Ha Long Bay
20685 Bruce B Downs Blvd, Tampa, FL 33647 · Permanent Food Service · License 3916277
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 intermediate, 4 basic (1 repeat)-8
- Safety score92
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 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Containers of peppercorn, anise, and other seasonings. Not labeled. Employee labeled.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed two water bottles on shelf above pull top reach in cooler on cook line. Employee moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting boards attached to pull top reach in coolers have cut marks and are no longer cleanable.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone above pull top reach in cooler on cook line. Employee removed.
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.