Chick-Fil-A
3019 Cove Bend Dr, Tampa, FL 33613 · Permanent Food Service · License 3915859
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (fixed by the Jul 10 follow-up), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 10, 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 visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw chicken (46°F - Cold Holding); raw chicken (49°F - Cold Holding); raw chicken (52°F - Cold Holding) in a cooler on the frying station, manager stated that they prepared and placed in cooler yesterday and the cooler was cleaned and employees forgot to plug cooler back in yesterday as well which caused temperatures to rise, stop sale issued, manager voluntarily discarded items.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (46°F - Cold Holding); raw chicken (49°F - Cold Holding); raw chicken (52°F - Cold Holding) in a cooler on the frying station, manager stated that they prepared and placed in cooler yesterday and the cooler was cleaned and employees forgot to plug cooler back in yesterday as well which caused temperatures to rise, stop sale issued, manager voluntarily discarded items.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in the walk in freezer.
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.