JULIAN
2545 N ROCKY POINT DR, Tampa FL 33607 · 8132812545
Last inspected Mar 24, 2026 · 8 visits since July 2023
FEB 24
AUG 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, temped 138F, 137F, and 142F. operator setup sanitizer in three-compartments sink to manually sanitize food contact surfaces, and contacted dish machine service company at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of a sandwich press at front line soiled with old food debris. Soda gun nuzzle soiled at bar.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Mar 16, 2026Warning 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 ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, temped 138F, 137F, and 142F. operator setup sanitizer in three-compartments sink to manually sanitize food contact surfaces, and contacted dish machine service company at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of cut chorizo 46 F and cooked black bean 47 F stored in reach-in cooler at front cook line. Operator moved to reach-in freezer, re temped cut chorizo 42 F, cooked black bean 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of a sandwich press at front line soiled with old food debris. Soda gun nuzzle soiled at bar.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to three-compartments sink in kitchen.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee eating in a food preparation or other restricted area. Observed an office staff eating in kitchen while food employees preparing food.
Employee with no hair restraint while engaging in food preparation. 1 food employee at front cook line.
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fishes thawed remain in sealed packages in walk-in cooler. Operator states all fishes were fresh not frozen when conducting reduced oxygen packaging onsite, then stored in walk-in freezer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled dishes, then picked up clean dishes from dish machine with the same gloves. Discussed with operator about proper gloves changing and handwashing procedures, operator coached employee at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon, Cod, snapper and calamari.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of clam chowder (115F - Hot Holding) stored on grill top at front cook line. Operator reheated to 165+ F at time of inspection.
Handwash sink used for purposes other than handwashing. A container and a used gloves stored in handwash sink at cook line. A wet wiping cloth stored coping handwash sink at lobby bar back warewashing area. Operator removed all items from handwash sinks.
No paper towels or mechanical hand drying device provided at handwash sink. At front cook line.
No soap provided at handwash sink. At front cook line.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting ROP fish onsite without an approved HACCP.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine. At lobby bar back warewashing area.
Buildup of food debris/soil residue on equipment door handles. Dessert reach-in cooler door gasket soiled with mold like slimy substance at front cook line.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at clean equipment storage shelf in kitchen. Torn door gaskets in dessert reach-in cooler at front cook line.
Water leaking from pipe and/or faucet/handle. three-compartments sink in kitchen.
Wet mop not stored in a manner to allow the mop to dry. At mop sink.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at time of inspection
Cutting board has cut marks and is no longer cleanable. Some cutting boards grooved in kitchen at time of inspection.
Food stored on floor. Observed opened case of food stored on walk in freezer door at time of inspection. Operator moved case to shelf during inspection
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 bulk flour. Operator removed scoop to be cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Door gaskets on reach in coolers are soiled at time of inspection. - Sides of line cook equipment are soiled at time of inspection.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw fish in walkin cooler
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish pit Observed soap and paper towels missing at hand sink in bar area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted on storage shelf next to elevator
Drain cover(s) missing. Missing at mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store don prep table on service line
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on shelf next to 3-compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside Silver King chest freezer on cook line
Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled under spice shelf in back kitchen adjacent to 3-compartment sink
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Observed a spray can of chemicals stored on prep table on cookline Corrected observed employee place at chemical station
Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink on cookline Corrected -observed employee remove
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and soup with no date mark in walk-in cooler Observed employee date mark items
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee remove
In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored on oven handles in back prep area Corrected -observed employee remove
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44°, corrected action chef placed salmon on ice to bring temperature to 41°.
Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by boxes, corrected, boxes moved during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at kitchen employee hand wash sink in kitchen, corrected, chef fixed dispenser at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines with rust ant mold build up.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint, corrected, employee placed hair net on at time of inspection.
Food stored on floor. Bag of sugar stored on floor in walk in cooler. Corrected, chef placed sugar on shelf at time of inspection.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled, corrected, Chef labeled containers during inspection.
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.