SALAD STATION
13811 WEST HILLSBOROUGH AVE, Tampa FL 33635 · 813.425.4400
Last inspected Apr 15, 2026 · 8 visits since August 2023
MAR 24
AUG 24
MAR 25
JAN 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Current Hotel and Restaurant license not displayed.
Unwashed fruits/vegetables stored over ready-to-eat food. One bag of unwashed red onions, stored over a bucket of roasted chicken. Washed mushrooms and Romain lettuce, stored on top of pita bread all inside walk-in cooler. Manager relocated unwashed foods from ready to eat foods inside walk-in cooler at time of inspection.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink with improper sanitizer strength tested at 0 ppm retested at 200ppm.operator adjusted sanitizer to proper strength.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed unwashed strawberries over ready to eat food in tall refrigerator close to front counter.
Open dumpster lid.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 Ppm, retested to 200 ppm, Operator corrected sanitizer to proper ppm
Mar 27, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (55 - Cold Holding) on buffet line at 12:30pm. Employee placed in walking cooler. Butter was retemped at 12:49pm at 43F.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink on service line. Employee replaced.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table in back kitchen. Employee removed.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cold well by cash register - Cold Holding: shredded 3 cheeses 46 F, sour cream 45 F. Operator moved items to reach-in freezer, re temp: shredded 3 cheeses 40 F, sour cream 39 F.
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/ Amanda Catalano, expired on 02/27/2024.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee manually washed food container in three compartment sink with soap water, rinsed with clean water, then rinsed in sanitizer for only a few seconds. Discussed with employee at time of inspection.
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 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/ 4 employees working at time of inspection.
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 food manager on duty, employee unable to provide proof of training.
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. No food manager on duty, employee unable to provide proof of agreement.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over cooked chicken in walk-in cooler. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Cold holding: fresh salsa 52 F, corn salsa 59 F, mozzarella cheese 47 F, sliced turkey 49 F, edamame 51 F, cooked shrimp 50 F, macaroni salad 50 F. Inspector placed thermometer in the reach-in cooler for a few minutes, ambient temperature 22F. Re temped: mozzarella 43 F, fresh salsa 40 F, sliced turkey 43 F, cooked shrimp 45 F, macaroni salad 46 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Employee cleaned and sanitized at time of inspection.
Misrepresentation of a fruit or fruit juice. Observed establishment offers lemonade, strawberry lemonade, watermelon lemonade, and blueberry lemonade at self service station labeled as "Make Fresh Daily", but those are made with concentrates provided by corporate per operator.
No paper towels or mechanical hand drying device provided at handwash sink. In restroom. Operator provided.
Raw fruits/vegetables not washed prior to preparation. Observed employee washed avocados with stickers on, then peeled stickers and cut avocados. Discussed with operator about stickers have to be removed before washed. Employee peeled stickers and re washed avocados.
Working containers of food removed from original container not identified by common name. Sugar bins. Labeled.
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.