GAUGING KITCHEN & BAR
111 W FORTUNE ST, Tampa FL 33602 · (813)223-1351
Last inspected Apr 24, 2026 · 10 visits since October 2023
MAR 24
OCT 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B 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. 3 live flies by trash in bar area, discussed with operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018049158 | Aug 28, 2018 | Jun 27, 2019 | $400 |
Inspection history
10 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 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. Bar dish washing machine tested at 10 ppm tested 5 times bartender will use the three comp sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter milk ranch 46F employee moved to walk in Cooler 2nd temp 43F
Apr 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 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. Bar dish washing machine tested at 10 ppm tested 5 times bartender will use the three comp sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter milk ranch 46F employee moved to walk in Cooler 2nd temp 43F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table employee removed
Employee eating while preparing food. Employee eating on cook line
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority7 Intermediate1 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melon's 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under flat top grill Cold holding: raw beef 48F mozzarella cheese 52F sitting in ice on cook line cut tomatoes 46F Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melon's 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut ham roast beef half and half walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Manager or person in charge lacking proof of food manager certification. Richard Markko
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front cooks line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm bar area
Mar 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.ware-washing areas
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. Missing for 3 employees
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority8 Intermediate4 Basic
Show 16 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. Bar area tested 2 times at 0 ppm discussed with operator to use back kitchen high temperature machine
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon walk in cooler not removed from packaging see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler underneath flat top grill See stop sale : cheese 69 held over night the flattop grill was not turned on Cold holding. Raw beef 47 f held in reach in cooler on cooks Line across from stone held overnight no temperatures take ambient air temperature 47 f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at breakfast counter 58 f employee moved to freezer 2nd temp 43 f
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Manager or person in charge lacking proof of food manager certification. Stephanie
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no food manager present
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink.ware-washing areas
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. Missing for 3 employees
No soap provided at handwash sink. Ware washing area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 3 employees
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon walk in cooler not removed from packaging see stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cooks line.
Food stored on floor. Bread boxes stored on floor walk in freezer Walk in cooler produce raw shelled eggs stored on floor in boxes.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens under washed bagged cabbage produce walk in cooler
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. Head of lettuce in reach in cooler spoiled, operator discarded.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies by trash in bar area, discussed with operator.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee replaced with new container.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. Bar sink with items in it, operator moved.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Can opener blade not kept sharp - observed metal shavings.
Floor soiled/has accumulation of debris. Floors in bar, service and kitchen area under equipment
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. In service area
Mar 18, 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 ▾
Dented/rusted cans present. See stop sale. Dented can artichokes hearts.
No paper towels or mechanical hand drying device provided at handwash sink. Back sink by banquet area
Carbon dioxide/helium tanks not adequately secured. In service area and dry storage.
Dead roaches on premises. One dead roach in old service area on side of kitchen side area used as storage. Employee removed it and sanitized the area.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors and drains under equipment at bar and in kitchen soiled with debris.
Food storage container/container lid cracked or broken. On clean rack in dish area
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Spray hose at 3 compartment sink leaking.
Reach-in cooler interior/shelves have accumulation of soil residues.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat three compartment sink and sanitizer buckets.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured. Service station and dish area
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen
No handwashing sign provided at a hand sink used by food employees. Both bar sinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Moved to walk in cooler to cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat three compartment sink and sanitizer buckets.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Can opener blade not kept sharp - observed metal shavings.
Carbon dioxide/helium tanks not adequately secured. Service station and dish area
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen
No handwashing sign provided at a hand sink used by food employees. Both bar sinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen
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.