EDDIE V'S RESTAURANT #8512
4400 BOY SCOUT RD, Tampa FL 33607 · 813.877.7290
Last inspected Apr 28, 2026 · 6 visits since December 2023
APR 24
JUL 24
APR 25
SEP 25
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Employee washed hands with cold water. Employee washed hands in handwash sink at expo line with hot water temped 80 F. Discussed with operator about the minimum hot water temperature is 85F to properly wash hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee washed hands with cold water. Employee washed hands in handwash sink at expo line with hot water temped 80 F. Discussed with operator about the minimum hot water temperature is 85F to properly wash hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Melted butter at expo line. Operator date marked at time of inspection.
Handwash sink used for purposes other than handwashing. Observed ices dumped in handwash sink at wait station in kitchen.
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.
Show the remaining 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sinks at expo line, wait station and oyster bar, temped 80F-81F.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of goat cheese 48 F and corn salsa 50 F stored in reach-in cooler at cook line. Operator moved items to walk-in freezer for rapid cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drinking ice coffees next to espresso machine and clean cups at wait station.
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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. Ran dish machine at bar, tested 10ppm. Operator prime sanitizer manually to get rid of air bubbles inside fitting line, ran dish machine again, tested 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over cooked asparagus and cooked pasta in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well on cook line: corn salsa 44-47 F, spinach dip 45 F. Operator placed items on ice at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nuzzle soiled with old slimy substance at bar.
Handwash sink used for purposes other than handwashing. Observed ice cubes dumped in handwash sink at wait station across from cook line.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46 - Cold Holding) and cooked shrimp (46 - Cold Holding) in reachin cooler on cookline Observed employee place on ice
Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer machine with old food debris on back prep table Corrected -observed employee clean area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline corrected observed employee remove
Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor in back kitchen adjacent to ice machine Corrected observed employee place in dish area
In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Observed employee remove
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observe at dipper well on service line Corrected observed employee turn on water
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on back prep table Corrected -observed employee replace sign
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes stored in dish area Corrected -obscene employee remove old labels
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons with washed lemons in walk-in cooler Corrected observed employee separate
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on service line Corrected -observed employee place in sanitizer bucket
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49 - Cold Holding)in reachin cooler on cookline Observed employee place in walk-in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted in dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove
Employee eating in a food preparation or other restricted area. Observed employee eating on service line Inspector explained proper locations for employees to eat
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf next to dish machine Observed employee place in dish put to be washed
In-use tongs stored on equipment door handle between uses. Observed tongs stored oven handles Corrected -observed employee remove
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensils stored in dipper well with no water velocity Corrected -observed employee place dipper well on
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on cookline Corrected -observed employee remove and place in sanitizer bucket
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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 and whipping cream all held over 24 hrs not date marked.
Handwash sink not accessible for employee use at all times. Employee hand wash sink in back area blocked by strainer, corrected, employee removed strainer during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish area, corrected employee replaced paper towels during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection.
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.