Doubletree by Hilton Tampa Rocky Point Waterfront
3050 N Rocky Point Dr, Tampa, FL 33607 · Permanent Food Service · License 3906242
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 Nov 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 3 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 visitNov 2, 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.
8 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.
A carton of liquid egg (58°F - Cold Holding) stored in reach-in cooler at cook line. Operator voluntarily discarded.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Employee washed hands in handwash sink next to handwash sink, temped hot water at 80°F.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained on reach-in cooler at cook line and prep kitchen.
Code 27, Water source: Hot water supply not maintained during peak periods.
Ran hot water approximately 5 minutes to reached 85+F in all sinks.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blacked by large trash can in prep kitchen. Operator relocated trash can away from handwash sink.
Fixed on the spotRepeat violation
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
At cook line.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At cook line.
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.