SAUCY BY KFC
8730 W LINEBAUGH AVE, Tampa FL 33625
Last inspected Feb 12, 2026 · 5 visits since December 2023
DEC 23
JAN 25
MAY 25
FEB 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut mixed lettuce.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut mixed lettuce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line Cold Holding: honey butter 68 F, cut tomatoes 51 F, shredded cheddar cheese 45 F, hummus 50 F. Operator moved items to walk-in freezer. Re temped: cut tomato 42 F, shredded cheddar cheese 43 F, hummus 43 F,.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 3 large containers of cut mixed lettuce temped 44-51 F at 3:30pm cooling in walk-in cooler and reach-in cooler more than 4 hours, lettuce was cut at 10:59am per time marks on container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pieces of fried chicken breast (118-122F - Hot Holding) stored in hot well.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 large containers of cut mixed lettuce deeper than 4 inches and covered cooling in walk-in cooler and reach-in cooler more than 4 hours but not reached to 41 F.
Floor soiled/has accumulation of grease. Behind fryers at cook line.
Food storage container/container lid cracked or broken. Cracked containers and lids used to stored cut lettuce.
Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers at cook line.
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. Handwash sink at dish machine.
Handwash sink used for purposes other than handwashing. A piece of plastic tool stored in handwash sink at dish machine. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. The establishment prepared meals for online mailing service. ROP methods performed onsite for cooked chicken, Mac and cheese, and other plant food, then mail to customers.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink at dish machine, temped 72 F.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of sliced tomato 46 F stored in reach-in cooler. Operator moved to walk-in freezer. Re temped: sliced tomato 39 F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food storage shelf over the flour at back kitchen area. Removed.
Food storage container/container lid cracked or broken. Multiple food containers and lids cracked or broken in reach-in cooler and walk-in cooler.
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.