BRISTOL-MYERS SQUIBB
5104 EISENHOWER BLVD, Tampa FL 33634
Last inspected Mar 4, 2025 · 4 visits since November 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced turkey 42-46 F stored in cold well at front line. Discussed food container fill line with operator, employee removed overfilled sliced turkey in another container and placed into reach-in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Spray bottle containing toxic substance not labeled. Spray bottle filled with clear sanitizer not labeled. Employee labeled.
Accumulation of debris on exterior of warewashing machine. Soiled with old food debris.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walking cooler unlocked outside of kitchen.
Wet mop not stored in a manner to allow the mop to dry. Stored in yellow mop bucket adjacent to ice maker. Employee hung mop.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor under service line. Employee placed on shelf.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cold well at front service line - Cold holding: cooked chicken breast 46 F, sliced turkey 46 F, diced ham 45 F, tuna salad 48 F, egg salad 45 F. Operator placed items on ice bath, re temp: cooked chicken breast 42 F, sliced turkey 41 F, diced ham 42 F, tuna salad 45 F, egg salad 43 F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water stored on prep table next to cooked broccoli in kitchen. Operator discarded drink.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Diced carrots, cut leafy greens and other unpackaged food items stored in reach-in cooler at lobby. Operator locked reach-in cooler at time of inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grills soiled with accumulation of grease and burned food debris.
Food stored on floor. A box of muffins stored on floor in walk-in freezer. Operator moved to shelf.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced turkey 42-46 F stored in cold well at front line. Discussed food container fill line with operator, employee removed overfilled sliced turkey in another container and placed into reach-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water temped 123 F. Employee replaced hot water, temp 135+ F.
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.