MUSTARD SEED DELI AND MARKET
1532 LAND O LAKES BLVD STE H, Lutz FL 33549 · 813.951.6312
Last inspected Apr 29, 2026 · 8 visits since January 2024
MAY 24
JAN 25
JUN 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 →
Inspection history
8 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in sandwiches prep counter
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while engaging food preparation
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on pre cooler
Handwash sink not accessible for employee use at all times. Portable AC blocked hand wash sink in kitchen, operator moved AC to another side of kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on front counter, operator removed it
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch during food preparation. Manager asked her removed it.
Food stored on floor. Cooking oil on floor in kitchen, operator moved it to shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro above cooked pasta in reach in cooler, operator removed it to under shelf.
Wood food-contact surface not properly sealed. Wood utensils not sealed and mold growing on the surface, operator discarded them.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Spray bottle with sanitizer solution stored on prep table. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has buildup of food residue
Current Hotel and Restaurant license not displayed. Operator printed and posted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on shelf over prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Operator removed.
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 in spice blend touching the food. Operator removed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Operator baking, wrapping and offering cookies for self service, without labels. Operator removed self serve capability by placing a dome over the cookie container and placing a sign for customers to ask for assistance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer door
Single-service articles not stored inverted or protected from contamination. Foil pans on top left of shelving stored not inverted. Operator inverted
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto with fresh garlic (65F - Cold Holding) in squeeze bottle at front counter, held less than 4 hours, moved to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (114F - Hot Holding) steam table at front counter, manager increased temperature
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatballs in reach-in freezer not dated
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged onsite cookies at register with no labels, discussed requirements with operator
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Operator ROP meats for sous vide cooking.
May 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy (45F - Cold Holding); Beef (44F - Cold Holding)
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. Operator ROP meats for sous vide cooking.
Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled spray bottles with blue liquid. operator labeled spray bottles.
Equipment in poor repair. Gasket on reachin cooler door in kitcken area.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Tomato sauce La San marzano 2 dented cans
Raw animal food not separated from ready-to-eat food during preparation. Raw bacon over ready to eat grilled cheese employe removed to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass door. Ambient air temperature 52 f opened continuously during lunch rush butter 44 f cook pork 47 f discussed with employee to move to freezer. 2nd temp Ambient air temperature 52 f Reach in cooler Cold holding: front service line chicken 47 f blue cheese 47 f cut lettuce 48 f coleslaw 48 f cut ham 48 f discussed with employee to place ice on all time/temperature control for safety food items.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering cooked chicken in cooling
Unwashed fruits/vegetables stored with ready-to-eat food.unwashed tomatoes over ready to eat washed cut lettuce reach in cooler cooks line employee moved to proper storage
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm
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.