Fruitwood Standup Market
2205 Swann Ave, Tampa, FL 33606 · Permanent Food Service · License 3917404
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 2 routine inspection2 high priority, 3 intermediate, 3 basic (1 repeat)-25
- Safety score75
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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-Observed cooked diced chicken held in reach in cooler since yesterday. No one could show that any temps were taken today. I temped it at 48°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed cooked diced chicken held in reach in cooler since yesterday. No one could show that any temps were taken today. I temped it at 48°F. See stop sale.
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
-Observed hand wash sink located in unisex bathroom for employee and customer use no hot water. Ran water for approximately 2 minutes. Temped at 76°F.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.-No manager on duty at time of inspection.
Employees could not find proof of certified food manager. Called manager but no answer
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -No manager on duty at time of inspection. Employees could not find proof of employee training. Called manager but no answer
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
-Observed two employees engaged in food prep with no hair restraints.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.