Greedy Lees
4020 E Osborne Ave, Tampa, FL 33610 · Permanent Food Service · License 3919335
What drove the grade
Live, small flying insects found 1 live fly in the back kitchen.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-14
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 29, 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 visitJul 22, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk 44°F white reach In cooler. Employee moved to freezer 2nd temp 43°F
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 1 live fly in the back kitchen.
Manager killed and removed at time of inspection
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Stored Togo containers inside the hand washing sink. Manager removed.
Fixed on the spot
No soap provided at handwash sink.
Both sinks cooks line.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Ice bag on floor cooks line watermelon in bucket on floor sauces front service on floor manager moved from floor
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.