COUNTER CULTURE
2909 W BAY TO BAY BLVD STE 100, Tampa FL 33629 · 813-570-8660
Last inspected Apr 16, 2026 · 8 visits since August 2023
DEC 23
NOV 24
FEB 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee slicing garlic without gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in bulk sugar. Operator moved scoop during inspectionnn
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 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. Chlorine 0 ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee slicing garlic without gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Manager is unable to find tag for raw fresh oysters in walk in cooler. Appropriately 13 pounds.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked red pepper dip 63 F, Per operator dip was set out for 30 minutes. Operator put in reach in cooler to bring back to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Plastic container in Handwash sink on cooksline. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice machine. Operated provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Handwash sink near ice machine. Operator provided.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in cutting board in kitchen.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Floor soiled/has accumulation of debris. Floor next to ice machine.
Old labels stuck to food containers after cleaning on clear containers on dish drying rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Demi glaze uncovered in walk in cooler.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Feb 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No soap provided at handwash sink. No handwashing soap at handwashing sink on cooks line. Chef placed soap at handwashing sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Duck being cooked in reduced oxygen packaging has no HACCP.
Spray bottle containing toxic substance not labeled. Bottle of degreaser has no labeling of contents. Chef added proper labeling.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Employee with no hair restraint while engaging in food preparation. Employee working with no hair restraints on cooks line. Employee put on hair restraints.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink and food stored inside 4 door refrigerator in back kitchen area. Chef removed and properly stored food.
Nov 5, 2024Inspection 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 food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat eggs inside refrigerator in bakery area. Management removed and properly stored it.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in cooler on front line has stains.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on front line. Chef placed paper towels at hand washing sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of reach in cooler on cooks line. Employee removed and properly stored cell phone.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of quaternary. Retested at 200ppm.
Dec 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth covering bread inside reach in cooler across from flat top on cooks line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Equipment in poor repair. Torn gaskets inside reach in cooler by hand washing sink on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 81F. Chef discarded water.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from flat top grill on cooks line.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus cold hood at 45F. Chef placed octopus inside walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n reach in cooler have stains and are no longer cleanable.
Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting by back door on floor. Employee properly stored mop.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia inside sanitizer bucket tested 100ppm. Chef emptied sanitizer bucket and refilled it tested 200ppm.
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.