ELEVAGE
1207 S HOWARD AVE, Tampa FL 33606 · 3057892733
Last inspected Aug 11, 2026 · 10 visits since August 2023
JUL 24
JAN 25
OCT 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area. 4 live flies at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021020972 | Mar 10, 2021 | Jun 1, 2021 | $200 |
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Sous vide chicken over smoked chicken wings in walk-in cooler. Operator relocated smoked wings to higher shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beans hot holding since 6:30 am temped at 127. Operator discarded
No soap provided at handwash sink. Hand wash sink in front bar area. Soap refilled by operator.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in front bar area. Operator put up new hand wash sign.
May 20, 2026Inspection 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast menu doesn't show which items are possibly served raw at time of inspection. Dinner menu shows raw items.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs to have washed during inspection.
Oct 21, 2025Inspection 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. Bin of tongs/spatula stored in hand washing sink at end of hot line. Operator removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at upstairs bar has mold like substance build up
Equipment in poor repair. Gaskets on reaching cooler at upstairs bar has build up of mold like substance
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer located in prep walk-in cooler
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handles. Operator removed at time of inspection.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 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. Employee cutting cucumber for toppings with bare hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Collard greens cooked on 01/18/2025 is pass it's 7 day shelf life. Chef discarded collard greens.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic and oil (68F - Cold Holding) cooked rice (60F - Cold Holding) black beans (51F - Cold Holding) raw shrimp (59F - Cold Holding)
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 cannot be determined. Butter held time as a public health control has no time markings on flattop grill on cooks line. Chef added proper time stamp to butter.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher final rinse temperature reach 130F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chili stored inside walk in cooler has no date markings. Chef discarded chili.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Employee removed and properly stored drink.
Employee eating while preparing food. Employee eating while prepping food.
Food stored on floor. Ketchup stored on floor inside refrigerator unit in back hallway. Chef removed ketchup and properly stored it.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 43F. Chef discarded water and placed utensil's at dishwasher.
Raw fruits/vegetables not washed prior to preparation. Cucumber not washed before preparation. Employee washed cucumbers.
Stored food not covered. Cooked chili stored inside walk in cooler uncovered. Chef discarded chili.
Time/temperature control for safety food thawed in an improper manner. Pork at room temperature. Chef placed pork under running water.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in pantry has stains.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh ground beef ground held longer then 24 hours has no date markings inside reach in cooler across grill. Chef added proper date to beef.
Equipment in poor repair. Gaskets torn on lid of reach in cooler next to steam well.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed and placed tongs at dishwasher.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Utensil s stored in water at 117F. Chef empited and refilled water with water at 153F.
Standing water in bottom of reach-in-cooler. Standing water in refrigerator in bar area.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Cooked pork belly.
Handwash sink used for purposes other than handwashing. Hand washing in bar area is being used as a dump sink.
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. Pork belly,raw steak.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink.
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 88F. Chef empty water and placed items at dishwasher.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area. 4 live flies at bar area.
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to line pan of boiled eggs inside reach in cooler on cooks line. Chef removed paper towels.
Stop Sale issued due to adulteration of food product. 22 pound of pork belly. Due to reduced oxygen packaging longer than 48 hours. 02/19/2024
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Cooked pork belly.
Handwash sink used for purposes other than handwashing. Hand washing in bar area is being used as a dump sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon toast not identified as raw on menu. Poached eggs not identified on menu as raw ingredient.
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. Pork belly,raw steak.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baba ganoush made in and held longer then 24 hours has no date markings in refrigerator hallway. Chef added proper date markings.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid.
Food stored on floor. Box of corn stored on floor inside walk in freezer. Chef removed corn and properly stored it.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink.
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 discarded drink.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed and properly stored sanitizer solution.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings. Chef added proper dates to milk.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating salad while washing dishwasher. Chef removed food from dishwasher area.
Equipment in poor repair. Gaskets inside reach in cooler across from fryer are torn.
Water leaking from pipe and/or faucet/handle. Leaking pipe overtop of 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.