CAFE DELANIE
3016 US HWY 301 N #100, Tampa FL 33619 · 813.740.2233
Last inspected May 1, 2026 · 7 visits since December 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling:Alfredo 76 F, per operator Alfredo was made at 11 am. Time temped 2:15 pm.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019018722 | Apr 9, 2019 | May 8, 2019 | $400 |
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling:Alfredo 76 F, per operator Alfredo was made at 11 am. Time temped 2:15 pm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ranch in reach in cooler. Employee relocated at time of inspection to prevent cross contamination.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling:Alfredo 76 F, per operator Alfredo was made at 11 am. Time temped 2:15 pm. Cold holding: cooked ziti pasta 52 F, rice 54 F, cooked penne 59 F, per operator items were left in reach in cooler overnight and is unaware when items went out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked ziti pasta 52 F, rice 54 F, cooked penne 59 F, per operator items were left in reach in cooler overnight and is unaware when items went out of temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket in reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eye glasses on shelf over prep table in kitchen. Operator removed.
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. Cutting boards in kitchen.
Food stored on floor. Bulk oil on floor in kitchen. Operator relocated at time of inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wall soiled with accumulated grease, food debris, and/or dust. Wall near stove.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top shelf over prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust near dove in kitchen.
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.