COURTYARD BY MARRIOTT TAMPA NORTHWEST
12730 CITRUS PARK LANE, Tampa FL 33625
Last inspected Jul 14, 2026 · 8 visits since August 2023
NOV 24
APR 25
JAN 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Greek yogurt 52F reach in cooler front service area. Manager moved to freezer 2nd temp 38F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee wearing gloves after drinking from an open container on front line cook. Discussed with manager. Employee washed hands and wore gloves before continuing with food preparations.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drinking from an open container on front line cook and not washing hands after. Discussed with employee and manager at time of inspection. Employee washed hands after drinking.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat cream cheese inside walk-in cooler. Manager relocated all raw eggs to an approved location at time of inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 quarts of blue cheese dated April 10, 2026 stored inside walk-in cooler.
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White plastic shield inside ice machine are soiled with dirt.
Current Hotel and Restaurant license not displayed. Manager displayed license at time of inspection.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee drinking from an open container on front line cook.
Employee eating in a food preparation or other restricted area. Observed an employee drinking from an open container on front line cook.
Food stored on floor. One piece of frying shortening board on floor next to ice machine in kitchen area. Manager relocated oil to an approved location at time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia tested at over 500 PPM. Employee readjusted sanitizer to 150 PPM at time of inspection.
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Greek yogurt 52F reach in cooler front service area. Manager moved to freezer 2nd temp 38F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 150-400 ppm retested to 200 ppm added water
Jan 27, 2026Inspection 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used personal cellphone, then placed on gloves and engaged to prepare food without wash hands first. Discussed proper handwashing techniques and gloves changing procedures with employees.
Handwash sink used for purposes other than handwashing. A used drinking glass stored in handwash sink at front counter. Employee removed glass.
No paper towels or mechanical hand drying device provided at handwash sink. At dish room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on prep table at front service line and cook line. Employee removed drinks.
Time/temperature control for safety food thawed in an improper manner. A case of frozen sausages thawing on toasters at cook line. Employee moved to reach-in cooler.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed 4 apples stored on service line near bar area. Manager stated apples are required to be displayed and apples are for self service. Manager moved apples from display line at time of inspection. We discussed either wrapping apples for display/ self service or leaving apples for display only and providing guests with wrapped apples upon request.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored with sale food in walkin cooler. Employee placed in container labeled" employee food only" and placed on bottom shelf in walkin cooler.
Food not stored at least 6 inches off of the floor. 2 cases of oil stored on floor in back kitchen. Employee placed on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for quinoa stored in product. Employee removed.
Single-service articles improperly stored. Box of portion cup lids stored on floor in back kitchen. Employee placed on shelf.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm. Employee discarded, replaced, and tested at 200ppm.
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen after restroom break, then placed labels on food containers in reach-in cooler without washing hands first. Discussed proper handwash procedures with employee, employee washed hands at time of inspection.
Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled waters, lemonades and various bottled drinks in walk-in cooler.
Manager or person in charge lacking proof of food manager certification. Galina Sadabash.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all handwash sinks in the kitchen and front service bar. Employee provided paper towels at handwash sink on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on storage shelf with single service drink cups.
Floor area(s) covered with standing water. At dish washing area.
Food stored on floor. 2 bags of ice cubes and a case of muffins stored on floor in walk-in freezer.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Tomatoes (47F - Cold Holding FIRST TEMP 9:10 SECOND TEMP 39F at 9:10am ); Cut cantelope (50F - Cold Holding FIRST TEMP 9:10 SECOND TEMP 38F 9:52am) Yogurt (48F - Cold Holding FIRST TEMP AT 9:10 SECOND TEMP AT 40F at 9:52am); Butter (57F - Cold Holding FIRST TEMP 9:10AM SECOND TEMP 38F 9:52AM:) Manager prepped items on cook line at 6:00am, manager placed food into freezer.
Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink quat sanitizer test 500+ppm. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Manager added water to sanitizing solution and tested 200ppm in sanitizing buckets and three compartment sink. Manager also contacted EcoLab to calibrate dispenser at time of inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drink cooler on right on bar line soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on Beverage-Air brand freezer on cook line soiled.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Observed employee prep strawberries without washing, manager educated employee at time of inspection.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket of sanitizer on cutting board on cook line reach in cooler.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk-in cooler. Operator date marked at time of inspection.
Spray bottle containing toxic substance not labeled. Operator labeled at time of inspection.
Interior of oven has accumulation of black substance/grease/food debris. On cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket stored on cutting board at reach-in cooler. Operator moved to proper storage area.
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.