DOC B'S FRESH KITCHEN
2223 N WESTSHORE BLVD STE B-206, Tampa FL 33607
Last inspected Apr 13, 2026 · 7 visits since October 2023
APR 24
SEP 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 26 points better than where it started.
Sewage/wastewater backing up through floor drains. Observed waste water backing up from drain in dish area and service line area. Observed employees walking through waste water to get to service line and dish pit
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024021694 | Apr 1, 2024 | Jun 17, 2024 | $400 |
Inspection history
7 visits, newest first
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of cooked chicken wing (98-121F - Hot Holding) stored on cook line. Operator reheated to oven at time of inspection. Re temped: 171F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jasmine Ralph.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dry food storage area on 2nd floor.
Cove molding at floor/wall juncture broken/missing. Under mop sink and on the bottom of the staircase.
Show the remaining 5 findings ▾
Floor area(s) covered with standing water. Dish machine area.
Floor tiles missing and/or in disrepair. In walk-in cooler and ware washing area.
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor at prep kitchen. Operator removed from floor.
In-use tongs stored on equipment door handle between uses. At prep kitchen. Removed.
Working containers of food removed from original container not identified by common name. Sugar bin and flour bin at prep kitchen.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored behind guacamole on reach-in cooler. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line Cold Holding: feta cheese 50 F, Parmesan dressing 49 F. Operator moved items to reach-in freezer. Re temped: feta cheese 48 F, Parmesan dressing 48 F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jasmine Ralph.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on counter top at cook line.
No soap provided at handwash sink. At prep area behind cook line. Operator provided.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry food storage area at 2nd floor.
Floor area(s) covered with standing water. Under dish machine.
Floor tiles missing and/or in disrepair. On walk-in cooler entrance.
In-use tongs stored on equipment door handle between uses.
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty glassware then fill clean glass with ice for customers. Operator spoke with server about washing hands after dropping off dirty dishes.
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves in back kitchen at time of inspection.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink in back prep area used as a dump sink
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing in employee restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed that employee drinks stored on prep table Corrected -observed employee remove
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above 3-compartment sink
In-use tongs stored on equipment door handle between uses. Observed stored on oven handles on back prep area Corrected-observed employee remove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water temped at 75F Observed employee discard water
Old labels stuck to food containers after cleaning. Observed on clean dishes Observed employee place dishes in dish pit
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floors in walking cooler
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table
Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on prep table in back kitchen Corrected-observed employee label
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed change gloves with out washing hands on cookline Inspector explained proper glove use and hand washing
Sewage/wastewater backing up through floor drains. Observed waste water backing up from drain in dish area and service line area. Observed employees walking through waste water to get to service line and dish pit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed quinoa (72F - Hot Holding);on reachin cooler on cookline Observed employee place in reachin freezer at time of inspection
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced cheese in walk-in cooler with no date mark
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees rink stored on prep table on cookline Corrected -observed employee remove
Floor area(s) covered with standing water. Observed along floor in dish area and service line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed dipper well water temped at 88F on cookline
Water leaking from pipe and/or faucet/handle. Observed leak at dipper well on cookline
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 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 usages, corrected action, inspector discussed with management proper hand washing procedures when changing gloves.
Handwash sink not accessible for employee use at all times. Employee hand wash sink in kitchen area blocked by garbage can, corrected, employee moved garbage can.
Carbon dioxide/helium tanks not adequately secured. Co2 not secured in dry storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee discarded drink during inspection.
Floor area(s) covered with standing water. Standing water under employee hand wash sink. Corrected, employee mopped up water during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled, corrected, manager had containers labeled.
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.