PREMIUM- RESTAURANT - CLUB LEVEL RESTAURANT
401 CHANNELSIDE DR, Tampa FL 33602
Last inspected Jan 23, 2026 · 6 visits since December 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.
DEC 23
FEB 24
NOV 24
JAN 25
JUL 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 132F operator reheated to 165 and placed back in hot box.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 23, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Unable to license due to plan review remodel.Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen removed a service bar that had a hand washing sink and prep sink and reach in coolers and added a full walk in cooler. Dish washing machine was added in ware washing room. Concession outside the kitchen has a smaller opened prep line with an oven reach in cooler flat top grill reach in cooler fryer and across is a hand washing sink and hot holding units. Left side of the concession has a hot holding box and a service table with a sushi reach in cooler and underneath 2 reach in cooler's kiosk stations have counter tops with reach in coolers and hot holding units.
Jul 17, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Unable to license due to plan review remodel.Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen removed a service bar that had a hand washing sink and prep sink and reach in coolers and added a full walk in cooler. Dish washing machine was added in ware washing room. Concession outside the kitchen has a smaller opened prep line with an oven reach in cooler flat top grill reach in cooler fryer and across is a hand washing sink and hot holding units. Left side of the concession has a hot holding box and a service table with a sushi reach in cooler and underneath 2 reach in cooler's kiosk stations have counter tops with reach in coolers and hot holding units.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink in concessions prep line in lobby tested at 78 f for over 2min.
Jan 9, 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.operator reheated and placed back in hot box chicken (109F - Hot Holding); Plant Foods (120F - Hot Holding); Pork (109F - Hot Holding).
Floor soiled/has accumulation of debris. Under equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusted shelving
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plant Foods (109F - Hot Holding); Poultry (110F - Hot Holding) operator reheated all items to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Can opener blade not kept sharp - observed metal shavings.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinet in back prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish area has mold like substance in corners.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat salad. Operator moved it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 132F operator reheated to 165 and placed back in hot box.
Equipment and utensils not properly air-dried - wet nesting.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Wet wiping cloth not stored in sanitizing solution between uses.
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.