STRANDHILL PUBLIC
10288 CAUSEWAY BLVD, Tampa FL 33619 · 813-422-7080
Last inspected Apr 30, 2026 · 8 visits since October 2023
APR 24
JUL 24
DEC 24
SEP 25
APR 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen.
★ 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--2021024512 | Mar 29, 2021 | Jun 24, 2021 | $200 |
Inspection history
8 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched head with gloves on then touched raw onions for order. Inspector spoke with operator about proper hand washing procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Plastic container in Handwash sink next to 3 compartment sink. Employee removed.
Employee with no beard guard/restraint while engaging in food preparation.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 63 F, cooked pork 48 F, mozzarella 47 F, cooked onions 49 F, Per employee items were taken from walk in cooler at 9:30 and put in reach in cooler. Time temped 11:10 am. Employee put in walk in freezer at time of inspection to bring back down to temperature. Re temped at 11:42 am Cold holding: cooked pork 45 F, butter 63 F, mozzarella 43 F, operator discarded cooked onions.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. Potato slider on wall.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next 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. Corned beef, cooked cabbage and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on on bulk chicken broth on dry storage shelf. Employee removed.
Ice scoop handle in contact with ice at bar. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Small plastic Togo bowl in bulk mustard. White paper bowl in bulk flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line.
Old labels stuck to food containers after cleaning. On clear pitchers on dish drying rack.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor across from stove.
Working containers of food removed from original container not identified by common name. Bulk bread crumbs.
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Ladle in handwash sink on cooks line.
No paper towels or mechanical hand drying device provided at handwash sink in dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean dishes at bar. Employee removed.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cabbage in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: blue cheese crumbles 50 F, bacon jam 52 F, mozzarella cheese 49 F, per operator items were taken from walk in cooler and put in reach in cooler one hour prior. Operator put all items in walk in cooler to bring back down to temperature.
Toxic substance/chemical improperly stored. Hand sanitizer on shelf over reach in cooler in kitchen. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Red bucket in handwash sink near ice machine. Operator removed 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. Cabbage in walk in cooler.
Spray bottle containing toxic substance not labeled with clear liquid at host stand.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys on shelf over reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: ranch 56 F,
Toxic substance/chemical improperly stored. Bleach on shelf over bulk oil in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
No soap provided at handwash sink. Near water heater and at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cabbage and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in bulk flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf over prep table in kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint peeling.
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over ready to eat food in walk in cooler. Operator relocated at time of inspection. Raw salmon over French fries in walk in freezer operator relocated at time if inspection.
Toxic substance/chemical improperly stored. Soap and cleaning spray bottles over bulk oil on dry storage rack.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and slicer and fry slicer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cabbage in walk in cooler.
Spray bottle containing toxic substance not labeled with clear liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes on dry storage rack. Operator removed at time of inspection.
Equipment in poor repair. Gaskets in reach in cooler. Food storage container/container lid cracked or broken on Coker containers on dish drying rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of cooking equipment on cooks line and gaskets of reach in coolers.
Old food stuck to clean lids on dish drying rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers of bar.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. No light.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint peeling.
Waste line missing at soda gun holster in bar.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority6 Intermediate17 Basic
Show 27 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks over ready to eat food in walk in cooler. Operator relocated at time of inspection. Raw salmon over French fries in walk in freezer operator relocated at time if inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: ranch 50 F. Operator put in walk in freezer at time if inspection to bring back down to temperature.
Toxic substance/chemical improperly stored. Soap and cleaning spray bottles over bulk oil on dry storage rack.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Products cooked,cooledthen vacuumed sealed then placed in to walk in freezer. Products labeled 9-17-23. Product is cream cheese and peach compote mixture.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and slicer and fry slicer.
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. Products cooked,cooled then vacuumed sealed then placed in to walk in freezer. Products labeled 9-17-23. Product is cream cheese and peach compote mixture.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cabbage in walk in cooler.
Spray bottle containing toxic substance not labeled with clear liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table and on bar top.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes on dry storage rack. Operator removed at time of inspection.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Gaskets in reach in cooler. Food storage container/container lid cracked or broken on Coker containers on dish drying rack.
Floor area(s) covered with standing water. Dish area and under stove.
Food stored on floor. Soda boxes on floor in storage room. Operator began relocating a time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of cooking equipment on cooks line and gaskets of reach in coolers.
Old food stuck to clean lids on dish drying rack.
Old labels stuck to food containers after cleaning on metal container holding bread.
Open dumpster lid. Shared with plaza.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers of bar.
Stored food not covered. Butter and cabbage I walk in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. No light.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint peeling.
Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine and three compartment sink.
Waste line missing at soda gun holster in bar.
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.