ELEV8 Fun
7902 Citrus Park Mall, Tampa, FL 33625 · Permanent Food Service · License 3918964
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 3 repeats), 2 basic (1 repeat); intermediate violations cost 18 at most-33
- Safety score67
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 30, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked rice inside walk in cooler. Manager relocated raw chicken to an approved location at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed one employee enter kitchen, wore gloves, and began working without first washing hands. Discussed proper hand washing with employee. Employee washed hands at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Stainless steel polish stored on kitchen prep table next to single service items for food. Manager relocated polish at time of inspection to an approved location.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary ammonia tested at over 500 PPM. Employee readjusted sanitizer to 150 PPM at time of inspection.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
No dating for milk inside walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of multiple soda gun nozzles are soiled at bar area. Front line cutting board is soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked by a sheet pan filled with toothpicks. Located adjacent to deep fryers. Employee unblocked handwashing sink at time of inspection.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Located at multiple handwashing sinks. Manager provided paper towels at time of inspection.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple chemical spray bottles throughout establishment are not labeled.
Repeat violation
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Multiple employees without original certificates.
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets of reach in coolers are soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at all hand washing sinks.
Repeat violation
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.
- 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.