District Tavern
116 N 12th St, Tampa, FL 33602 · Permanent Food Service · License 3917690
What drove the grade
Roach activity present as evidenced by live roaches 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 repeats), 2 intermediate (1 fixed on the spot), 3 basic-24
- Administrative complaint on Jul 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Some deep cleaning was completed
More time given
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in Cooler main cooks line cook corn 48°F cook rice 44°F garlic butter 60°F moved foods to reach in freezer all to 43°F
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.raw shell eggs over blue cheese and vegetables walk in cooler employee discarded eggs
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee grabbed chicken with gloves and removed gloves and put new gloves on no hand washing discussed with employee the importance of hand washing
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One live roach climbing on the wall behind dish washing machine
Repeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Stored bucket inside sink. Bucket was removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink three compartment room
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hand washing sink by dish area faucet soiled. Blue Fan on cooks line soiled. Reach in cooler gaskets soiled on cooks line.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Main reach in cooler cooks line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind dish washer machine
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.