HATTRICKS
107 S FRANKLIN ST, Tampa FL 33602 · (813)225-4288
Last inspected Jul 29, 2026 · 17 visits since October 2023
MAR 25
APR 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink no hot water, turned off at inlet, operator turned back on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025033882 | Dec 20, 2025 | May 27, 2025 | $160 |
| 3--2022026742 | Mar 23, 2022 | Jul 12, 2022 | $160 |
Inspection history
17 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 at 0ppm 2 times discussed to use three compartment sink.
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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 at 0ppm 2 times discussed to use three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Bagged in individual individually portion raw beef stored over champagne bottles, and reach in refrigerator upstairs employee began moving raw beef to cooks line downstairs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk in cooler Cold holding: cook ham 44F provolone cheese 44F roast beef 46F shredded cheddar cheese 44F ambient air 43F-44F
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep kitchen
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor employee removed from floor
Jan 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented present. See stop sale.mandarin oranges 1 can
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 less than 50ppm retested to 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces walk in cooler. Chef removed to proper storage
No soap provided at handwash sink. Hand washing sink at bar
Food stored on floor. Celery bucket on floor cooks line
No handwashing sign provided at a hand sink used by food employees. No sign at sink upstairs.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dented cans present. See stop sale. 1 can Roland sliced water chestnut 1 can antico casale Italian tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese and cut lettuce. Employee moved some of the beef away from proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cook ham 44F
No handwashing sign provided at a hand sink used by food employees. Up stairs prep kitchen
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor discussed with manager to double bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For in house dressing cut lettuce cut tomatoes
Apr 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Dentedcans present. See stop sale. ripe olives 1 can artichokes Roland 1 can upstairs room
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 0 ppm tested two times discussed with employees to pour the dish washing machine chlorine into the three compartment sink to properly wash the dishes.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using the incorrect sanitizer to wash the equipment and utensils. Non food contact surfaces sanitizer. Establishment used the quaternary tablets
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler ambient temperatures 52 f food held less then 4 hours Cold holding: cook pasta 52 f cook chicken 53 f cheese 52 f cut lettuce 56 f discuss with chef to add ice to all products.
Handwash sink used for purposes other than handwashing. Stored lemons in cup in hand washing sink at bar employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At bar
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 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. Zero employees
No soap provided at handwash sink.at bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For in house dressing cut lettuce cut tomatoes
Food stored on floor. Child in buckets stored on floor Upstairs celery buckets and dressings stored on floor.arrezzio
Opened employee beverage container in a cold holding unit with food to be served to customers.
Mar 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 17, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 6, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk in cooler.
Dec 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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. 0 ppm chlorine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish. Operator relocated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink used for purposes other than handwashing. Red plastic cup and ice in handwash sink at bar.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk in cooler.
Food stored on floor. Bulk cut celery on floor in prep area upstairs. Operator relocated.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open milk in reach in cooler in prep area.
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Floors under equipment soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Upstairs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator iced down items end of hot line double door chicken (47F - Cold Holding); cut Greens (49F - Cold Holding); cheddar (46F - Cold Holding); swiss (46F - Cold Holding).
Handwash sink not accessible for employee use at all times. Upstairs items in sink knife and spatula.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using 3 compartment sink until repairs are made.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled/has accumulation of debris. Floors under equipment soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Upstairs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen
Single-service articles improperly stored. In restroom and on floor in upstairs area.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Floor tiles missing and/or in disrepair. In kitchen
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 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. More than 200 ppm, operator will remove the sanitizer, and sanitize in the 3 compartment sink until dispenser is repaired
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over pasta salad.
Handwash sink not accessible for employee use at all times. Pan in sink, removed
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink no hot water, turned off at inlet, operator turned back on.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Floor tiles missing and/or in disrepair. In kitchen
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep upstairs
Floor soiled/has accumulation of debris. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving in kitchen
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 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. 0 ppm
Handwash sink not accessible for employee use at all times. Pickle buckets stacked in front of hand sink. Moved to other location.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep upstairs
Equipment or utensils not designed or constructed in a durable manner. Gasket broken on reach in cooler by Service window
Floor soiled/has accumulation of debris. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving 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.