Doc B's Fresh Kitchen

2223 N Westshore Blvd Ste B-206, Tampa, FL 33607 · Permanent Food Service · License 3917595

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 5 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
3 high priority (2 fixed by the Oct 5 follow-up, 1 fixed on the spot), 6 basic (2 repeats)
-17
Complaint after follow-up on Oct 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Sep292026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 5, 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:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor area(s) covered with standing water.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
1st follow-up visitOct 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 2 High priority
- 2 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked mushroom (82°F - Cold Holding) and cooked onion (86°F - Cold Holding). Operator discarded at time of inspection.
  Administrative complaintFixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  5 live flies in server station in kitchen.
  Administrative complaint
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 3 cans of sweet relish.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A small container of cooked mushroom (73°F - Cold Holding) and cooked onion (74°F - Cold Holding) stored on counter top at cook line. Operator moved to walk-in freezer for rapid cooling.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  5 live flies in server station at kitchen.
Basic6
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In sugar bin and flour bin. Operator removed scoops.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At expo line. Operator removed drink.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of the microwave soiled with grease.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Under mop sink.
  Repeat violation
  Floor area(s) covered with standing water.
  Dish machine area.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.