HOUSE OF BREWS
17683 N DALE MABRY HWY, Lutz FL 33548 · 813-265-0300
Last inspected May 21, 2026 · 8 visits since January 2024
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 Operator attempted several times to renew by phone and website.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach dip (47F - Cold Holding); raw chicken (48F - Cold Holding); sliced turkey meat (50F - Cold Holding); cooked wings (50F - Cold Holding); cooked pork (49F - Cold Holding) in four drawers reach in cooler under the griddle in kitchen. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (47F - Cold Holding); raw chicken (48F - Cold Holding); sliced turkey meat (50F - Cold Holding); cooked wings (50F - Cold Holding); cooked pork (49F - Cold Holding) in four drawers reach in cooler under the griddle in kitchen. See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin interior soiled and black mold like substance buildup
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of vertical reach in cooler in cook line, operator removed it
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep table
Handwash sink not accessible for employee use at all times. Trash can blocked hand sink unable to access, operator removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened milk no date mark stored in walk in cooler over 24 hours
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup
Open dumpster lid. Shared dumpster lid open
Soiled wet wiping cloth placed in use with fresh solution.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables above cooked meat ball on rack in walk in cooler, operator removed the meat ball to top of shelf
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No chemical test kit provided for warewashing machine. Chlorine based sanitizer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under stove top Cold holding: cook chicken 45 f cook pork 45 f employee moved to freezer 2nd temp 43 f
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For 3 employees the approved certificate was photocopied.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm retested to 200 ppm
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 Operator attempted several times to renew by phone and website.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 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 0 ppm 2 times discussed with management to use the wash rinse and sanitize method.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 93 f
Unwashed fruits/vegetables stored with ready-to-eat food. Onions and peppers over ready to eat bread In walk in cooler. Employee removed to proper storage
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.