Boulon Brasserie
1001 Water Street, Suite 102, Tampa, FL 33602 · Permanent Food Service · License 3919049
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 complaint inspection1 high priority (fixed on the spot)-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitSep 2, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on left end of kitchen cook line chicken salad 47°F moved to freezer 2nd temp 46°F Walk in cooler cook noodles 45°F goat cheese 45 2nd temp 43°F moved to freezer
Fixed on the spot
Earlier inspections 1
D69Routine inspection9 violations, 3 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitJul 29, 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 - 1st follow-up visitJul 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Observed employees washing dishes at time of call back.Tested high temp dish machine between 145°F-156°F restaurants dish machine also runs on chlorine tested chlorine at 0 ppm discussed with manager to use the three compartment sink to sanitize dishes
Administrative complaint
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Still observed
More time given
Code 25, Single-service items: Single-service articles improperly stored.
Still observed
More time given
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee put finger in mouth then placed on gloves for food preparation.discussed with employee the importance of hand washing
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishwasher tested at 148°F discussed using three comp sink for sanitation dishes.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 2 live flies on table in private room
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Nozzles interior soiled at bar area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dish washing area a container was stored in sink. Manager removed.employee filling water from handwashing sink .
Fixed on the spot
No soap provided at handwash sink.
At middle sink cooks line and corner sink at cooks line employee restocked
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing a bracelet on the wrist touching gloves
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine soiled
Code 25, Single-service items: Single-service articles improperly stored.
Boxes of single service boxes on floor in the upstairs storage room
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.