ON SWANN
1501 SWANN AVE, Tampa FL 33606 · 813-886-8555
Last inspected Apr 7, 2026 · 8 visits since July 2023
FEB 24
JUL 24
JAN 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
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 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat foods and sauces. Operator moved during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink. Operator filled during inspection.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Perforated pan placed into handwashing sink behind bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing identification marker next to 3 items on menu. Manager placed identification marker next to items on menu and reprinted menus during inspection
Current Hotel and Restaurant license not displayed. Manager printed and posted during inspection
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on shelf next to rear exit of kitchen
No handwashing sign provided at a hand sink used by food employees. Handwash sink in prep area. Manager provided and posted sign during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of debris on exterior of soda fountain
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table on cooks line has stains.
Handwash sink not accessible for employee use at all times. Handwashing sink by pizza oven is blocked by small table.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in cooks line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door noob on cooks line.
No handwashing sign provided at a hand sink used by food employees. No handwashing at handwashing sink on cooks line.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler by fryer station.
Working containers of food removed from original container not identified by common name. Clear bottles of sauces on cooks line has no labeling of ingredients.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Some tags don't have dates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has buildup of mold-like substance.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. High temperature dishwasher in bar area 147F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Non-food grade paper/paper towel used as liner for food container. Non food grade cloth covering scallops on cooks line. Chef removed cloth.
Clam/mussel/oyster tags not marked with last date served. Some tags don't have dates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has buildup of mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin. Chef removed bowl.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by small table.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler across from flat top grill.
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority6 Intermediate2 Basic
Show 8 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. Emailed operator body fluid clean up sign.
Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line is blocked by small table.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher at 127F. Had a discussion with management about not using bar dishwasher until it's working properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink connected to food preparation table in back kitchen area. Chef placed paper towels at hand washing sink.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge on dishwashers is completely broken off.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler across from flat top grill.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelled eggs cold holding at 80F. Rice ball cold holding at 69F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time stamp.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
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.
Manager or person in charge lacking proof of food manager certification.
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. Emailed operator a copy of employee health agreement.
No soap provided at handwash sink. No soap at hand washing sink on cooks line. Manager placed soap at hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Food stored on floor. Boxes of food stored on floor inside walk in freezer. Chef removed items from floor and properly stored it.
No Heimlich maneuver/choking sign posted.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Manager discarded dish.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop sink preventing proper air drying. Chef properly stored mop.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Chef removed bucket from floor and properly stored it.
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.