1823 Kitchen & Bar
2900 Bayport Dr, Tampa, FL 33607 · Permanent Food Service · License 3906482
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined.
Milk at buffet line. Operator time marked milk at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Honeycomb, syrup and various food items not protected with sneezeguards or hinged covers. Operator moved all food items behind sneezeguards at time of inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink at cook line blocked by sheet pan rack. Operator relocated rack at time of inspection.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Next to ice machine. Operator provided paper towels at time of inspection.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Multiple cooking utensils stored in standing water temped 92°F. Operator moved to prep sink with running water.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.