Dum N Grill
17669 N Dale Mabry Hwy, Tampa, FL 33548 · Permanent Food Service · License 3916490
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board in front counter area.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment replaces pizza oven with tandoori oven, establishment moved fryers to where burners are, operator added wok by fryers. Operator placed burners next to wok, operator placed flat top fill next to burners, operator added a new set of burners next to flattop by cook line enterance. Operator removed freezer in cook line. Added an additional prep table with two microwaves above. Operator removed dish machine. Water heater is incorrectly placed in building when it is located outside, operator moved hand sink in ware washing area next to mop sink. Operator removed mixer and added two reach in coolers. Operator removed ice machine in back storage area added a shelf. Operator added ice machine next to hand sink in front counter area. Operator added reach in cooler and freezer I'm front counter area.
Basic11
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in establishment
Reach-in cooler shelves with rust that has pitted the surface.
Shelves of reach in coolers has rust pitting to surface.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on containers in ware washing area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwaves soiled with debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves of reach in coolers soiled with debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dry storage shelves rusted.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in reach in cooler in back prep area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand wash sign in women's restroom room and front counter area. Operator added hand sink.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach in women's restroom. Operator removed roach and cleaned and sanitized area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors soiled in kitchen
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.