SARIONE GRILL
7525 W HILLSBOROUGH AVE, Tampa FL 33615
Last inspected Jul 24, 2026 · 10 visits since October 2023
NOV 24
MAY 25
JAN 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022000720 | Nov 9, 2021 | Jan 31, 2022 | $200 |
Inspection history
10 visits, newest first
Jul 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
What the inspector wrote — 19 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks. 2 dented can of diced peaches.
Nonfood-grade utensils used in direct contact with food. A yellow handled gardening spade with rusted edges are used as an ice scoop inside ice machine located at bar and Café area. employee removed rusted gardening spade at time of inspection.
Pesticide-emitting strip present in food prep area. Located at back kitchen three compartment sink, stored over handwashing sink. Employee discarded pesticide-emitting strip at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken stored over ready to eat frozen beans, peas, corn, and carrots inside reach in freezer north of the front line cook. Multiple frozen raw items such as chicken, beef and pork are stored over ready to eat items such as frozen broth or cooked vegetables inside walk-in freezer.
Show the remaining 15 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Rusted gardening spade used as an ice scoop inside ice machine at bar and Café area. Employee removed 1 liter of ice at time of inspection.
Equipment drain line draining into handwash sink. Draining from snow machine located at bar and Café area.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards, inside establishment are soiled.
Handwash sink not accessible for employee use at all times. At handwash sink northwest of office.
Handwash sink used for purposes other than handwashing. Handwash sink north of office and walk in cooler is used for storing tongs and cleaning scrubs. Handwash sink located northeast of front line cook used for storing dirty dishes.
No paper towels or mechanical hand drying device provided at handwash sink. Located at bar and Café area next to ice machine. Handwash sink located northeast of front line cook. Located inside employee restroom.
No soap provided at handwash sink. Located at bar and Café area next to ice machine. At handwash sink northwest of office.
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 Anna J.
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods throughout establishment are not identified or segregated inside reach in and walk in coolers.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment increased from 95 to 222 without approval.
Food stored on floor. Buckets of radish and red sauce stored on floor inside, walking cooler located on the south east of establishment. Three buckets of raw meat stored on floor inside walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Located at handwash sink north of office and walk in cooler. At handwash sink northwest of office. Handwash sink located northeast of front line cook.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink stored inside front line cook reach in cooler. Employee removed drink at time of inspection.
Stored food not covered. Four large stock pot with broth and kimchi are not covered inside walk-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed leafy greens stored over ready to eat eggs, cooked, cabbage, and rice cake inside reach in cooler located north of front line cook.
Apr 23, 2026□ 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. Imitation krab 50F reach in cooler make top table raw pork 44F bottom of same cooler. Employee moved imitation krab to a working side of refrigerator.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ambient air temperature walk in cooler 44F Beef bone broth soup 55F cooked yesterday afternoon at 5pm did not cool from 135F to 41F. Line cook stated the walk in cooler was not working properly. cook adjusted the temperature when he arrived for work shift.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over cut greens reach In cooler on cooks line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables walk in cooler. Employee moved raw beef to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation krab 50F reach in cooler make top table raw pork 44F bottom of same cooler. Employee moved imitation krab to a working side of refrigerator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 132F front buffet area. Employee added heat to the soup
Stored food not covered. Sauce buckets not covered 2nd walk in cooler.
Jan 29, 2026Inspection 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 in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Rzw eggs over garlic make top table cooks line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over uncooked rice walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 63F
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef and egg rolls in reach-in freezer by cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A dozen cartons of tofu (45-47F - Cold Holding) stored in reach-in cooler at cook line. Operator moved tofu to walk-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Kimchi in large walk-in cooler.
Current Hotel and Restaurant license not displayed. Displayed license expired on 02/01/2023.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler next to cook line.
Employee with no hair restraint while engaging in food preparation. 2 employees working at kitchen.
Floor tiles missing and/or in disrepair. In walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 79 F at front service area.
No handwashing sign provided at a hand sink used by food employees. At cook line.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Operator inverted all plates and bowls at buffet line.
Nov 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw squid stored over ready to eat food items in walk-in cooler by cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 44 F in walk-in cooler by cook line. Cooked egg 56 F in reach-in cooler at cook line.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Located by the first walk-in cooler at kitchen entrance from dining room.
No paper towels or mechanical hand drying device provided at handwash sink. At front service counter. No soap provided at handwash sink. At front service counter. No handwashing sign provided at a hand sink used by food employees. At cook line and the front service counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi, cooked beef and various food items in walk-in coolers.
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks stored on shelf over clean food equipment at kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 72 F at front service counter.
Standing water in floor drain/floor drain draining very slowly. At the first walk-in cooler by kitchen entrance from dining room.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and raw squid stored over ready to eat food items in walk-in cooler by cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 44 F in walk-in cooler by cook line. Cooked egg 56 F in reach-in cooler at cook line.
Toxic substance/chemical improperly stored. WD40 stored on shelf over meat slicer on prep table.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Located by the first walk-in cooler at kitchen entrance from dining room.
Handwash sink used for purposes other than handwashing. Handwash sink used stored gloves, scrubbing pad and bandages at food prep area.
No paper towels or mechanical hand drying device provided at handwash sink. At front service counter. No soap provided at handwash sink. At front service counter. No handwashing sign provided at a hand sink used by food employees. At cook line and the front service counter.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy to operator and post at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi, cooked beef and various food items in walk-in coolers.
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks stored on shelf over clean food equipment at kitchen.
Floor area(s) covered with standing water. At food prep corner on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bins and flour bins.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 72 F at front service counter.
Standing water in floor drain/floor drain draining very slowly. At the first walk-in cooler by kitchen entrance from dining room.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw short ribs stored over uncovered buckets of kimchi and shredded carrots/radish in walk-in cooler.
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. Handwash sink at front service counter used as prep sink.
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/ 8 food employees working at time of inspection. Manager arrives at time of inspection.
No soap provided at handwash sink. Handwash sink at front service counter.
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. Only 4 of 11 employees have proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, bean sprouts and various cooked/prepped food in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks with no lid stored on clean food equipment storage shelf.
Floor tiles missing and/or in disrepair. In dry storage room. In walk-in freezer.
Food stored on floor. Multiple cases of food items stored on floor in walk-in freezers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temp 74 F at front service counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust debris at front service counter.
Oct 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Manager or person in charge lacking proof of food manager certification. Sung Kim.
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/ 7 employees working at time of inspection.
No probe thermometer provided to measure temperature of food products. The establishment has a digital infrared thermometer.
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. Only 7 of 11 food employees have no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, cooked egg, homemade kimchi and various food items in multiple walk-in coolers.
Current Hotel and Restaurant license not displayed.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased seating from 95 to 212.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease at main cook line and front grill station.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority9 Intermediate5 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler next to meat cutters: Cold holding: cooked shrimp 45 F, cooked egg 45 F, cooked spinach 45 F, hot dog 45 F. Doubled panned on reach-in cooler on cook line: Cold holding: cooked egg 62 F, krab stick 60 F, cheese mix 50 F. Employee moved items into reach-in cooler. Operator contacting refrigerator repair company at time of inspection.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in prep sink on cook line.
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. Provided by email.
Manager or person in charge lacking proof of food manager certification. Sung Kim.
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/ 7 employees working at time of inspection.
No probe thermometer provided to measure temperature of food products. The establishment has a digital infrared thermometer.
No soap provided at handwash sink. At front wait station.
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. Only 7 of 11 food employees have no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, cooked egg, homemade kimchi and various food items in multiple walk-in coolers.
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased seating from 95 to 212.
Food stored on floor. Flour, salt and other dry food items stored on floor at dry food storage room. Multiple frozen food items stored on floor in multiple walk-in freezers.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease at main cook line and front grill station.
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.