CAFE 71
701 CHANNELSIDE DR, Tampa FL 33602 · 813-273-4000
Last inspected Aug 14, 2026 · 9 visits since October 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Dented black olives ok dry storage shelf. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in raw chicken prep cooler. Raw chicken 47F.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
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. Tested 2 times at 0 ppm discussed with manager to use the three compartment sink to sanitize dishes.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat tested above the 200ppm-400ppm repair company was on the way
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In incorrect position.needs to be moved to end of splitter that has the fill hose connected to it.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer not pulling from bucket, operator is aware of issue and has Three compartment sink set up until repairs are complete.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Under equipment
Ice buildup in reach-in freezer and/or walk-in freezer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loading dirty dishes then unloading clean dishes without washing hands.
Food with mold-like growth. See stop sale. 1 flat Raspberries and 1 pint tomatoes
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. In dish area drains
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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. Cooler on hot line and reach in cooler in back prep area. Operator moved to other cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Light shield damaged/in disrepair. In dish area
Wet wiping cloth not stored in sanitizing solution between uses.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Equipment in poor repair. Cooler door broken handle in kitchen
Floor soiled/has accumulation of debris. Floors under equipment soiled
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F - Cold Holding); mozzarella (45F - Cold Holding); ham (45F - Cold Holding); Plant Foods (43F - Cold Holding) temperature logs show temps taken at 41F at 11:30am
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Cooler door broken handle in kitchen
Floor soiled/has accumulation of debris. Floors under equipment soiled
Wet wiping cloth not stored in sanitizing solution between uses.
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.