TRUE FOOD KITCHEN
3645 MIDTOWN DR, Tampa FL 33607 · 813-327-4455
Last inspected May 15, 2026 · 6 visits since July 2023
FEB 24
AUG 24
JAN 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. A pan of mashed potato not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. A pan of mashed potato (cooked at 9:10am, 92-98F at 1:25pm - Cooling) in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. A pan of mashed potato not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A full 6 inches in depth hotel pan of mashed potato cooling in walk-in cooler not reached to 70 F from 135F within 2 hours. Discussed with operator about proper cooling method at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Cutting board stained on reach-in cooler at cook line.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A employee drink with no lid stored on prep table at food prep station. Operator discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks stored on pasta bins and bag of flour in back kitchen. Operator moved personal items to office.
Presetting of unwrapped silverware and/or tableware outdoors. Employee removed unwrapped silverware from tables at outdoor dining area.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area heavily soiled with food debris. Chef removed and discarded
Handwash sink used for purposes other than handwashing. Perforated pan in hand washing sink behind bar. Bartender removed at time of inspection
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Running water for ice cream scoop on line 130F
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor behind bar. Chef relocated to proper shelf
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (45F - Cold Holding); raw fish (48F - Cold Holding) Items placed on ice for rapid chill re-temperature Cooked shrimp 41F. Raw fish 40F.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler side wall and pans inside reach in cooler. Chef removed and placed knife with dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tong and placed at dishwasher.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying on rice inside reach in cooler on cooks line. Chef removed spoon from rice and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 117F. On cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Chef removed and discarded drink.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board underneath 3 compartment sink has stains and is no longer cleanable.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop cheese inside walk in cooler. Manager removed and properly stored eggs.
In-use tongs stored on equipment door handle between uses. Tongs hanging handle of grill. Employee removed and properly stored tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside refrigerator across from blast chillers are soiled with food debris.
Presetting of unwrapped silverware and/or tableware outdoors. Plates stored outside. Manager removed plate's and placed at dishwasher.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Chef heated water to 143F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw trout cold holding at 48F. Tofu cold holding at 51F. Manager placed items inside blast chiller.
In-use wet wiping cloth/towel used under cutting board. Wet cloth underneath cuttings board on cooks line. Manager discarded cloth.
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.