FRESH KITCHEN
1350 S HOWARD AVE, Tampa FL 33606
Last inspected Jul 24, 2024 · 3 visits since September 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beef hot holding at 121F. Manager heated beef to 140F.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying overtop food preparation sink in back kitchen area.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Chef removed cloth and placed cutting at dishwasher.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes overtop food preparation sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 125F on cooks line.
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.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Beef hot holding at 121F. Manager heated beef to 140F.
Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Employee washed broccoli.
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.