Gauging Kitchen & Bar
111 W Fortune St, Tampa, FL 33602 · Permanent Food Service · License 3900418
What drove the grade
Live, small flying insects found 7 flies by the soda boxes shelf.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection8 high priority (7 fixed by the Oct 6 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate-29
- Administrative complaint on Oct 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
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 visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cook rice 53°F see stop sale reach in cooler by kitchen entrance
Stop Sale issued due to food not being in a wholesome, sound condition.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 16 raw shelled eggs stored in bottom reach in fridge on cooks line. Manager discarded
Shell eggs in use or stored with cracks or broken shells.
See stop sale. 16 raw shelled eggs stored in bottom reach in fridge on cooks line. Manager discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook rice 53°F see stop sale butter 70°F sitting on counter employee moved to reach in cooler. Tomato sauce 47°F cream mix 47°F butter 48°F reach in cooler by kitchen entrance. Manager moved to walk In Cooler.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Grits 93°F gravy 93°F manager turned on burners.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested at 0 ppm operator stated they washed dishes today , discussed to take dishes to back kitchen.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 7 flies by the soda boxes shelf.
1 live fly on the top shelf of the seasonings not landing on food. 25 live flies inside the mop sink landing on water hose and wall 5 live flies in dry storage room landing on shelf.
Administrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quat in the bar above 200-500 ppm manager discarded the sanitizer
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White board for salad prep station back pizza area Can opener blade Microwave front kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.