Bamboozle Channelside
109 N 12 St #1101, Tampa, FL 33602 · Permanent Food Service · License 3917202
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 1 basic-16
- Safety score84
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 visitAug 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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. cook chicken 90°F
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. duck 101°F cook pork 101°F cook pork 101°F less than 4 hours manager reheated to 165°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Repeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink had vegetables in container. Manager removed
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Non-service animals permitted in the premises of the establishment.
Non service dog in the dining area by cashier checkout. Dog left during 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.
Rice spoon sitting in 76°F water
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.