BOULON BRASSERIE
1001 WATER STREET, Tampa FL 33602 · 813-839-7300
Last inspected Jul 29, 2026 · 13 visits since July 2023
MAR 25
JUL 25
SEP 25
NOV 25
JUL 26
— STEADY
5 inspections within 40 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 2 live flies on table in private room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishwasher tested at 148F discussed using three comp sink for sanitation dishes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled
Single-service articles improperly stored. Boxes of single service boxes on floor in the upstairs storage room
Jul 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishwasher tested at 148F discussed using three comp sink for sanitation dishes.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put finger in mouth then placed on gloves for food preparation.discussed with employee the importance of hand washing
Live, small flying insects found 2 live flies on table in private room
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles interior soiled at bar area.
Handwash sink used for purposes other than handwashing. Dish washing area a container was stored in sink. Manager removed.employee filling water from handwashing sink.
No soap provided at handwash sink. At middle sink cooks line and corner sink at cooks line employee restocked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet on the wrist touching gloves
Single-service articles improperly stored. Boxes of single service boxes on floor in the upstairs storage room
Nov 20, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar area left side of wall exterior by reach in hand washing sink exterior and middle section of the bar area underneath sinks for washing.Observed the pipe running down into drain soiled with possible mold like substance and inside the drain. Bar manager showed receipt when in house company came to run test on mold.
Sep 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in cooler across from flat top grill ambient air 45F Cold holding butter 52F feta cheese 48F onions 46F liquid egg 51F cook pasta 48F manager added ice to rapid cool Priority: High Priority
Observed: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Blanched cauliflower not dated held for 1 day. Manager voluntary discarded Priority: Intermediate
Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 retested to 200 Priority: Basic
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.employee washing dishes in the three compartment sink with quaternary sanitation at 0 ppm. Employee went to storage to add more quaternary sanitation
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee went to storage to get new container of quaternary sanitation. Retested to 200 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler oh cooks line Cold holding. Oyster 45 f 2nd temp raw oyster 43F Reach in cooler far end by walk in cooler employee moved to freezer all Cook line cut greens 47 f cook beef 45 f cook onions 47 f employees moved to freezer to 43F
No paper towels or mechanical hand drying device provided at handwash sink. Corner sink at bar side corner.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The dish machine was off due to power establishment was using three compartment sink with quaternary sanitizer.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef was not labeled in walk in cooler held less than 48 hours employee added time and date to all packaging of raw beef
Mar 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Live, small flying insects found 4 live flies inside hand washing sink at bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: calimar 52 f lobster 62 cut lettuce 48 f crambu la 49 f raw oysters 52 f reach in cooler on edge of main cooks line ambient air temperature 52 f manager moved all foods to walk in cooler Walk in cooler Cold holding: cook chicken 44 f cook noodles 44 f butter 45 f ambient air temperature 43 f 44 f door was opened for a long period of time due to big delivery
Handwash sink not accessible for employee use at all times. By three compartment sink employees revmoved
Handwash sink used for purposes other than handwashing. Hand washing sink at mini service bar had. Utensil in the sink employee removed.
No paper towels or mechanical hand drying device provided at handwash sink.at hand washing sink at bar
No soap provided at handwash sink. At hand washing sink at bar
Nov 7, 2024Inspection 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 ▾
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area used as dump sink.
No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Chef placed hand washing soap at hand washing sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid. Chef discarded cup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at at 78F. Chef discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside small reach in cooler in bar area has buildup of black -mold like substance.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Some tags do not have tag out dates.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 124F
Clam/mussel/oyster tags not marked with last date served. Some tags do not have tag out dates.
Food-contact surface soiled with food debris, mold-like substance or slime. inside some of the Reach in coolers in the kitchen. Warning**
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator replaced chemicles.
Handwash sink not accessible for employee use at all times. In kitchen blocked by mop sink in dish area, and at bar used as dump sink, operator fixed both issues
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Emailed to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Unsealed wood shelving in dry storage. in food preparation, food storage, warewashing area or bathroom.
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.