Graze Breakfast Brunch Bar
2219 Dale Mabry Hwy, Tampa, FL 33629 · Permanent Food Service · License 3917008
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 25 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 25, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep cooler on front line. ground beef 46°F cooked black beans 46°F crumbled feta 46°F nacho cheese 44 Owner added ice bath around pans. Retemped at 37°F at 9:45
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.steam table on front line.
Cooked rice placed in steam table at 8:30am temp was 130°F at 9:20; nacho cheese also put in steam table at 8:30am temp was 109°F. Owner turned up steam table to higher setting. Rice retemp 136°F at 10:15am Nacho cheese retemp 136°F at 10:15am
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Squirt bottled blue chemical inside not labeled. Employee added label.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of nacho cheese on floor in walk in cooler. Owner put it on the shelf.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Pans stored on shelves not inverted. Discussed with manager.
Equipment and utensils not properly air-dried - wet nesting.
Drying rack had wet nesting. Owner restacked.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Coming from reach in cooler, beside entry from customer area to server area. Discussed with owner. Maintenance is already scheduled. Employee vacuumed up.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.