Jannie Maes Cafe LLC

4908 N 22nd St, Tampa, FL 33610 · Mobile Food Dispensing Vehicle · License 3953063

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw sewage on ground of establishment.High priority · not yet fixed · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
4 high priority, 2 intermediate, 1 basic
-31
Administrative complaint on Jul 17, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul172026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  All foods in reach in cooler are cooling between milk52F shredded cheese 51°F raw shell eggs 48°F 48°F-52°F operator stated they moved the food out one hour ago and placed on ice in a chest cooler due to a soda can spill.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  Still observed.
  More time given
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 4 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Reach in cooler ambient air temp 45°F raw shelled eggs 52°F milk 51°F shredded Mexican cheese 48°F employee went to store to get ice.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler ambient air temp 45°F raw shelled eggs 52°F milk 51°F shredded Mexican cheese 48°F see stop sale food was stored overnight
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Food truck opened and operating mobile unit had a descendent bleach not for food contact surfaces. Employee went to the store to buy correct sanitizer.
  Administrative complaint
- Code 28, Sewage and wastewater disposal: Raw sewage on ground of establishment.
  Raw sewage was dumped from a bucket into the bushes.
  Administrative complaint
Intermediate2
- Code 28, Sewage and wastewater disposal: Mobile food dispensing vehicle disposing liquid waste improperly.
  Employee was dumping waste water into a bucket and went to the plants outside to dump water into the bushes.
  Administrative complaint
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Bridgette Johnson issued 2/9/20
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.