Ballrooms

700 S Florida Ave, Tampa, FL 33602 · Permanent Food Service · License 3912232

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 22 follow-up · 2 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
3 high priority (fixed by the Sep 22 follow-up)
-9
Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep182026

Routine inspection

3 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
- 3 High priority
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Bean chili 123°F cooked 11:45am tested at 1:45pm
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler reach in cooler ambient air temperature 48°F employee stated 2 deliveries were done today. Manager called repair company which is onsite at time of inspection. Employee began moving foods to different walk in cooler
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Bean chili 123°F cooked 11:45am tested at 1:45pm
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.