CRAFT
603 CHANNELSIDE DR, Tampa FL 33602 · 8132237999
Last inspected Mar 18, 2026 · 6 visits since March 2024
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in side cooler by walk in. Cut lettuce 45F milk 44F cook shrimp 44F manager moved food items to walk in cooler 2nd temp milk 43F cook shrimp 43F cut lettuce43F
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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. Bar machine tested at 0 ppm retested to 50 ppm
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine on boat tested at 0 ppm dish machine has not been in use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in side cooler by walk in. Cut lettuce 45F milk 44F cook shrimp 44F manager moved food items to walk in cooler 2nd temp milk 43F cook shrimp 43F cut lettuce43F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters/ egg Benedict steak egg poached
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Main cooks li
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw over ready to eat sauces. Operator moved them.
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 drink above food prep area in pastry section.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment in dish area and walls in dish area soiled.
Food stored on floor. In walk in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Wet wiping cloth not stored in sanitizing solution between uses. In pastry section
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Dispenser broken, operator called during inspection and manually set up with chlorine, until repairs are made
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Strainer in sink.operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Bar sink operator replaced
No handwashing sign provided at a hand sink used by food employees. Bar sink operator replaced
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer greater than 500 ppm. Operator will dilute buckets until repairs are made.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator and was posted during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room operator fixed during inspection
In-use tongs stored on equipment door handle between uses.
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.