Angry Chair Brewing
4101 N Florida Ave, Tampa, FL 33603 · Permanent Food Service · License 3917881
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (fixed on the spot), 2 intermediate, 2 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 visitOct 29, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw ground beef and chicken over sliced onions in reach in cooler at time of inspection. Operator moved sliced onions during inspection
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed prepared items in walk in cooler not labeled at time of inspection. Cooked ground beef and pasta salad
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door off hinge at time of inspection. Operator states work order in for repairs at time of inspection.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor is soiled with old grease around kitchen equipment at time of inspection
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.