HANK'S PLACE
8546 N DALE MABRY HWY, Tampa FL 33614 · 813-936-5555
Last inspected Dec 16, 2025 · 11 visits since October 2023
NOV 24
DEC 24
APR 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022006143 | Jan 4, 2022 | Feb 28, 2022 | $160 |
Inspection history
11 visits, newest first
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
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.
Duct tape used to repair nonfood-contact surface. Duct tape used to hold door shut on front line reach in warmer.
Show the remaining 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Employee on front line cook without hair restraint.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm, employee adjusted chlorine to 50ppm during time of inspection.
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 testing at 0ppm. Manager has three compartment sink chlorine sanitizer set up for sanitizing until Dish machine repairs are made. Discussed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 56F at 1:07pm placed on front line next to fryers at 12:40pm cooked to 41F at 1:50pm, raw gator 51F at 1:07pm placed on front line next to fryers at 12:40pm cooled to 43F at 1:50pm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
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.
Duct tape used to repair nonfood-contact surface. Duct tape used to hold door shut on front line reach in warmer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on top of prep table adjacent to Dish machine. Employee relocated bottle to an approved location during time of inspection.
Employee with no hair restraint while engaging in food preparation. Employee on front line cook without hair restraint.
Jul 15, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw steak. Employee relocated wings to an approved location during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line cook Reach in cooler soiled.
Food storage container/container lid cracked or broken. Container lid for Mac and cheese cracked. Employee discarded lid during time of inspection.
Apr 15, 2025Inspection 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 ▾
Raw animal food stored in same container as ready-to-eat food. Raw shell eggs stored over Ready to eat sauerkraut and pickled red onions in Walk in cooler. Operator relocated raw eggs during time of inspection.
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.
Food stored on floor. 2 boxes of frozen swai stored on floor of Walk in freezer.
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Black garbage bags used to store seasoned pork ribs inside Walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over a box of raw pork ribs in the Walk in cooler. Operator relocated wings to an approved location during time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for milk or buttermilk inside Walk in cooler. Operator date marked items in Walk in cooler during time of inspection.
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. An email with written procedures for vomiting or diarrheal clean up has been emailed to the operator during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled inside kitchen front cook line area. Can opener soiled in back kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel and soap at Employee handwash sink at front counter. Employee provided paper towels and soap during time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles on speed cart adjacent to three compartment sink.
Bowl or other container with no handle used to dispense food. Single service cup used as scoop in grits bin in back kitchen area. Operator removed cup during time of inspection.
Covered waste receptacle not provided in women's bathroom.
Employee eating in a food preparation or other restricted area. Observed a personal beverage on prep table on front line cook. Operator relocated drink to an approved location during time of inspection.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees preparing food without proper hair restraints in back kitchen area.
Food not stored at least 6 inches off of the floor. Raw pork, cut lettuce, raw corrective action taken fish stored on Walk in cooler shelves not 6 inches of the floor.
Food storage container/container lid cracked or broken. Cracked container used on front service line next to fryer to hold raw gator, raw shrimp, batter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching seasoning in seasoning bin and brown sugar bin. Operator relocated scoop in seasoning bin during time of inspection.
Working containers of food removed from original container not identified by common name. Hush puppy flour, brown sugar, and sugar in bins not labeled inside back kitchen area. Operator labeled bins during time of inspection.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener soiled at time of inspection - Cutting boards stained in kitchen at time of inspection
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle hanging on speed rack in kitchen at time of inspection.
Food stored on floor. Observed food stored on floor in walk in cooler at time of inspection.
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener soiled at time of inspection - Cutting boards stained in kitchen at time of inspection
Manager or person in charge lacking proof of food manager certification. No proof of manager food handler training at time of inspection
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. No proof of any employee food handler training at time of inspection.
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.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle hanging on speed rack in kitchen at time of inspection.
Bowl or other container with no handle used to dispense food. Observed styrofoam bowl in grits at time of inspection
Food stored on floor. Observed food stored on floor in walk in cooler at time of inspection.
Single-service articles improperly stored. Observed single use gloves stored on floor in prep room at time of inspection
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the end of the prep table across from the 3 compartment sink. Can opener was removed to be washed, rinsed and sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine. White interior panel on the bottom.
Oct 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.1 employee training expired
Plumbing system in disrepair. Three compartment sink wash compartment has small leak. Operator has work order for it to be repaired. Establishment is able to use compartment and has a bucket under it to catch the water.
Oct 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 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. Tested 4 times at 0 ppm. Discussed with management to use the three compartment sink to wash dishes.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.1 employee training expired
Plumbing system in disrepair. Three compartment sink wash compartment has small leak. Operator has work order for it to be repaired. Establishment is able to use compartment and has a bucket under it to catch the water.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 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. Tested 4 times at 0 ppm. Discussed with management to use the three compartment sink to wash dishes.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 Employees touched face and placed gloves on no hand washing involved. Discussed with employee the importance of hand washing. One employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing cutting board without using wash rinse and sanitize method.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by cash register area. 50F Cold holding banana pudding manager moved to freezer
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dish machine
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. 1 employee. Printed for management and employee signed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.1 employee training expired
Covered waste receptacle not provided in women's bathroom.
Employee with no hair restraint while engaging in food preparation. For two employees
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Due to sink drain leaking in disrepair
Plumbing system in disrepair. Three compartment sink wash compartment has small leak. Operator has work order for it to be repaired. Establishment is able to use compartment and has a bucket under it to catch the water.
Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes unwashed over ready to eat foods. Employee removed to proper storage in walk in cooler.
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.