PREDALINA
1001 E CUMBERLAND AVE, Tampa FL 33602 · 813-344-3442
Last inspected May 15, 2026 · 13 visits since December 2023
NOV 24
APR 25
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented cans present. See stop sale.1 can of tomato paste travolini
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm res tested to 500 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. taziki 47F orzoro 47F American cheese 47F cut tomatoes 47F employee moved to freezer 2nd temp retested to 42F all items
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. Butter employee added time mark.
Show the remaining 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee eating in a food preparation or other restricted area.multiple Employees drinking throughout kitchen
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked beef ribs not labeled with production time employees labeled bags
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm discussed manually pouring sanitizer into sink.
Jan 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Tested at 0 ppm ran 2 times discussed with manager for employee s to use the three compartment sink to wash rinse and sanitize
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on Cooks line feta 48F chef moved to freezer 2nd temp 43F Butter 56F on top of table by grill discussed time as public health with operator
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. Missing for 1 employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house.
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. For raw fish not frozen in a vacuum packaged bag in house.
Apr 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 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. Tested 3 times at 0 ppm discussed to use three compartment observed chlorine sanitizer
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house.
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. For raw fish not frozen in a vacuum packaged bag in house.
Apr 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Dented can present. See stop sale.yellow tomatoes dry storage
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. Tested 3 times at 0 ppm discussed to use three compartment observed chlorine sanitizer
Stop Sale issued due to adulteration of food product. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pre cooked crab meat show 4-12-25 today is 4-15-25 No haccp plan. Or variance for raw fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from coffee machine. Ambient air temp 52 f Cold holding: feta cheese 46 f cheese 57 f cook beef 47 f feta 46 f employees began adding ice. Cooler right side top area grilled cheese 62 f American cheese 45 f employee moved to bottom of cooler
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pre cooked crab meat show 4-12-25 today is 4-15-25.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house.
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. For raw fish not frozen in a vacuum packaged bag in house.
Cloth used as a food-contact surface. Ontop of the vegetable cup trays in the walk in cooler chef removed.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on floor not double bucketed.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150F operator will use 3 compartment sink to sanitize until repairs are made
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Water in bottom of reach in cooler
Floor soiled/has accumulation of debris. Floors under equipment
Reach-in cooler interior/shelves have accumulation of soil residues.
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler has soiled items in pastry section -can opener soiled. - hot holding interior soiled
Can opener blade not kept sharp - observed metal shavings.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.employee preparing burgers used gloved hands, then changed gloves without washing hands first, discussed with manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at bar area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink and sanitizer buckets 150ppm, operator will manually set up until dispensers have been repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat items in pastry reach in cooler in back of kitchen, operator moved them.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (50F - Cold Holding); garlic oil (63F - Cold Holding); stock (47F - Cold Holding); Burrata (47F - Cold Holding); feta (50F - Cold Holding); Pork (52F - Cold Holding); cut tomato (47F - Cold Holding); sautéed onion (46F - Cold Holding); fresh Pesto with garlic (52F - Cold Holding); sautéed mushrooms (47F - Cold Holding) reach in cooler, to left side of hot line in kitchen, items on stop sale from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding); garlic oil (63F - Cold Holding); stock (47F - Cold Holding); Burrata (47F - Cold Holding); feta (50F - Cold Holding); Pork (52F - Cold Holding); cut tomato (47F - Cold Holding); sautéed onion (46F - Cold Holding); fresh Pesto with garlic (52F - Cold Holding); sautéed mushrooms (47F - Cold Holding) reach in cooler, to left side of hot line in kitchen, items on stop sale from yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler has soiled items in pastry section -can opener soiled. - hot holding interior soiled
Bowl or other container with no handle used to dispense food. Using single service bowl with no handle for sugar bin.
Can opener blade not kept sharp - observed metal shavings.
Carbon dioxide/helium tanks not adequately secured.
Employee eating in a food preparation or other restricted area. Employees drinking beverages on hot line.
Employee preparing food in upstairs section of kitchen, area has hand wash sink and prep table, but no dealing with smooth easily cleanable surface, operator will stop doing prep in this area until they decide if they want to go through plan review.
Employee with no hair restraint while engaging in food preparation. Employee on hot line
Equipment and utensils not properly air-dried - wet nesting. Food pans in back of kitchen.
Dec 5, 2023□ 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 ▾
Can opener blade not kept sharp - observed metal shavings. Can opener soiled with food debris and blade not sharp.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine not reaching 160F highest temp reached 135.9F Operator called during inspection to have machine repaired
Raw animal food not separated from ready-to-eat food during preparation. Commutated beef over cooked lobster. Operator moved them
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Onions 51F (Cold Holding) Feta 53F (Cold holding) Garlic Oil 74F (Cold Holding) operator has discarded items that were out of temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Onions 51F (Cold Holding) Feta 53F (Cold holding) Garlic Oil 74F (Cold Holding) operator has discarded items that were out of temperature.
Clam/mussel/oyster tags not marked with last date served. Operator will be doing training with employees about proper tag maintenance.
Handwash sink not accessible for employee use at all times. Sink in pastry area and sink at end of hot line Operator moved obstructions
No paper towels or mechanical hand drying device provided at handwash sink. Back sink in oyster prep area not supplied with paper towels
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Issued to operator via email, operator printed and hung up in seating area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine across from hot line
Can opener blade not kept sharp - observed metal shavings. Can opener soiled with food debris and blade not sharp.
Employee preparing food upstairs storage area, operator stopped employees and moved downstairs into kitchen area.
Employee with no hair restraint while engaging in food preparation. Multiple employees without hair restraints
Equipment and utensils not properly air-dried - wet nesting. discussed with operator proper air drying of clean equipment. Pans are to be washed and air dried. Operator instructed employee to re wash and air dry
Opened employee beverage container in a cold holding unit with food to be served to customers.
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.