DISTRICT SOUTH
3301 S DALE MABRY HWY, Tampa FL 33629 · 813-999-8025
Last inspected Mar 17, 2026 · 6 visits since August 2023
MAR 24
AUG 24
JAN 25
SEP 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed operator body fluid clean up sign.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016029763 | May 23, 2016 | Jul 21, 2016 | $160 |
Inspection history
6 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection
Food stored on floor. Observed food stored on floor ins walk in freezer
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets are soiled with old food debris at time of inspection.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not marked with last day sold.
Handwash sink used for purposes other than handwashing. Handwashing sink in back kitchen area is being used as a dump sink. Management removed items from sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in back kitchen area. Manager placed paper towels at handwashing sink.
Employee with no hair restraint while engaging in food preparation. Employee not using a hair restraint on cooks line. Employee put on hair restraint.
Equipment in poor repair. Gaskets are torn inside reach in cooler on cooks line.
Food stored on floor. Juice stored on floor inside walk in cooler along with canned drinks.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on rack in front of dishwasher.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef removed and properly stored drink.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in bar area. Employee removed bucket from floor and properly stored it.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 111F. Chef refilled and heated water to 155F.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on small double door refrigerator on cooks line has stains and is no longer cleanable.
Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink by walk in cooler. Chef removed strainer and trash from hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
Records/documents for required employee training do not contain all of the required information. Some employees lack proof of food handlers certificate.
Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometer inside reach in cooler across from fryer.
Employee with no hair restraint while engaging in food preparation. Employee not using hair restraint while working cooks line. Employee put on hair net.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 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. Emailed operator body fluid clean up sign.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area used as dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area.
No soap provided at handwash sink. No hand washing soap at hand washing sink in bar area.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Dishes stored in water at 118F chef heated water to 155F.
Handwash sink used for purposes other than handwashing. Hand washing sink has a sanitizer bucket and knife stored inside it.
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. Gave operator copy of employee health agreement paperwork.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher.
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.