YACHT STARSHIP DINING CRUISE II
603 CHANNELSIDE DR, Tampa FL 33602 · 813-223-7999
Last inspected Mar 23, 2026 · 6 visits since December 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold holding: cheese 44 f reach in turbo air cooler closest to hand washing sink
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over veggies reach in cooler across from steam well
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut chicken 47F bottom table of reach in under flat top manager voluntarily discarded
Cutting board has cut marks and is no longer cleanable.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 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. Dish washing machine was running the incorrect sanitation observed a quaternary. Head chef replaced the sanitation with chlorine. Tested at 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold holding: cheese 44 f reach in turbo air cooler closest to hand washing sink
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Spray hose at dish sink lower than flood rim of sink. In dish room.
Floor soiled/has accumulation of debris. Under equipment drains and bar floor
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator fixed during inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Floor soiled/has accumulation of debris. Under bar area
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of sink. Discussed with operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken holding at 112F operator moved to oven to reheat to 165F, then moved to alternate hot holding unit. Chicken now hot holding at 150F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen.
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. One employee did not have their food handlers certificate, hired more than 60 days ago.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen has exposed wires and beams, noneasily cleanable surface.
Floor soiled/has accumulation of debris. Floor soiled with debris under equipment in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Discussed with operator.
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.