PLATE TAMPA
13134 N DALE MABRY HWY 15A, Saint Petetrsburg FL 33618 · 2398770152
Last inspected Apr 29, 2026 · 8 visits since July 2023
JUL 23
MAR 25
NOV 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings behind C02 tank next to mop sink. 3 rodent droppings in left corner under food storage rack across from back exit door. 2 rodent dropping to the right of the storeroom entry door across from back exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026016756 | Feb 24, 2026 | Jul 1, 2026 | $400 |
Inspection history
8 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef in a ziplock bag stored over ready to eat rice in the walk in cooler, manager moved item to appropriate location.
Handwash sink used for purposes other than handwashing. Observed a glass in handwashing sink behind the bar, employee moved item out of the sink.
No soap provided at handwash sink located behind the bar, employee placed soap at the handwashing sink at time of inspection.
Employee eating in a food preparation or other restricted area. Observed employee eating a bowl of food in a food prep area by the dishwasher, employee went to eat in an employee designated area.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of the reach in cooler cutting board across from the fryers on the front line, employee moved phone off the cutting board.
Food stored on floor. 3 boxes of fryer oil stored on floor in dry food storage area, manager raised items off of the floor to an approved location.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink container with straw inside reach in cooler across from the handwashing sink in the back kitchen, employee moved item out of cooler.
Wet mop not stored in a manner to allow the mop to dry, in mop bucket next to the mop sink in the back kitchen, manager placed mop in the right position to properly dry.
Feb 25, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Tuna and Snapper fish above ready to eat butter, operator moved items to appropriate location.
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings behind C02 tank next to mop sink. 3 rodent droppings in left corner under food storage rack across from back exit door. 2 rodent dropping to the right of the storeroom entry door across from back exit door.
Handwash sink used for purposes other than handwashing. Observed handwashing sink on cooks line with large metal pan inside, employee removed item, observed handwashing sink behind bar with sanitizer bucket inside, employee removed item.
Dead roaches on premises. 1 dead roach in glue trap under food storage rack across from back exit door.operator threw the trap away.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on cutting boards on the front line.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both soda gun nozzles soiled with mold like substance in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance.
Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured located next to mop sink in back kitchen.
Ice buildup in reach-in freezer on cookline adjacent to microwave.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler under sushi make station.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority5 Intermediate15 Basic
Show 25 findings ▾
Container of medicine improperly stored. Observed a bottle of Advil and back aid medicine stored on shelf above prep table. Employee removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw calamari and raw pork in reach in freezer adjacent to walk-in cooler. Raw chicken stored over raw beef and raw pork belly in reachin cooler adjacent to walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon ( operator placed in cooler at 11am, temped at 49 F at 2:00pm, retemped at 36F at 2:37pm( - Cold Holding), yellow tail tuna ( operator placed in cooler at 11am, temped at 49 F at 2:00pm, retemped at 34F at 2:38pm( - Cold Holding), Talapia ( operator placed in cooler at 11am, temped at 49 F at 2:00pm, retemped at 32F at 2:38pm( - Cold Holding), tuna ( operator placed in cooler at 11am, temped at 50F at 2:00pm, retemped at 38F at 2:39pm( - Cold Holding), smoked salmon ( operator placed in cooler at 11am, temped at 50 F at 2:00pm, retemped at 31F at 2:39pm( - Cold Holding); Krab meat (43F - Cold Holding); cream cheese (41F - Cold Holding); fish eggs ( operator placed on top of bar area at 1:30pm, temped at 65 F at 2:05pm, retemped at 37F at 2:40pm( -Cold Holding) blanched broccoli in front line Reach in cooler at 2:16pm cooked at 11am (57F - Cold Holding - retemped at 38F at 2:56pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry coconut sauce heated up at 11am on cook line, and hot held in warmer at 100F at 2:28pm, operator voluntarily discarded. butter on cookline next to grill top pulled out and melted at 11am (93F at 2:25pm - hot holding),reheated to 195 F at 2:43pm.
Toxic substance/chemical improperly stored. Stainless steel cleaner stored at hand sink next to 3-compartment sink. Employee voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both soda gun nozzles soiled with mold like substance in bar area.
Handwash sink not accessible for employee use at all times. Cups stored in hand sink in bar area next to register station. Employee removed.
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. Dish machine final rinse temped at 162F. Operator set up 3-compartment sink and chlorine sanitizer was tested at 100ppm. Inspector explained that dish machine can be used to wash dishes but the 3-compartment sink up must be used to sanitize dishes until dish machine is repaired.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and soap missing at hand sink in bar area next to front registers. Employee replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided manager with a Time as a public health control form at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance.
Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured located next to mop sink in back kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on shelf adjacent to dish machine. Ice bucket not inverted at ice machine.
Clean linens stored on floor in back storage area near chemical station. Employee placed on shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table on refrigerator in bar area adjacent to sushi make station. Employee bag and cup stored on cutting board in bar area. Employee removed.
Food not stored at least 6 inches off of the floor. 4 containers of soy sauce,1 bucket of pickles ginger, 4 containers of oil located on floor in storage area adjacent to back door. 1 box of sriracha sauce stored on floor in back storage area near chemicals. Employee placed all food items off ground.
Ice buildup in reach-in freezer on cookline adjacent to microwave.
Ice scoop handle in contact with ice. Ice scoop stored in ice bucket. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored inside reaching freezer in back kitchen adjacent to ice machine. Employee removed.
Single-service articles improperly stored. 1 box of straws stored on floor in back storage area adjacent to chemical station. Employee placed on shelf.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler under sushi make station.
Stored food not covered. Cooked shredded chicken stored uncovered in Avantico reachin coller adjacent to prep sink.
Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored in yellow mop bucket not inverted at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in prep table in bar area at sushi make station.
Working containers of food removed from original container not identified by common name. 2 Bottles of Oil not labeled on cookline. Employee labeled. Bulk flour not labeled under microwave on cookline.
Mar 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located adjacent to Walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine, adjacent to three compartment sink.
Jul 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries 71 f on sheet tray.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority5 Intermediate4 Basic
Show 16 findings ▾
Dented cans present. See stop sale. Tomato filets 74.40 brand 1 can on dry storage shelf.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with employee the importance of hand washing.
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. Employee cutting green onions with bare hands not to be heated to 145 f. Employee cutting lettuce with no gloves and not being heated to 145 f.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spinach shrimp nacho 45 f did not cool from 135 f to 41 f within six hours held overnight in walk in cooler no temperatures taken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries 71 f on sheet tray.
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 used for purposes other than handwashing. Hand washing sink at cooks line used for filling up water picture.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 for management to sign and some employees sign. Next unannounced inspection.
Nonfood-grade basting brush used in food. Cloth wrapped around tongs.
Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Tomato filets 74.40 brand 1 can on dry storage shelf.
Equipment and utensils not properly air-dried - wet nesting. Dry dish shelf
No handwashing sign provided at a hand sink used by food employees. Cooks line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Lactic acid DDBSSA 2.75 discussed with operator to remake to the proper solution.
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.