CHARANN'S TAVERN
6748 MEMORIAL HWY, Tampa FL 33615 · 813.886.1199
Last inspected Jul 16, 2026 · 8 visits since July 2023
AUG 24
JAN 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: shredded cheddar 48 F, fresh salsa 48 F. Operator stated that items was stored on prep table for about 30 minutes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken and beef stored over frozen French fries inside upright reach in freezer next to mop sink. Operator relocated all raw items to an approved location at time of inspection.
Toxic substance/chemical improperly stored. Spray bottle containing chlorine solution is stored on top of reach in cooler for bottled drinks at bar area. Employee relocated spray bottle to an approve location at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Front line cutting boards. Interior of soda gun nozzle is soiled at bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard Boiled eggs and bag of blue cheese not dated inside walk in cooler.
Show the remaining 3 findings ▾
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. Expired for Samantha G. on 7/15/2025. Expired for Wilson S. on 7/1/2026.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks
Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink.
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drip trays and interior of flattop grill soiled on front line cook.
Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquids not label in establishment.
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front line cook wear new gloves without first washing hands. Discussed with manager, proper hand washing for all employees.
Stop Sale issued due to food not being in a wholesome, sound condition. Shredded cheddar cheese 56°F at 12:35 PM left inside front line reach in cooler overnight. Cut tomatoes 52°F at 12:35 PM left inside front line reach in cooler overnight. Cooked onions 52°F at 12:41 PM left inside front line reach in cooler overnight. Cut lettuce 50°F at 12:41 PM left inside front line reach in cooler overnight. Liquid egg whites 59°F at 12:46 PM left inside front line reach in cooler overnight. Liquid eggs 55°F at 12:47 PM left inside front line reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 56° at 12:35 PM left inside front line reach in cooler overnight. Cut tomatoes 52°F at 12:35 PM left inside front line reach in cooler overnight. Cooked onions 52°F at 12:41 PM left inside front line reach in cooler overnight. Cut lettuce 50°F at 12:41 PM left inside front line reach in cooler overnight. Liquid egg whites 59°F at 12:46 PM left inside front line reach in cooler overnight. Liquid eggs 55°F at 12:47 PM left inside front line reach in cooler overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil.
Handwash sink used for purposes other than handwashing. Employee collected water some handwashing sink next to three compartment sink for ice bin.
No soap provided at handwash sink. Located at handwash sink next to front line reach in freezers. Manager provided soap at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked wings. Manager added date to wings at time of inspection.
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. No original certificate for Jermaine C, expired on 10/11/2025.
Spray bottle containing toxic substance not labeled. One unlabeled chemical spray bottle at bar area. Manager labeled spray bottle at time of Inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
No handwashing sign provided at a hand sink used by food employees. Manager provided and posted sign at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drip trays and interior of flattop grill soiled on front line cook.
Time/temperature control for safety food thawed in an improper manner. Raw ground beef thawing out on kitchen counter next to front line cook. Manager relocated beef into walk-in cooler at time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquids not label in establishment.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation. Employee removed drink and properly stored it.
Employee with no beard guard/restraint while engaging in food preparation. Employee working without a beard restraint.
Floor soiled/has accumulation of debris. Floor soiled underneath white refrigerator in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on shelves on cooks line. Chef removed and placed at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher.
Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath grill.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler under grill - Cold Holding: sliced provolone 48 F, sliced turkey 47 F, raw beef burger 46 F, raw chicken 46 F. Operator moved items to reach-in freezer, re temp at time of inspection: sliced provolone 38 F, sliced turkey 36 F, raw beef burger 38 F, raw chicken 37 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.
Spray bottle containing toxic substance not labeled. 1 spray bottle at mop sink area. Labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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 0ppm. Sanitizer was empty, operator replaced with a full container of sanitation solution, ran dish machine again and test 50 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill on cook line: sliced provolone cheese 45 F, raw sliced steak 45 F. Operator placed ice bags on items. Re temped: sliced provolone cheese 41 F, raw sliced steak 39 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler.
Cutting boards has cut marks and is no longer cleanable. On reach-in cooler and prep table at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board at prep table. Removed to proper area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 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. Ran dish machine multiple times, tested 0ppm. Operator replaced sanitizer solution, ran dish machine multiple times, tested 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: shredded cheddar 48 F, fresh salsa 48 F. Operator stated that items was stored on prep table for about 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler and prep table.
Handwash sink not accessible for employee use at all times. Handwash sink next dish machine blocked by large trash can. Operator relocated trash can.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sinks next to reach-in freezers and dish machine. Operator fixed and working properly.
Cutting board has cut marks and is no longer cleanable.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top drawer over the raw beef beef meatball in lower drawer cooler on cook line. Operator rearranged items to prevent cross contamination.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can in kitchen. Operator relocated trash can.
Cutting board has cut marks and is no longer cleanable.
Interior of microwave has accumulation of black substance/grease/food debris. Top microwave at 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.