NOBLE CRUST
11618 N DALE MABRY HIGHWAY, Tampa FL 33618 · 813 814 5689
Last inspected Aug 13, 2026 · 10 visits since October 2023
SEP 24
FEB 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insect found. Observed one fly in dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Salsa de queso cans in dry storage area next to dish area were rusted. Told operator to not sell. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in the bar area tested at 0ppm.
Live, small flying insect found. Observed one fly in dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked onions temped at 1:05 (62F - Cold Holding) retemped at 45f at 2:58; Dairy butter temped at 1:05 (65F - Cold Holding) retemped at 51f at 2:59; Plant Foods cut lettuce temped at 1:08 (49F - Cold Holding) retemped 45f at 2:47, whipped feta time taken 1:25 48f cold holding, did not put in cooler right away, but put in cooler at 3 PM, burrata time taken 1:25 45f cold holding did not put in cooler right away, but put in cooler at 3 PM, pasta sauce 1:20 60f cold holding retemped at 46f at 2:58, pasta sauce 1:20 62f cold holding 46f at 2:58 Kitchen manager stated that they were placed there 2 hours prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed bottom of freezer soiled with food debris next to office door.
Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink. Bar sink had strainer inside. Educated operator to not use for this purpose.
No soap provided at handwash sink in kitchen across from line and in bar area at the furthest end of the bar. Observed paper towels and hand wash signmissing at hand sink at furthest end of bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table in front line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at bar area standing in 62f water. Educated operator on correct temperature to be keeping utensils.
In-use wet wiping cloth/towel used under cutting board. Observed towel underneath cutting board in front line.
No Heimlich maneuver/choking sign posted. Emailed operator a copy.
Feb 4, 2026Inspection Completed - No Further ActionComplaint Investigation
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. Observed sanitizer bucket on front cooks line on the floor,manager raised sanitizer buckets off the floor.
Handwash sink used for purposes other than handwashing. Observed straws in handwashing sink behind bar, employee removed items from sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on prep area in back of kitchen next to can rack,and employee drink next to prep station in server area, manager removed and discarded drinks from area.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food without beard guard, employee put on a beard guard.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraints, employee put on hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on ware washing rack next to dishwasher, manager separated containers to dry.
Food stored on floor. Observed a box of fries stored on floor in second walking cooler adjacent to ice machines in back kitchen, manager moved items off the floor.
Open dumpster lid. Observed open dumpster lid, manager closed lid.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles of food on the front cooks line not labeled.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled on front line.
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority8 Intermediate5 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella on front line 53F at 11:26am cooled to 50F at 12:15pm, Fresh mozzarella 60F on front line 53F at 11:26am cooled to 55F at 12:15pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Saffron sauce 83F at 11:40am placed on front line flat top grill at 10:45am redemption to 103F at 12:20pm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service 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 service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hired for 2 years, no CFM for Sydney.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled on front line.
Handwash sink used for purposes other than handwashing. Employee handwash sink at bar area used for dumping. Employee removed strained inside Employee handwash sink at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for sanitizer bucket or three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machines. Inside both ice machines.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages stored on table next to single service sauces. Employee relocated sauces and beverages to an approved location during time of inspection. Employee opened beverage container on top of kitchen prep table adjacent to office. Employee removed drink during time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Container of Boost, yogurt drink, granola bar, and lunch box located inside Reach in cooler at server station. Manager relocated all items to bottom shelf, segregated and identified personal items during time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and cellphone stored in top of bag of herbs in back kitchen prep area adjacent to office. Employee relocated personal items to an approved location during time of inspection.
Employee with no hair restraint while engaging in food preparation. Employee preparing food in back kitchen area adjacent to office without hair or beard guard. Employee wore hair and beard guard during time of inspection.
Feb 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled adjacent to three compartment sink.
Handwash sink used for purposes other than handwashing. Employee handwash sink at bar area used for dumping and straining drinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside large ice machine.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on shelf above kitchen prep table adjacent to three compartment sink.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Cracked containers stored on dry storage rack in dish pit.
Hood filter missing from automatic fire suppression/exhaust system. Located over ovens.
No handwashing sign provided at a hand sink used by food employees. Located at service line between kitchen entrance and restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Inside of empty Reach in cooler soiled located at bar area.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing sauces on cook line not labeled.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate13 Basic
Show 16 findings ▾
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.
No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bowl or other container with no handle used to dispense food. Observed in plastic container on prep line.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back kitchen area on top of beverage glass cooler in service area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal backpacks stored on boxed of soda boxes in back kitchen area
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
Food storage container/container lid cracked or broken. Observed plastic container lid on prep line.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in prep reach-in cooler. On cooksline
In-use wet wiping cloth/towel used under cutting board. On cooksline
No handwashing sign provided at a hand sink used by food employees. Hand sink at service area and cooksline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Observed plastic container on prep line.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by 3 compartment sink in back kitchen area. Manager added paper towels to hand washing sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs hanging on fry door handle management removed tangs and placed at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Employee removed cloth.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor. Employee removed and properly stored bucket.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 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. Bar dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 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. Bar dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine washing at 136 f tested 3 times. Discussed with employee to use three compartment sink. Wash rinse and sanitize method
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washing dishes in a high temperature machine that is not running at 160 wash degrees. Employee placing not sanitized dishes on the clean shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter Cold holding: pancetta 67 f f cut leaves 80 f heated tomato sauce 47 f operator moved foods to freezer 2nd temp cut leaves 43 f cooked tomato sauce 43 f pancetta 55 f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Mash potatoes 120 in heat table
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink used for purposes other than handwashing. Drainer in hand washing sink at bar. Employee removed to proper storage
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.