OUTSIDE KITCHEN
4622 E HILLSBOROUGH AVE, Tampa FL 33610 · 8135098712
Last inspected Jan 23, 2026 · 6 visits since September 2023
FEB 24
AUG 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
6 visits, newest first
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen area. Employee placed paper towels at handwashing sink.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed and placed tongs at 3 compartment sink.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of chlorine. Employee added proper chlorine to sanitizer bucket.
Sep 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 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. Copy provided.
Handwash sink used for purposes other than handwashing. Observed bowl in Hand washing sink in kitchen, employee removed.
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. Provided copy
No soap provided at handwash sink. Observed no soap at hand washing sink behind front counter. Operator provided soap
Spray bottle containing toxic substance not labeled. Observed unlabeled bottle with clear liquid, per employee it is bleach and water. Employee labeled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted on shelf across from 3 compartment sink.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. Observed 1 dead roach on wall underneath 3 compartment sink. Operator cleaned and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above 3 compartment sink. Operator placed in a separate bin.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on bowls on shelf across from 3 compartment sink
No Heimlich maneuver/choking sign posted. Copy provided
Open dumpster lid. Shared dumpster
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Displayed food not properly protected from contamination. Observed prep table Traveled to next inspection to hand sink in kitchen not properly protected from possible contamination when prepping food and washing hands.
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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Timothy Torner Person In Charge
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on dish rack over 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on table with warmers.
Food not stored at least 6 inches off of the floor. Box of bagged pasta on floor near stove.
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over vegetables in walk-in-cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pasta 110 F. Suggesting to use time as a public health control form
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.
Handwash sink not accessible for employee use at all times. Blocked by large trash can in kitchen
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
Spray bottle containing toxic substance not labeled. Observed unlabeled bottle with toxic chemicals stored over 3 compartment sink
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. Walk-in-cooler
Food stored in a location that is exposed to splash/dust. Observed prep table with open food next to hand sink in back kitchen area
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Time/temperature control for safety food thawed in an improper manner. Lobster and shrimp in standing water in 3 compartment sink. Operator placing in walk-in-cooler
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 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.
Food-contact surface soiled with food debris. Cutting boards on cooksline
Handwash sink not accessible for employee use at all times. Hand sink in back kitchen area blocked by large prepping table.
No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area and back kitchen area
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.
Ice buildup in reach-in freezer walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Open dumpster lid.
Sep 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.