Byblos Cafe

2832 S Macdill Ave, Tampa, FL 33629 · Permanent Food Service · License 3912732

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate, 5 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

10 violations found

First visitOct 27, 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.
10 violations found:
- 4 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. -Observed grouper and salmon filets temped at 41°F fully thawed still sealed in reduced oxygen package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed cooked grape leaves stuffed with rice kept on counter for service. Temped at 68°F. Operator says they have been out for 3 hours. Moved to freezer to cool. Second temp showed 51°F.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  -Hose bib by 3 compartment sink has spray hose attached with no vacuum breaker.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -Observed multiple containers of chemical items, eg. WD-40, Spray paint, oven cleaner stored with food items on shelves in back kitchen area. Manager moved.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -Observed no paper towels at hand wash sink in bar area.
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. -Observed grouper and salmon filets temped at 41°F fully thawed still sealed in reduced oxygen package.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Observed bowls being used in multiple large containers of rice, lentils and spices in back of kitchen area.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Bar dish machine not sanitizing properly. No dishes washed at this station today. Tested chlorine at 0 ppm. Manager notified maintenance and will not use dish machine until it is fixed.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Observed food debris build up in microwave in main cooking area in kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -no hand washing sign in employee bathroom, bar hand wash sink and kitchen hand wash sink by 3 compartment sink.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.