Ho HO to GO
2502 W Columbus Dr, Tampa, FL 33607 · Permanent Food Service · License 3907336
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 5 basic (1 repeat)-15
- Safety score85
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 visitAug 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over a bucket of sauce in walk-in cooler. Operator rearranged items at time of inspection.
Fixed on the spotRepeat violation
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken wings, cooked pork and various cooked food in walk-in cooler.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked chicken wings, cooked chicken and various food in walk-in cooler.
Food not stored at least 6 inches off of the floor.
Cooking oil stored on floor at cook line.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened bottled water stored on shelf over reach-in cooler at cook line. Operator removed drink.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 food employees in kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In rice bin.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.