PINKY'S DINER
3203 W BAY TO BAY, Tampa FL 33629
Last inspected Feb 21, 2025 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
MAR 24
SEP 24
FEB 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef making a sandwich and touching toast with bare hands. Chef discarded toast.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license.
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 markings. Chef added proper time markings.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is solid.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed and properly stored sanitizer solution.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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 markings.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is soiled.
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Gave operator updated education packet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before cutting.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting board on reach in cooler in cooks line. Employee removed and properly stored cloth.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor by reach in cooler on cooks line. Managers removed bucket and properly stored it.
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside bar cooler are soiled.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 has no time stamp in front of sandwich press. Chef add proper time stamp to butter.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jacob Shirai
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Santiago Valli Ishtar Geary Juan aguamote
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 88F. Chef discarded water and placed utensils at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside bar cooler are soiled.
Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before preparation.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Employee replaced chlorine bucket retested at 100ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef making a sandwich and touching toast with bare hands. Chef discarded toast.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 128F. Chef heated water to 145F.
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 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. Gave operator updated education packet.
Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler are soiled with old food debris.
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.