OXFORD EXCHANGE
420 W KENNEDY BLVD, Tampa FL 33606 · 813 253 0222
Last inspected Feb 25, 2026 · 13 visits since July 2023
FEB 25
AUG 25
SEP 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: milk 68 F, soy milk 59 F, Per operator items have been out for 1 hour. Operator put in reach in cooler at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: milk 68 F, soy milk 59 F, Per operator items have been out for 1 hour. Operator put in reach in cooler at time of inspection.
Dec 2, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area.
Sep 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 3 compartment sink tested 0 ppm, employee began remaking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 47 F, beef 44 F in cooler under grill. Pasta 55 F, Salsa 46 F, cut leafy greens 52 F, chicken salad 47 F, cut cabbage 45 F, eggs 48 F in prep cooler on the middle of the line across from grill. Employee began putting on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun.
Handwash sink used for purposes other than handwashing. Ice in handwash sink at bar.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of food handler certificates.
Carbon dioxide tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags above cooler, manager removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area.
Floor area(s) covered with standing water. Near drink station.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, manager removed at time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quaternary ammonium, employee began remaking.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. By walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (49F - Cold Holding) re-temperature 42F chicken (48F - Cold Holding) re-temperature 41F raw salmon (48F - Cold Holding) re-temperature 43F raw beef steak (49F - Cold Holding) re-temperature 41 Items placed on ice for rapid chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (49F - Cold Holding) re-temperature 42F chicken (48F - Cold Holding) re-temperature 41F raw salmon (48F - Cold Holding) re-temperature 43F raw beef steak (49F - Cold Holding) re-temperature 41 Items placed on ice for rapid chill.
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. Eggs held on time as a public health control has no time stamp. Chef added proper time markings.
Floor area(s) covered with standing water. Standing water underneath refrigerator n service bar.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes overtop 3 compartment sink. Chef removed labels and placed dishes at dishwasher.
Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor in pantry area of kitchen. Chef removed and properly stored sanitizer bucket.
Jul 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each others preventing proper air drying on shelves by dish washer. Chef removed dishes and properly stored dishes.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line manager removed tongs and placed at dishwasher.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored on floor on cooks line. Manager removed sanitizer bucket and properly stored it.
Jul 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: Pico 47 F, butter 48 F, salmon dip 47 F, sliced roast beef 48 F, raw chicken 47 F. Operator opened the walk-in freezer door to help cooling the walk-in cooler, and contacted refrigerator repair company at time of inspection.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can and a stack of plates on cook line. Operator removed items from hand wash sink at time of inspection.
Wiping cloth sanitizing solution stored on the floor. On cook line. Employee removed from floor.
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. No paper toast hand washing sink on cooks line. Chef placed paper towels at hand washing sink.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed bucket and properly stored it.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.Chef removed tongs and places in dirty dish bin.
No Heimlich maneuver/choking sign posted.
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. Chef discarded drinks.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line chef removed sanitizer bucket 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.