STAND 2 EXPO HALL
4800 N US HWY 301, Tampa FL 33610 · 5617956435
Last inspected Feb 6, 2026 · 3 visits since October 2023
3 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 115 F- retemp 201 F in hot holding unit, employee refried.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020010854 | Feb 6, 2020 | May 15, 2020 | $400 |
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 115 F- retemp 201 F in hot holding unit, employee refried.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to mop sink, replaced at time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. Observed chemical test strips and sanitizer wipes stored on top of reach-in-cooler across from stove in back kitchen area
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed salt container not labeled on top of prep table in back kitchen area
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Near 3 compartment sink
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near 3 compartment sink
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters soiled with dust and grease
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.