CORNER CAFE
1502 E SLIGH AVE, Tampa FL 33610 · 813-232-1482
Last inspected Apr 30, 2026 · 7 visits since October 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over empanada. Operatormoved eggs to bottom shelf.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine behind bar is soiled with slime debris.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temperature on dish machine reaching 97F. Discussed with operator 7 day callback date or discontinue use and have 3 compartment sink set up
Violations found and a warning issued, with a return visit required. 4 recorded.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine behind bar is soiled with slime debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temperature on dish machine reaching 97F. Discussed with operator 7 day callback date or discontinue use and have 3 compartment sink set up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food items in reach in cooler on wall with mixer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish not separated from raw beef in glass reach-in-cooler. Emailed manager Safe Refrigeration Storage Handout
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cutting board has cut marks and is no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food.
Cutting board has cut marks and is no longer cleanable.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over containers of sour cream in glass reach-in-cooler
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in glass reach-in-cooler.
Employee personal food not properly identified and segregated from food to be served to the public.
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.