Eddie & Sams NY Pizza

203 E Twiggs St, Tampa, FL 33602 · Permanent Food Service · License 3911757

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.reach in glass cooler by three compartment sink Ambient air temperature 59°F Cook chicken 51°F chicken wings 49°F milk 48°F meat balls 53°F held less than 4 hours owner moved all food to walk in coolerHigh priority · fixed by the Aug 28 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
3 high priority (2 fixed by the Aug 28 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 2 basic
-14
Safety score86

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

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 28, 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:
- 1 Basic
What was still cited
Basic1
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.reach in glass cooler by three compartment sink Ambient air temperature 59°F Cook chicken 51°F chicken wings 49°F milk 48°F meat balls 53°F held less than 4 hours owner moved all food to walk in cooler
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.raw shells over vegetables walk in cooler.
  Employee moved the raw shell eggs away from the vegetables reach
  Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over cook chicken reach in glass cooler.
  Manager removed to proper storage
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Walk in cooler area bowl inside the sink manager moved
  Fixed on the spotRepeat violation
Basic2
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food in reach in glass cooler mixed with restaurant foods employee separated
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Multiple employees.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.