Charann's Tavern
6748 Memorial Hwy, Tampa, FL 33615 · Permanent Food Service · License 3917338
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 5 basic (2 repeats)-22
- Administrative complaint on Oct 6Counts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw frozen chicken are stored over raw frozen beef, fish, and French fries inside upright reach in freezer on front line. Employee relocated all raw items to an approved location at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Three bottles of dry erase board cleaners are stored on top of front line, upright reach in freezer. Employee relocated the chemicals to an approved location at time of inspection. Discussed with operator.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of one soda gun nozzle in bar area is soiled. Multiple cutting boards inside establishment are soiled. Rust and calcium built-up inside ice machine.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle stored on front line cook floor beneath microwave.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open container beverage is stored on top of a digital scale on front line kitchen prep table. Employee removed personal beverage at time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Multiple cutting boards inside the establishment have cut marks.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested at 0 PPM. Manager readjusted Quaternary ammonia to 150 PPM at time of inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Stove top burners and drip trays for stove top burners are soiled. Interior of flat top grill are soiled with grease.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
On wall behind front line cook, behind dish machine, three compartment sink, mop sink, and front line handwashing sinks.
Repeat violation
Earlier inspections 1
C78Routine inspection7 violations, 2 high priority No follow-up needed
- First visitJul 16, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw frozen chicken and beef stored over frozen French fries inside upright reach in freezer next to mop sink. Operator relocated all raw items to an approved location at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle containing chlorine solution is stored on top of reach in cooler for bottled drinks at bar area. Employee relocated spray bottle to an approve location at time of inspection.
Fixed on the spot
Intermediate3
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.
Hard Boiled eggs and bag of blue cheese not dated inside walk in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Front line cutting boards. Interior of soda gun nozzle is soiled at bar area.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Samantha G. on 7/15/2025. Expired for Wilson S. on 7/1/2026.
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Multiple cutting boards inside establishment with cut marks
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Next to dish machine area and at mop sink.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.