EVERGLAZED CHICKEN AND DONUTS
615 CHANNELSIDE DR UNIT 3, Tampa FL 33602
Last inspected Apr 1, 2026 · 4 visits since July 2023
4 inspections within 16 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.sent to operator via email.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg slaw ranch 7 Lbs labeled 3-10-26 reach in cooler inside splitsvillie kitchen and blue cheese crumbles labeled 3-10-26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut greens mix salad 44F manager moved to freezer
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3 compartment sink to drain
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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.sent to operator via email.
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. Sent to operator via email
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 97F Operator moved them
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equpment
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.