Country Inn & Suites
4750 N Dale Mabry Hwy, Tampa, FL 33614 · Permanent Food Service · License 3916124
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection4 high priority (2 fixed by the Jul 29 follow-up, 2 fixed on the spot), 2 intermediate, 2 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 visitsComplaint inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.observed test strips without ppm chart.
Did not observe chemical test kit at time of inspection.
More time given
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 on time/temperature control for safety food due to temperature abuse.
Observed individual butter packets sit thing out at room temp since 6am , took temp at 9:30 am 72f , employee removed items from buffet area to discard.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed individual butter packets sit thing out at room temp since 6am , took temp at 9:30 am 72f , employee removed items from buffet area to discard.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee cleaning a utensil plate without sanitizing , inspector instructed employee on proper sanitation and had her properly sanitize the item.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed 1 fly in kitchen that landed on 2 white plates employee removed the plates from the area and washed and sanitized them.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.observed test strips without ppm chart.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed rusted pitted shelves in reach in cooler to the left on the handwashing sink.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.in female bathroom used by employees, manager printed out a handwashing sign and hung it in the bathroom.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Employee printed out new license and put it on display.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.