FOOD+BEER
11705 W HILLSBOROUGH AVE, Tampa FL 33645 · 9419619306
Last inspected Aug 12, 2026 · 8 visits since August 2023
AUG 24
JAN 25
APR 26
MAY 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 93°F at 12:26 PM employee reheated soup to 180°F at 12:35 PM.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soil.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most employees are hired for less than 60 days. Some employees, servers and bartenders, were hired from May of 2026.
Accumulation of black mold-like substance in the interior of the ice machine.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf adjacent to three compartment sink.
Show the remaining 1 finding ▾
Floor area(s) covered with standing water. Located inside the walk-in cooler. Water from condensation dripping from the ceiling.
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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. Chlorine tested at 0PPM. Manager set up three compartment sink with Quaternary ammonia for sanitizing dishes until dish machine can be repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings stored over ready to eat cooked meat and rice on shelf inside walk-in cooler. Manager relocated raw wings to an approved location at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soil.
No paper towels or mechanical hand drying device provided at handwash sink. Located at front line Cook. Manager provided paper towels at time of inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most employees are hired for less than 60 days. Some employees, servers and bartenders, were hired from May of 2026.
Accumulation of black mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored on table for food runner station.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf adjacent to three compartment sink.
Floor area(s) covered with standing water. Located inside the walk-in cooler. Water from condensation dripping from the ceiling.
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 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. Chlorine tested at less than 10 PPM. Employee readjusted chlorine to 100 PPM at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 93°F at 12:26 PM employee reheated soup to 180°F at 12:35 PM.
Handwash sink used for purposes other than handwashing. Handwash sink at bar area used for storing wiping cloths and chemical spray bottles. Employee removed all items from inside sink at time of inspection.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Gray cardboard trays for food service used as handleless scoops in bins for chicken flour and seasoned onion powder. Employee removed all cardboard trays inside bins at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple personal beverages stored on prep tables, on shelves over table top food warmer, and in front line cook next to cutting boards. Manager removed all beverages at time of inspection.
Food stored on floor. Three cases of frying oil stored on floor next to bag-in-box soda syrup. Employee relocated all oil from floor at time of inspection to an approved location.
Apr 15, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat tested 0ppm in three-compartments sink at bar.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee did not test the sanitizer after set up three-compartments sink at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table with marinated raw ribs. Operator removed drink.
No handwashing sign provided at a hand sink used by food employees. On cook line. Operator posted sign at time of inspection.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touched ice cubes in ice well at bar area. Operator moved handle up.
No handwashing sign provided at a hand sink used by food employees. At bar.
Time/temperature control for safety food thawed in an improper manner. A bag of frozen shrimp thawing on prep sink with no running water. Employee moved to walk-in cooler.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and Bluetooth Speakers stored on prep table with clean plates at cook line. Employee removed items at time of inspection.
Interior of oven has accumulation of black substance/grease/food debris. At prep area in back kitchen.
Aug 1, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Parmesan butter 47 F in cold well at cook line. Employee moved to other cold holding location. Re temped: 46F.
Handwash sink used for purposes other than handwashing. Spray bottle stored in handwash sink at bar. Operator removed.
Interior of oven has accumulation of black substance/grease/food debris.
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.