed in an improper manner Observed raw beef thawing in standing water in 2-compartment prep sink Corrected -observed employee remove and place in cooler
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep counter, corrected, employee removed drink during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in kitchen placing gloves on with no hand washing, corrected action taken, inspector went over proper employee hand washing when changing gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs over ready to eat foods in walk in cooler, corrected, employee placed raw eggs on bottom shelf.
Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. B. No variance for curing foods.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep counter, corrected, employee removed drink during inspection.
Food stored on floor. Foods stored on floor in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
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.