WICKED OAK BARBEQUE
6607 N FLORIDA AVE, Tampa FL 33604 · 813-304-2425
Last inspected Jul 29, 2026 · 7 visits since October 2023
SEP 24
FEB 25
JUL 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in prep kitchen near 3 compartment sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested over 500 PPM. Employee readjusted sanitizer to 150 PPM at time of inspection.
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer testing over 500ppm. Manufacturer directions states between 200-400ppm. Operator diluted until it reached 200ppm.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in kitchen at time of inspectionnn
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in bulk shredded beef in walk in cooler.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Collard greens 95F cooked at 10 am took temperature at 2:25 pm see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Greens 95 F finished cooking at 10am. Advised to stop serving
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage 1st temp 116F, 2nd temp 165F; chicken 1st temp 119F, 2nd temp 165F
Handwash sink not accessible for employee use at all times.
No probe thermometer provided to measure temperature of food products. Operator did not provide probe thermometer
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. Observed 3 food safety trainings
Employee drinking from open container in back of house food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on tier shelf in back of house area on shelf with to go containers. Operator removed and threw away.
Employee with no beard guard/restraint while engaging in food preparation. Employee pulling pulled pork in back of house not wearing beard guard
Equipment and utensils not properly air-dried - wet nesting. Dish pans above sink in front of house
No handwashing sign provided at a hand sink used by food employees. In bathroom near back door, at Hand washing sink near 3 compartment sink in kitchen.
Open dumpster lid.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Observed bottles with toxic chemicals stored on same rack as individual open sauced in dry storage.
Handwash sink not accessible for employee use at all times. Observed Hand sink in main kitchen blocked by large black trash.
Cutting board has cut marks and is no longer cleanable.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in prep kitchen near 3 compartment sink
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jay Roman manager and Person In Charge
Handwash sink not accessible for employee use at all times. Observed large food strainer inside hand sink in prep area
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 6 employees working at time of inspection. Jay Roman manager and Person In Charge
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Near 3 compartment sink
Single-service articles improperly stored. Observed near stove.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Chemical bottle stored on prep near 3 compartment sink
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer. Near 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in walk-in-cooler
Oct 31, 2023Inspection 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
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.
Cutting board has cut marks and is no longer cleanable.
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.