LEVEL 3 TASTING ROOM-BAKERY-BANQUET KITCHEN
510 WATER STREET, Tampa FL 33602 · 813-221-4950
Last inspected Apr 3, 2026 · 8 visits since December 2023
APR 24
OCT 24
APR 25
SEP 25
APR 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Dented cans present. 3 fire roasted peppers harvest red. 1 can red gold dice tomatoes can storage next to cooling cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes unwashed over ready to eat onions lettuce mix manager removed to proper storage
Sep 5, 2025Inspection 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 ▾
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. Observed 2 employee trainings not expired. Observed 6 employee trainings expired issued 9 2 21 and 8 3 22
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed items bread making room.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to adulteration of food product. rop bagged beef in the walk in cooler dated 3-31 held less than 48 hours. Butcher walk in Raw chicken not dated frozen in rop bag in walk in cooler butcher walk in Ahi tuna thawing still in packaging walk in cooler
Handwash sink used for purposes other than handwashing. Bakery room sink had equipment stored inside.
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. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority.
Bowl or other container with no handle used to dispense food.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Stop Sale issued due to adulteration of food product.Reduced oxygen bagged beef in the walk in cooler dated 3-31 held less than 48 hours. Butcher walk in Raw chicken not dated frozen in rop bag in walk in cooler butcher walk in 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By end of hall, operator will place breaker on it, or cap it off
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dispenser was not working properly, so employees free poured sanitizer concentrate into the water without testing it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken Jus. In walk in cooler dated 10-18-2024, but from yesterday, operator placed proper date on it.
Can opener blade not kept sharp - observed metal shavings. Operator removed it to be repaired
Reach-in cooler interior/shelves have accumulation of soil residues. Cold drawers on hot line, can opener soiled, operator directed the employee to clean the drawers, and sent the can opener to move cleaned and blade replaced.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Only reaching 155F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. In walk in freezer
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.