OB SANDWICHES II
1241 E HILLSBOROUGH AVE, Tampa FL 33604 · 813-533-0040
Last inspected Sep 24, 2025 · 3 visits since January 2024
3 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 52 F and sliced turkey 44 F. Sitting bat room temperature. Placing on time as a public health control form
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Observed container lids being stored in handwashing sink, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses Bleach
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures available but business information not written in.
Spray bottle containing toxic substance not labeled. Observed unlabeled bottle with clear liquid per operator it is bleach. Employee labeled.
Show the remaining 3 findings ▾
Condensation or other drainage not disposed of according to law. Observed condensation hose from AC unit draining onto floor. Discussed with operator proper drainage and disposal procedures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket and phone on top of container that holds sandwich bread.
Single-service articles improperly stored. Observed single service T-shirt bags and Kraft paper bags stored on floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 52 F and sliced turkey 44 F. Sitting bat room temperature. Placing on time as a public health control form
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.
Cutting board has cut marks and is no longer cleanable.
Food not stored at least 6 inches off of the floor. Pickle bucket and jars of condiments on floor.
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.