Coast Restaurant
5312 Avion Park Dr, Tampa, FL 33607 · Permanent Food Service · License 3916451
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 high priority (2 fixed by the Nov 6 follow-up, 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 · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
- First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Mahi Mahi filets and Grouper filets thawed and remained in sealed packages stored in walk-in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk-in cooler for dairy and plant food: shredded cheddar cheese (48°F - Cold Holding); heavy cream (47°F - Cold Holding); milk (47°F - Cold Holding). Reach-in cooler on cook line: pooled egg (45°F - Cold Holding); shredded cheese (48°F - Cold Holding). Technicians present and testing on walk-in cooler, employee moving food items to other walk-in cooler and refrigerators at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw fish in walk-in cooler. Operator rearranged items at time of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies at dish machine area. 1 live fly at handwash sink next to walk-in cooler.
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Brian Agoncillo, Chef, expired on 11/03/2026.
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. Mahi Mahi filets and Grouper filets thawed and remained in sealed packages stored in walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on prep table next to bread sticks and clean plates. Removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys stored on prep table in kitchen. Removed.
Fixed on the spot
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.