PDQ TEST KITCHEN
4343 ANCHOR PLAZA PKWY 1ST FLR, Tampa FL 33634 · 813-513-7544
Last inspected Apr 14, 2026 · 7 visits since October 2023
APR 24
NOV 24
MAY 25
JAN 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg (45F - Cold Holding) item placed on ice for rapid chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024017805 | Dec 4, 2023 | Jun 18, 2024 | $160 |
Inspection history
7 visits, newest first
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. 1 case of raw shell eggs stored over bags of ready to eat sauces inside walk-in cooler. Employee relocated raw eggs to an approved location at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ice cream mixture 56°F at 10:30 AM place inside ice cream machine at 7 AM - manager of voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream mixture 56°F at 10:30 AM place inside ice cream machine at 7 AM - manager of voluntarily discarded.
Vacuum breaker missing at splitter added to mop sink faucet.
Show the remaining 4 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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original for Yudisnely L.
Spray bottle containing toxic substance not labeled. Dish soap stored in a squeeze bottle, not labeled located over kitchen prep sink. Employee labeled soap bottle at time of inspection.
Water leaking from pipe and/or faucet/handle. Located at mop sink.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg (45F - Cold Holding) item placed on ice for rapid chill.
Bowl or other container with no handle used to dispense food. Bowl without a handle used in flower bin management removed bowl and placed at dishwasher.
Floor area(s) covered with standing water. Standing water on floor underneath batter station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored and standing water at 78°. Chef removed utensils and placed at dishwasher
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in bottom of reach in coolers on cooks line chef placed ambient air thermometer inside coolers.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on cooks line.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of taco meat 84-121 F stored in steam well at front service area. Operator reheated at time of inspection, temped 168 F.
Employee with no hair restraint while engaging in food preparation. 1 employee working at fry chicken station. Employee placed on hat at time of inspection.
Interior of microwave has accumulation of black substance/grease/food debris. At front service area and at prep area in back kitchen.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee washed hands with cold water. At handwash sink next to fried chicken station, temped at 78 F after employee rinsed hands. Discussed with operator about water temperature is 85F or higher needed for proper handwashing.
Hot water supply not maintained during peak periods. Ran hot water at least 2 minutes to reached 85 F in handwash sink by fried chicken station.
Standing water in bottom of reach-in-cooler. At fried chicken station.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered kitchen from outside, then engaged to work with food without washing hands first. Discussed proper hand wash procedures with operator.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test less than 100ppm. Operator replaced a full bottle of sanitizer, reset solution, test 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over hot dog in walk-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef burger in walk-in cooler. Operator rearranged items to prevent cross contamination.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at reach-in cooler. Removed.
Food stored on floor. A container of chicken and various food items stored on floor in walk-in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Test less than 100ppm for multiple sanitizing buckets. Operator replaced solution for all sanitizing buckets, test 200ppm.
Dec 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducting reduced oxygen packaging for sliced turkey onsite and stored in 41F or below for more than 48 hours.
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed 198F on dish machine final rinse gauge.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducting reduced oxygen packaging for sliced turkey onsite and stored in 41F or below for more than 48 hours.
Spray bottle containing toxic substance not labeled. At dish machine. Operator labeled.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks.
Employee personal food not properly identified and segregated from food to be served to the public. Food items from test kitchen that only for employees tasting not segregated in walk-in cooler.
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.