STONES THROW
304 W 7 AVE, Tampa FL 33602 · 813.251.3130
Last inspected Apr 20, 2026 · 9 visits since July 2023
5 inspections trending up, 19 points better than where it started.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021000762 | Dec 28, 2020 | Feb 5, 2021 | $400 |
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Handwash sink used for purposes other than handwashing. Stored containers inside the hand washing sink on cooks line.
No paper towels or mechanical hand drying device provided at handwash sink. At bar sink outside
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above reach in cooler shelf
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No soap provided at handwash sink. Bar area manager restocked
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Ddbsa lattice acid 849 discussed with chef to directly pour solution into bucket
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 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.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw fish over cooked bacon. Operator moved the bacon.
In-use tongs stored on equipment door handle between uses. On oven in cooks line.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needs to be moved from top of splitter to the end of the long spray hose.
Equipment and utensils not properly air-dried - wet nesting.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needs to be moved from top of splitter to the end of the long spray hose.
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator took temperatures at approximately 9:30 am, food items at 40F or below. Temperature taken at 11:00, grouper (46F - Cold Holding); Cut tomato (46F - Cold Holding); cut greens (47F - Cold Holding); cheddar cheese (46F - Cold Holding) operator did state they just got a delivery, and the cooler was open for short period of time. Ambient air Temperature at fan of cooling unit is 46F
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
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.