Del Frisco's Grille
4138 Boy Scout Blvd, Tampa, FL 33607 · Permanent Food Service · License 3917487
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (1 fixed by the Oct 2 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-18
- Administrative complaint on Oct 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
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 visitOct 2, 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 visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach-in cooler at pantry: cut lettuce (50°F - Cold Holding); cut grape tomato (49°F - Cold Holding); crumbled blue cheese (50°F - Cold Holding); Reach-in coolers at cook line: cooked penne (49°F - Cold Holding); cooked mushrooms (51°F - Cold Holding); shredded cheddar cheese (50°F - Cold Holding); cut tomato (46°F - Cold Holding). Operator moved food items to walk-in freezer for rapid cooling at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of the soda gun nuzzle soiled with slimy substance at bar.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At dish machine area. Operator removed items from handwash sink at time of inspection.
Fixed on the spotRepeat violation
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
At pantry station.
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 backpack stored on dry food storage shelf. Operator 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.