MARY'S CAFE II
3030 ROCKY POINT DR STE 175, Tampa FL 33607 · 8132812457
Last inspected Mar 2, 2026 · 7 visits since October 2023
APR 24
SEP 24
FEB 25
AUG 25
MAR 26
▼ IMPROVING
5 inspections trending up, 76 points better than where it started.
Food with mold-like growth. See stop sale. Provolone cheese has green mold. Located in reach in cooler adjacent to spice shelf in back kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. After cleaning the counter top, employee replaced gloves then returned to prep food without washing hands first.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A dozens of fried spinach and cheese rolls (83F - Hot Holding) stored on front counter. Operator states that those will be sold within 2 hours. Recommend time control with written procedures and send form by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with burned food debris.
Ice buildup in reach-in freezer.
Show the remaining 1 finding ▾
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Conventional stove, counter top fryer, griddle and sandwich press in kitchen with no hood ventilation and suppression system.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw bacons stored over lettuce in reach-in cooler in kitchen. Operator moved raw bacons to bottom shelf to prevent cross contamination.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few fried spinach and cheese Borek(60F - Hot Holding) stored on front counter to be served the customer. Operator voluntarily discarded. Discussed 4 hours time control with operator.
Ice buildup in reach-in freezer. Upright reach-in freezer in kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Conventional stove, counter top griddle, fryer and press grill in kitchen with no hood ventilation and suppression system.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wet mop not stored in a manner to allow the mop to dry. Stored in yellow mop bucket Employee hung mop
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer and sandwich press machine stored on prep table on cookline.
Sep 13, 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 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside white Kenmore refrigerator
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in back kitchen
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer on prep table cook line
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Bread stored in non-food grade shopping bags in cooler and freezer in back kitchen, right reach in cooler. Adjacent to spice shelf. Bread stored in non-food grade shopping bags in freezer section of reach in cooler in back kitchen, center reach in cooler. Adjacent to spice shelf. Food stored in non-food grade shopping bags in reach in freezer in back kitchen. Adjacent to spice shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer is dirty on prep table located in back kitchen adjacent to three compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry storage shelf not inverted in back kitchen area adjacent to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on dry storage shelf with dry pasta and ninja mixer in back kitchen area.
Food not stored at least 6 inches off of the floor. Drinks stored on floor next to cash register in dining room area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in back kitchen have excessive ice buildup.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed fryer, stove, griddle, sandwich press in back kitchen operating without a hood suppression system in back kitchen.
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 9 high priority.
9 High priority2 Intermediate6 Basic
Show 18 findings ▾
Container of medicine improperly stored. Medicine stored with seasonings on seasoning shelf in back kitchen area.
Dented/rusted cans present. See stop sale. Observed 1 dented can of eggplant. 6lbs 4oz. Located on dry storage shelf adjacent to three compartment sink.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat bread with bare hands without washing hands beforehand. Operator and employee was informed of proper handwashing during time of inspection and bread was discarded.
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. Observed sanitizer for cleaning and laundry purposes only. Operator purchased approved sanitizer at time of inspection.
Food with mold-like growth. See stop sale. Provolone cheese has green mold. Located in reach in cooler adjacent to spice shelf in back kitchen.
Nonfood-grade bags used in direct contact with food. Bread stored in non-food grade shopping bags in cooler and freezer in back kitchen, right reach in cooler. Adjacent to spice shelf. Bread stored in non-food grade shopping bags in freezer section of reach in cooler in back kitchen, center reach in cooler. Adjacent to spice shelf. Food stored in non-food grade shopping bags in reach in freezer in back kitchen. Adjacent to spice shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and unwashed romaine lettuce stored over cheese and other ready to eat foods in center reach in cooler in back kitchen, adjacent to spice shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. There is no date marking on the open package of cheese. Cheese is also tempted at 48F. Sausage is out of temperature. Tempted at 50F. Sliced turkey tempted at 50F. Sliced ham tempted at 50F. All items located in reach in cooler adjacent to spice shelf in back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: spring mix 51F, cut cabbage 50F, tomato and cucumber salad 49F, everything tempted at 12:54pm. Operator placed all salad items on pans of ice. cut tomato 48F cut at 9:30am tempted at 11:40am. Retempted at 38F at 12:30pm, cut lettuce 49F cut at 9:30am tempted at 11:40am. Retempted at 36F at 12:30pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer is dirty on prep table located in back kitchen adjacent to three compartment sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector printed poster for operator and observed employee post
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry storage shelf not inverted in back kitchen area adjacent to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored on dry storage shelf with dry pasta and ninja mixer in back kitchen area.
Food not stored at least 6 inches off of the floor. Drinks stored on floor next to cash register in dining room area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in back kitchen have excessive ice buildup.
Stored food not covered. Frozen ready to eat biscuits in reach in freezer are stored uncovered.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles filled with liquid in back kitchen. Stored on prep table next to sandwich press. Unlabeled containers of seasoning on seasoning shelf in back kitchen. Unlabeled containers of sugar located in dining room next to soda machine.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed fryer, stove, griddle, sandwich press in back kitchen operating without a hood suppression system in back kitchen.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up,with 0 ppm of chlorine, corrected operator replaced chlorine sanitizer at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened containers of milk and almond milk not date marked.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink, corrected action taken, inspector discussed with employee proper employee hand wash sinks to be utilized for washing hands.
Spray bottle containing toxic substance not labeled. Spay bottle by three compartment sink, corrected, operator labeled spray bottle during inspection.
Employee eating in a food preparation or other restricted area. Employee drink, coffee, stored on food prep table, corrected, employee removed drink during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
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.