YEOMANS CASK & LION
202 N MORGAN ST, Tampa FL 33602 · 813-224-9367
Last inspected Apr 1, 2026 · 6 visits since October 2023
DEC 23
NOV 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in door on cooks Line undo stove top Cook line : cheese 46 f raw beef 46 f cheese 47 f blue cheese 47 f employee moved all items to freezer 2nd temp all Temperatures to 43 f and will add to time as public health.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine tested at 0 ppm no dishes have been washed at time of inspection restaurant will use three compartment sink
Oct 6, 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 ▾
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. Tested 3 times at 0 ppm employee fixed the machine new test 100ppm
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple trainings under 1-4-7 academy hour Florida food safety certification. Observed multiple environmental health associations
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm chemicals need to be calibrated technician was there in the morning to work on and is coming back tomorrow. Discussed with manager to directly pour the solution into buckets and add water.
Apr 3, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in door on cooks Line undo stove top Cook line : cheese 46 f raw beef 46 f cheese 47 f blue cheese 47 f employee moved all items to freezer 2nd temp all Temperatures to 43 f and will add to time as public health.
Handwash sink not accessible for employee use at all times. Cart in front of hand washing sink by ware washing area employee removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies and fruits over washed veggies in produce cooler
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. In bar under equipment, coming from fresh water pipe.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Plumbing system in disrepair. Fresh water leaking onto floor in bar area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm operator changed out water now at 200 ppm
Dec 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee creamer over toffee sauce in walk in cooler. Operator relocated at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on pre0 table in kitchen.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from outside of back door to inside kitchen and started to don gloves without washing hands. I asked her to wash her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station in front corner of hot line, cheddar (46F - Cold Holding); cut tomato (45F - Cold Holding); pepper jack cheese (46F - Cold Holding) items moved to walk in freezer to cool down all items now within proper ranges
Floor soiled/has accumulation of debris. Floors under equipment and bar soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
Plumbing system in disrepair. Bathroom toilet in disrepair clogged. Operator placed restroom out of order and has other mens room available.
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.