DEL FRISCO'S GRILLE
4138 BOY SCOUT BLVD, Tampa FL 33607
Last inspected Mar 27, 2026 · 7 visits since September 2023
MAR 24
AUG 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster, noodles, chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, temped 144.8F, 144.1F, 144.7F. Operator converted with chlorine sanitizer and ran dish machine multiple times, tested 50ppm chlorine and temped 163.2F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at salad station Cold Holding: crumbled blue cheese 47 F, Sour cream 48 F, tomato sauce 47 F, butter 53 F. Operator moved items to walk-in freezer to rapid chill. Re temped: crumbled blue cheese 41 F, Sour cream 39 F, tomato sauce 43 F, butter 45 F.
Handwash sink not accessible for employee use at all times. Blocked by roller carts at dish machine area. Operator removed carts away from handwash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips (160F) or irreversible thermometer.
Show the remaining 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use tongs stored on equipment door handle between uses.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over crab cake mix in walk-in cooler. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by large ovens at cook line: shredded cooked steak 47 F, various flavors butter 51-57 F. A carton of liquid egg 47 F in walk-in cooler. Operator moved items to walk-in freezer: cooked steak 41 F, liquid egg 43 F, butters 43-45 F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 500+ppm. Operator diluted with water and test 200ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 500+ppm. Operator diluted with water and test 200ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. A few pieces of frozen tuna thawing in walk-in cooler remained in sealed packages. Operator removed tuna from bags at time of inspection.
Food not stored at least 6 inches off of the floor. A few bags of drinking ice stored in container on floor in walk-in freezer. Operator moved to shelf.
Water leaking from pipe and/or faucet/handle. Handwash sink at middle of the cook line.
Wet mop not stored in a manner to allow the mop to dry.
Apr 14, 2025Inspection 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. A small container of cooked pasta 49-51 F store in reach-in cooler at cook line. It was stored on prep table for about 30 minutes per employee.
Handwash sink not accessible for employee use at all times. Carts stored in front of handwash sink at dish machine area blocking access to utilized for hand wash. Operator moved carts away from handwash sink at time of inspection.
In-use tongs stored on equipment door handle between uses. 3 tongs hanging on oven handle at cook line. Operator moved to shelf at time of inspection.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge could not engaged, wash temperature gauge broken.
Water leaking from faucet in handwash sink at dish machine area.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed roasted garlic (50 - Cold Holding) in reachin cooler on cookline for an undetermined amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted garlic (50 - Cold Holding) in reachin cooler on cookline
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside ice cream cooler
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in bar area
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee remove
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under hand sink on cookline Corrected observed employee place on shelf
Working containers of food removed from original container not identified by common name. Observed flour stored on in dry storage area Corrected-Observed employee label
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 dented can of plum tomatoes stored on can cart in dry storage area
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed butter time mark exceeds 4 hour time frame on cookline adjacent to oven
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding)in hot holding unit Observed employee discard
No soap provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelf above bacon fat on service line Corrected observed employee remove purse
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Observed employee place in sanitizer bucket
Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label Corrected -observed employee label
Sep 22, 2023□ 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 ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves with no hand washing between uses, corrected, inspector discussed with management proper hand washing between usage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster, noodles, chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 48°, corrected action taken, inspector had chef place cheese in walk in cooler in bring temperature to 41°, Cooked chicken 54°, lobster 56°pasta 50°
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened containers of milk, half and half, all held over 24 hrs not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at upstairs bar employee hand wash sink.
Floor area(s) covered with standing water. Standing water on floor in lobby area.
In-use tongs stored on equipment door handle between uses. Operator removed tongs during inspection.
Water draining onto floor surface. Water leaking at front entrance from ceiling.
Wet wiping cloth not stored in sanitizing solution 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.