Courtyard by Marriott Tampa Northwest
12730 Citrus Park Lane, Tampa, FL 33625 · Permanent Food Service · License 3918206
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection4 high priority (1 no follow-up needed, 3 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 visitRoutine inspection
- First visitJul 14, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. 2 quarts of blue cheese dated April 10, 2026 stored inside walk-in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over ready to eat cream cheese inside walk-in cooler. Manager relocated all raw eggs to an approved location at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee drinking from an open container on front line cook and not washing hands after. Discussed with employee and manager at time of inspection. Employee washed hands after drinking.
Fixed on the spot
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed an employee wearing gloves after drinking from an open container on front line cook. Discussed with manager. Employee washed hands and wore gloves before continuing with food preparations.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White plastic shield inside ice machine are soiled with dirt.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
One piece of frying shortening board on floor next to ice machine in kitchen area. Manager relocated oil to an approved location at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed an employee drinking from an open container on front line cook.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed an employee drinking from an open container on front line cook.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Quaternary ammonia tested at over 500 PPM. Employee readjusted sanitizer to 150 PPM at time of inspection.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Manager displayed license at time of inspection.
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.