Four Green Fields
4100 George J. Bean Parkway, Space# E-2-4783 - Terminal E, Tampa, FL 33607 · Permanent Food Service · License 3917810
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection4 high priority (2 fixed on the spot, 2 repeats), 1 intermediate-25
- Administrative complaint on Nov 3, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
sliced cheddar cheese (50°F - Cold Holding); sliced Swiss cheese (45-50°F - Cold Holding); sauerkraut (50°F - Cold Holding) stored in reach-in cooler more than 4 hours.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Large reach-in cooler at cook line: crumbled blue cheese (50°F - Cold Holding); sliced cheddar cheese (50°F - Cold Holding); sliced Swiss cheese (45-50°F - Cold Holding); sauerkraut (50°F - Cold Holding). See stop sale.
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Employee washed dishes and glasses in dish machine with no sanitizer set up in three-compartments sink at time of callback inspection. Ran high temperature sanitizer dish machine and tested 142.4°F. Operator set up sanitizer in three-compartments sink at time of inspection.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
More time given
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
A container of crumbled blue cheese (48°F - Cold Holding); sliced cheddar cheese (60°F - Cold Holding); sliced Swiss cheese (60°F - Cold Holding); sauerkraut (58°F - Cold Holding) stored on reach-in cooler more than 4 hours.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Large reach-in cooler at cook line: crumbled blue cheese (48°F - Cold Holding); sliced cheddar cheese (60°F - Cold Holding); sliced Swiss cheese (60°F - Cold Holding); sauerkraut (58°F - Cold Holding). See stop sale.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Discussed with operator about proper handwash techniques, operator coached employee and employee washed hands at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran hot water dish machine 2 times, temped 143.2°F and 139.8°F less than 160°F for contact surfaces proper sanitation. Operator set up three-compartments sink for manually wash, rinse and sanitize.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
1 certificate missing employee's name and birthday. 1 certificate missing employee's birthday.
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.
- Stop sale
- An order that the food can’t be sold or served.