CAFE HEY
1540 N FRANKLIN ST, Tampa FL 33602 · 813-221-5150
Last inspected Jul 28, 2026 · 7 visits since November 2023
5 inspections within 8 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
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook noodles 125F steam table
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired in April 2026
Ice scoop handle in contact with ice. Front service line. Employee removed
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Stored spoon inside the hand washing sink front service line
Single-service articles improperly stored. Prep area employee removed from floor
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Thawing vegan product in container inside hand washing sink management removed.
Time/temperature control for safety food thawed in an improper manner. Vegan frozen product thawed in standing water
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese bottom of reach in cooler
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not smooth easily cleanable surface.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above kitchen area damaged with exposed insulation.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sinks and pipes
Reach-in cooler interior/shelves have accumulation of soil residues.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottle stored by clean silverware.operator moved them
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen not smooth easily cleanable surface, wood slats.
Floor soiled/has accumulation of debris. Floors heavily soiled under equipment.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Issued to operator
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safe staff certifications photo copy of original certificate, operator will obtain new certificates 1 certificate show's expiration in 2028, and exceeds the 3 year limit
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in food prep area mas of wood with crevices and different levels
Floor soiled/has accumulation of debris. Floors under equipment soiled
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Entrance from kitchen to restaurant supply store, open operator will repair and replace door, or will block access from supply store customers, to the 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.