CW'S GIN JOINT
633 N FRANKLIN ST, Tampa FL 33602 · 813-281-8888
Last inspected May 20, 2026 · 12 visits since September 2023
MAY 24
DEC 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Issued to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm three compartment sink.
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. Observed 3 cooks missing for multiple bartenders over 60 days.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef not time marked in reach in door coolers
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Bartender was peeling green garnishes for mixed drinks using bare hands discussed with manager the importance of hand washing.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient air temperature 51F-54F Reach in cooler side of the front of kitchen bottom shelf Gouda cheese 47F discussion to move cheese to reach in freezer Walk in cooler raw beef 47F marinara sauce 48F reduced beef 48F cook tomato jam 49F butter 48F heavy cream 4F Gouda cheese 48F discussed ice bathing the foods for rapid cool down.
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. Observed 3 cooks missing for multiple bartenders over 60 days.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef not time marked in reach in door coolers
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 3 bags of mashed potatoes marked 5-14-26 walk in cooler.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squid raw 44F reach in cooler by reach in freezers left side of kitchen entrance
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee eating in a food preparation or other restricted area. Employee eating in ware washing area closet to cooks line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cook chicken not label with time but observed proper date
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Short rip 14 individually packaged. Packed 5-23 beef 20 lbs packed individually 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Short rip 14 individually packaged. Packed 5-23 beef 20 lbs packed individually 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop Walk in cooler : cook ham cook rib raw shrimp held in rop over 48 hours.
May 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler : cook ham cook rib raw shrimp held in rop over 48 hours. Reach in cooler on cooks line Short rip 14 individually packaged. Packed 5-23 beef 40 lbs packed 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler door under flat top grill pork 46 f pork belly 46 f 2nd temp 43 for both items employee moved to reach in freezer Reach in cooler by dry dish storage shield ambient air temperature 38f-51 f cheese reach in cooler cheese 46 f feta 46 f cut lettuce 48 f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: butter 80 f sitting on oven holding area. Employee moved to warmer of the oven.
No paper towels or mechanical hand drying device provided at handwash sink. At bar and hand washing sink in room behind the bar.
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. For all employees some employees are food managers
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.
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. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Short rip 14 individually packaged. Packed 5-23 beef 20 lbs packed individually 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop
Ice scoop handle in contact with ice. Bar area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Short rip 14 individually packaged. Packed 5-23 beef 20 lbs packed individually 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop Walk in cooler : cook ham cook rib raw shrimp held in rop over 48 hours.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Drain basket in hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Can opener blade not kept sharp - observed metal shavings.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plan review not provided for back area with dish machine and ice machine and coolers. Checked versa, and OnBase systems.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment
Feb 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a room off the bar that has added equipment. -ice machine added -dish machine added -a reach in cooler with herbs, fruits and water is added -a coffee machine is added There is also clean bar equipment(glasses) stored in the room. There is also an ice machine on the plans in a remote basement location next to the walk in cooler and hand sink attached in this location this area is a parking garage and has open walls for cars with a gate around the corner past the walls
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Sink with food service pans in it operator removed
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There is a room off the bar that has added equipment. -ice machine added -dish machine added -a reach in cooler with herbs, fruits and water is added -a coffee machine is added There is also clean bar equipment(glasses) stored in the room. There is also an ice machine on the plans in a remote basement location next to the walk in cooler and hand sink attached in this location this area is a parking garage and has open walls for cars with a gate around the corner past the walls
Equipment and utensils not properly air-dried - wet nesting. Wet
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Issued to operator via email.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.