CRACKED PEPPER CAFE
2901 BUSCH BLVD STE 1020, Tampa FL 33603 · 813-443-1105
Last inspected Jul 30, 2026 · 8 visits since July 2023
AUG 24
FEB 25
AUG 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over rte items on cook line. Operator moved sausage to cooler underneath.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and cheese in small reach in cooler in front. Employee moved items to back cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has soiled blade.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in back room no paper towels. Employee loaded paper towels in dispenser.
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. One employee had proof of training but they could not find training certs for other employees.
Dead roaches on premises. 2 dead roaches on floor in corner by triple sink. Discussed with operator need for cleaning of that area later today.
Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard. Dumpster not located on solid pad. Talked to maintenance guy about getting the waste management company to move.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep area by toaster. Employee removed phone.
Floor and wall soiled/has accumulation of debris. In prep area.
Grease on the ground and/or pad around grease receptacle.
Missing drain plug at dumpster.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Meat sitting out on prep table to thaw. Discussed proper thawing methods with operator.
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hand then handle food on cooks line at time of inspection
Handwash sink used for purposes other than handwashing. Observed kitchen knives in hand wash sink in dish room at time of inspectionnn
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in dish room.
No soap provided at handwash sink. Observed no soap at hand wash sink in dish room at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in cooler with food for customers at time of inspection
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked clear plastic food containers stored on shelf in back room at time of inspection
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket not set to dry at time of inspection.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled soiled food equipment then talked to another employee while touching wall then went and grabbed container of butter in reach in cooler without changing gloves. Discussed with operator about properly handwashing techniques and gloves changing procedures.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer tested at 150ppm, per sanitizer specifications (200ppm needed). manager added more tablets, retested between 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (49F - Cold Holding); sliced tomatoes (46F - Cold Holding) located in sandwich prep reach in cooler. Recommended to place on ice or moved to separate cooler. Sliced cheese soiled during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. No time mark on eggs and pancake mix.
Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled with food debris. Can operator soiled with food debris. Ice chute interior soiled.
Handwash sink used for purposes other than handwashing. Kitchen knifes in Hand washing sink near 3 compartment in back of kitchen, Kitchen manager moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses Quat, provided a few strips to operator for temporary use.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager printed new copy and filled out form.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has accumulation of dust above ware washing and food prep area inside of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with to containers and sandwich wrap near sandwich reach in cooler. Employee drink on prep table that containers spices. Manager removed
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. Food employee drinking coffee with open lid in food prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with dry goods items in back. Manager removed
Employee with no hair restraint while engaging in food preparation. 3 employees with long hair, no hats or hair restraint. Employee with no beard guard/restraint while engaging in food preparation.
Missing drain plug at dumpster. Shared dumpster
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink machine soiled, exterior of ice chute soiled. Hood filters soiled.
Open dumpster lid. Shared dumpster
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected operator placed back in original container.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach-in-freezer
Toxic substance/chemical improperly stored. Observed cleaning products stored on top of drink machine
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.
Handwash sink not accessible for employee use at all times. Utensils stored in hand sink near 3 compartment sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle kitchen area
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area. Observed operators food plate in kitchen near white seasoning containers on shelf.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shelled eggs at 50 F on counter front kitchen area. Emailing Owner/Manager a new time as a public health control form
Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored on top of prep table in back kitchen area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailing Owner/Manager a new time as a public health control form
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.
Cutting board has cut marks and is no longer cleanable.
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. Stored on prep table
Employee personal food not properly identified and segregated from food to be served to the public. 2 bags of cut leafy greens stored in prep area operator states is for his pet turtle at home. Cut leafy greens at room temperature 74 F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse hanging on food storage rack in back kitchen area
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in back kitchen area
Floor soiled/has accumulation of debris. Middle kitchen area near 3 compartment sink
Hole in or other damage to wall. Wall soiled with accumulated black debris in dishwashing area. Near prep sink. Hole in wall near 3 compartment sink
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs ambient 62 F Cooked potatoes 52 F. Room temperature on front kitchen area. Emailing operator time as a public health control form
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron and back pack on top of dry storage foods.
Working containers of food removed from original container not identified by common name. Containers in baking area.
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs ambient 62 F Cooked potatoes 52 F. Room temperature on front kitchen area. Emailing operator time as a public health control form
Handwash sink used for purposes other than handwashing. Observed drink ice in hand sink near 3 compartment sink
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 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.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron and back pack on top of dry storage foods.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket stored on top counter near single serving items. Front kitchen area
Working containers of food removed from original container not identified by common name. Containers in baking 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.