Florida Cracker Fish Company
7604 Ehrlich Rd, Tampa, FL 33625 · Permanent Food Service · License 3911681
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 Sep 4 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate, 5 basic-23
- Safety score77
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 4, 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.
11 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 cold held at greater than 41°F.
Sausage and gravy 101°F at 3:35 PM placed inside walk in cool at 12:20 PM - manager voluntarily discarded sausage and gravy at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef stored over raw fish. Raw shell eggs stored over pasteurized liquid eggs, all inside walk in cooler. Manager relocate all raw items to an approved location at time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing splitter added to mop sink faucet.
Intermediate3
Code 01, Approved source; food safe and unadulterated: Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Discussed with manager.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards on front line cup are soiled.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Missing for Eric Case.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal beverage stored on top of prep table and over front line reach in cooler. Manager removed all personal drinks at time of Inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
For three employees.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
A small metal bowl is used as an ice scoop inside ice bin on front line cook. Manager removed bowl at time of inspection.
Fixed on the spot
Food storage container/container lid cracked or broken.
Large plastic food container is broken. Located next to handwashing sink in dish pit area. Manager removed plastic container at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwashing signs have been provided to the manager at time of inspection.
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.