HICCUPS & CHURROHOLIC
13030 N DALE MABRY HWY, Tampa FL 33618 · (813) 269-1566
Last inspected Apr 29, 2026 · 9 visits since September 2023
MAY 24
NOV 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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 · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078390 | Oct 13, 2025 | Dec 4, 2025 | $400 |
Inspection history
9 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler, employee moved items to appropriate location.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on food storage rack in the back of the kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler located closest to triple sink, employee discarded drink.
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry, in the mop sink, employee stored the mop in a manner to dry.
Oct 15, 2025□ 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 ▾
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 on front line soiled.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair the lids of two rice makers.
Food stored on floor. Three containers of frozen stock stored on floor in Walk in freezer.
Raw fruits/vegetables not washed prior to preparation. Raw mushrooms in Walk in cooler not washed before cutting.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat onions in Walk in cooler.
Oct 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Sewage/wastewater backing up through floor drains. Observed waste water overflowing at 4 floor drains throughout establishment. Located at front service line cash register. At Employee handwash sink adjacent to three compartment sink. Beneath three compartment sink. And at floor drain adjacent to ice machine. Employee cannot isolate overflowing waste water at three compartment sink, water flowing on floor of kitchen area at three compartment sink. When faucet is on, all Employee handwash sinks and dump sink at front service line are backing up.
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 on front line soiled.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair the lids of two rice makers.
Food stored on floor. Three containers of frozen stock stored on floor in Walk in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal drinks on front stored on shelf in Walk in cooler, located over mushrooms and Ready to eat onions.
Raw fruits/vegetables not washed prior to preparation. Raw mushrooms in Walk in cooler not washed before cutting.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at mop sink. Standing water at 4 floor drains throughout establishment. Located at front service line cash register. At Employee handwash sink adjacent to three compartment sink. Beneath three compartment sink. And at floor drain adjacent to ice machine. Employee cannot isolate overflowing waste water at three compartment sink, water flowing on floor of kitchen area at three compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat onions in Walk in cooler.
Oct 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut limes in front line Reach in cooler. Employee relocated cut lines to an approved location during time of inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in Walk in cooler. Employee relocated raw beef to an approved location during time of inspection. Raw beef stored over a box of unwashed broccoli.
Sewage/wastewater backing up through floor drains. Observed waste water overflowing at 4 floor drains throughout establishment. Located at front service line cash register. At Employee handwash sink adjacent to three compartment sink. Beneath three compartment sink. And at floor drain adjacent to ice machine. Employee cannot isolate overflowing waste water at three compartment sink, water flowing on floor of kitchen area at three compartment sink. When faucet is on, all Employee handwash sinks and dump sink at front service line are backing up.
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 on front line soiled.
Handwash sink used for purposes other than handwashing. Employee handwash sink in on front line used for storing ice scoop. Employee handwash sink used for storing personal drink and strainer, adjacent to three compartment sink.
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/ 6 employees working, no CFM present during time of inspection.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair the lids of two rice makers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on front service line prep table. Drinks stored next to Reach in chest freezer for ice cream. Personal drink stored next to clean metal shakers.
Food stored on floor. Three containers of frozen stock stored on floor in Walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and three compartment sink. Employee cleaned knife and placed into a cardboard sleeve.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal drinks on front stored on shelf in Walk in cooler, located over mushrooms and Ready to eat onions.
Raw fruits/vegetables not washed prior to preparation. Raw mushrooms in Walk in cooler not washed before cutting.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at mop sink. Standing water at 4 floor drains throughout establishment. Located at front service line cash register. At Employee handwash sink adjacent to three compartment sink. Beneath three compartment sink. And at floor drain adjacent to ice machine. Employee cannot isolate overflowing waste water at three compartment sink, water flowing on floor of kitchen area at three compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over Ready to eat onions in Walk in cooler.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45F, rice noodles 51F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker in mop sink.
Handwash sink used for purposes other than handwashing. Large whisk stored in Employee handwash sink adjacent to three compartment sink.
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/ 7 employees and no CFM present.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for bean sprouts or rice noodles in back kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark for beef stock in Walk in cooler.
Spray bottle containing toxic substance not labeled. No label on chemical spray bottle on shelf over mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 air vents over dry storage pantry soiled with dust and debris.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair the lids of two rice makers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over prep table in back kitchen area. Employees relocated drinks during time of inspection.
Food stored on floor. Pho broth on kitchen floor. Employee relocated broth to an approved location during time of inspection. Green tea, raw chicken, and raw beef stored on floor of Walk in cooler.
Missing drain plug at dumpster. Shared community dumpster. Plug missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in front line Reach in cooler are soiled. Gasket soiled in Walk in cooler.
Open dumpster lid. Shared community dumpster. Lid open.
Stored food not covered. Raw chicken, shrimp, French fries in Reach in cooler on front line not covered. Employee covered items during time of inspection.
Wet mop not stored in a manner to allow the mop to dry. Mop not stored to dry inside mop sink.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs stored over cut onions and broccoli in walk-in cooler Employee moved raw shelled eggs to the bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (50F - Cold Holding)on cook line prep table Employee placed on ice
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket store don shelf with food
Food not stored at least 6 inches off of the floor. Container of oil stored on floor on cook line
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 stored in bulk sugar with no label
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature Employee placed under cold running water
Jul 12, 2024□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 66 F, operator put in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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/ 7 employees at time of inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled with clear liquid at front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler cutting boa4d in kitchen.
Food stored on floor. Bulk soy sauce on floor in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in cereal at front line.
Working containers of food removed from original container not identified by common name. Bulk flour in kitchen.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing pans and drying hands on jeans than engaging in clean equipment to make drinks. Discussed with employees the importance of hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 64 f on counter employees moved to walk in cooler. 2nd temp 44 f
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.
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. Manager and some employees signed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee employees removed
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee on cooks line. Employee discarded gun
Food stored on floor. Raw meat in buckets on floor in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over ready to eat noodles 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.