Eddie’s of Westchase
12217 W Linebaugh Ave, Tampa, FL 33626 · Permanent Food Service · License 3915416
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
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 visitSep 1, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked shredded chicken 88°F at 2:31 PM place on top of front line Grill at 2:20 PM - reheated to 182°F at 2:55 PM . Cooked ground beef 91°F at 2:31 PM place on top of front line Grill at 2:20 PM - reheated to 184°F at 3:10 PM.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose Bibb and at splitter added to hose bib.
Located at rear exterior of establishment next to ice machine.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
One chemical spray bottle stored on equipment drying shelf next to dish machine. Employee relocated, chemical spray bottle to an approval location at time of inspection.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine is soiled. Located at back exterior of establishment next to mop sink.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front line hand washing sink is blocked by a speed cart. Employee unblocked sink at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two unlabeled chemical spray bottles inside dish pit area.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
One bag of Panko stored on floor inside food storage room. Employee relocated food off the floor at time of inspection.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.