STEELBACH
1910 N OLA AVE, Tampa FL 33602 · 813 251 3130
Last inspected Jul 10, 2026 · 17 visits since November 2023
JAN 25
FEB 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 25 live on prep table with cold hold drawers in back kitchen area behind. 10 live on floor behind prep table with cold hold drawers in back kitchen area behind. 4 live under stand up reach in cooler in back kitchen area behind.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024017938 | Mar 18, 2024 | Jul 8, 2024 | $400 |
Inspection history
17 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area dishwashing temperature
Live, small flying insects found 2 live flies in back kitchen manager sanitized were fly landing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pasta walk in cooler. Manager removed to proper storage
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Tested sink in surface 5.86 needs to be between 2.11-4.30 Ecolab is onsite working with sanitizer
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Bnb station for sugar flour dry containers.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area dish washer tested at 0 ppm discussed retested to 50 ppm
Stop Sale issued due to adulteration of food product. Stop Sale issued due to food not being in a wholesome, sound condition. Cook duck vaccum sealed in house no haccp over 48 hours label date 1-12-26
Stop Sale issued due to food not being in a wholesome, sound condition. Cook duck vaccum sealed in house no haccp over 48 hours label date 1-12-26.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated in b n b walk on cooler.
Handwash sink used for purposes other than handwashing. Hand sinks has bottles inside. Bar area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Stop Sale issued due to food not being in a wholesome, sound condition. Cook duck vaccum sealed in house no haccp over 48 hours label date 1-12-26
Sep 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Observed: 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 shelled eggs not pasteurized over cut tomatoes reach in cooler chef removed to proper storage Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over cooked potatoes walk in cooler speed rack chef removed to proper storage Raw shelled eggs over dessert products employee removed to proper storage in desert reach in Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. feta cheese 52 f held in reach in cooler overnight steel batch cook line salad prep Bnb barbecue Cold holding: cook noodles 45 f cut tomatoes cut lettuce 45 f cut tomatoes 52 f cheese 52 f coleslaw 52 f Fold pizza reach in Cooler bottom ambient air 50 f may balls 49 f blue cheese 50 f overnight no temps taken Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on salad prep station for steel batch cook line feta cheese 52 f held in reach in cooler overnight see stop sale. Bnb barbecue station : Cold holding: cook noodles 45 f cut tomatoes cut lettuce 45 f cut tomatoes 52 f cheese 52 f coleslaw 52 f held overnight no temperatures taken ambient air temperature 51 F. See stop sale. Fold pizza reach in Cooler bottom ambient air 50 f may balls 49 f blue cheese 50 f overnight no temps taken Priority: High Priority
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pork belly Benedict on menu Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. At bnb and fold employee restocked Priority: Intermediat
Observed: 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. Cooked pork belly in vacuumed packaging not labeled or production time. Priority: Intermediate
Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. Bar dishwasher not reaching correct chlorine Priority: Basic
Observed: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.pork belly in walk in cooler employee made yesterday and labeled the package properly **Corrected On-SiteWarning** Priority: Basic
Feb 14, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat chicken. Operator moved it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato Graten (88F - Hot Holding); cut tomato's (56F - Hot Holding) operator moved to be reheated to 165F then hot held at 135 or above.
Handwash sink not accessible for employee use at all times. Hand wash sink in bar broken. Operator has repairs scheduled for today. They are using the dump sink for hand washing at this time.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by dish area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is having issues with the sanitizer, and is currently using the 3 compartment sink to sanitize until repairs are made.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Plumbing system in disrepair. Pipe under dish machine dislodged and is pouring water onto the floor into the drain
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface 170
Wiping cloth sanitizing solution stored on the floor. Multiple areas
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floors under equipment soiled
Floor tiles missing and/or in disrepair. On hot line
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish chlorine 0ppm high temp not changing strip identification square.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish area
Handwash sink not accessible for employee use at all times. Drain basket in bar sink operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Bar sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing properly but, Three compartment sink already set up for sanitation from dish machine,
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Floor tiles missing and/or in disrepair. On hot line
Water leaking from pipe and/or faucet/handle. Hand sink in dish area
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink inadequate in warewashing or food preparation area. The fold pizza area. Handwashing sink in front area is not in a direct path as needed between food preparation area and front counter.
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/. Establishment has added pizza establishment, with ovens, sinks, and refrigerators to the establishment.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled
Handwash sink not accessible for employee use at all times. Hand wash sink at bar with drain screen in it, operator removed
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in dish area, Operator turned back on
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under some equipment in kitchen soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Plumbing system in disrepair. Drain line under hand sink in dish area disconnected, operator replaced.
Unwashed fruits/vegetables stored with ready-to-eat food. Above washed produce in walk in cooler
Mar 19, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Handwash sink inadequate in warewashing or food preparation area. The fold pizza area. Handwashing sink in front area is not in a direct path as needed between food preparation area and front counter.
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/. Establishment has added pizza establishment, with ovens, sinks, and refrigerators to the establishment.
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. Reporting procedures for some employees.
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.
Mar 18, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by dish machine 1 live fly in inner bar
Roach activity present as evidenced by live roaches found. 25 live on prep table with cold hold drawers in back kitchen area behind. 10 live on floor behind prep table with cold hold drawers in back kitchen area behind. 4 live under stand up reach in cooler in back kitchen area behind.
Handwash sink inadequate in warewashing or food preparation area. The fold pizza area. Handwashing sink in front area is not in a direct path as needed between food preparation area and front counter.
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/. Establishment has added pizza establishment, with ovens, sinks, and refrigerators to the establishment.
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. Reporting procedures for some employees.
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.
Equipment and utensils not properly air-dried - wet nesting. Items on clean shelf wetnesting
Mar 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority8 Intermediate7 Basic
Show 21 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and put it back on then pulled rolls out of oven without first washing hands. Discussed with manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by dish machine 1 live fly in inner bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over shrimp in walk in cooler. Raw chicken over raw pork in auxiliary storage. Operator moved them
Roach activity present as evidenced by live roaches found. 25 live on prep table with cold hold drawers in back kitchen area behind. 10 live on floor behind prep table with cold hold drawers in back kitchen area behind. 4 live under stand up reach in cooler in back kitchen area behind.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili improperly reheated. Not reaching 165F within 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili at 115F in hot holding unit in kitchen
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked.
Handwash sink inadequate in warewashing or food preparation area. The fold pizza area. Handwashing sink in front area is not in a direct path as needed between food preparation area and front counter.
Handwash sink not accessible for employee use at all times. Sinks at bar with drain basket and in dish area with container stored in sink.
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/. Establishment has added pizza establishment, with ovens, sinks, and refrigerators to the establishment.
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. Reporting procedures for some employees.
No soap provided at handwash sink. Sink in bar b que area, and at bar
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.
Spray bottle containing toxic substance not labeled. Chemical spray bottle ion hot line. Employee labeled
Dead roaches on premises. 1 dead by cold hold drawer cooler 1 dead on cook line behind fire cooking pit 1 dead roach in dry storage in auxiliary area, operator cleaned the, up.
Employee eating/drinking in a food preparation or other restricted area. Employee drinking out of cup without a lid and straw in kitchen, discussed with operator.
Equipment and utensils not properly air-dried - wet nesting. Items on clean shelf wetnesting
In-use tongs stored on equipment door handle between uses. In hot kitchen area. Manager began removing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled, knife magnet soiled. Began cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Back reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangos over multiple ready to eat items in walk in cooler
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
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.
Floor soiled/has accumulation of debris.under equipment
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Handwash sink used for purposes other than handwashing. Used for dump sink operator removed strainer basket.
No paper towels or mechanical hand drying device provided at handwash sink. At bar operator replaced
No soap provided at handwash sink. At bar operator replaced
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.
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.
Floor soiled/has accumulation of debris.under equipment
No handwashing sign provided at a hand sink used by food employees. At bar operator replaced
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.