Joe's New York Diner LLC
11701 N Florida Ave, Tampa, FL 33612 · Permanent Food Service · License 3910985
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection1 high priority (fixed by the Nov 3 follow-up, 1 repeat), 1 intermediate, 8 basic (1 repeat)-17
- Administrative complaint on Oct 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service articles stored on a soiled surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Tested dishwasher 3 time. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. 3 compartment sink set up and being used.
Repeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing cleaning chemicals, hanging on shelf across from dishwasher has no labeling of chemicals.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Raw ground beef, raw fish stored uncovered underneath reach in cooler on cooks line.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between sheet pan housing waffle station and food preparation table on cooks line.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry cloth stored on cutting board on reach in cooler on cooks line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have buildup of grease and dust.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Dishes stacked on top of each other preventing proper air drying in storage room on shelves in back of kitchen by back door.
Code 25, Single-service items: Single-service articles stored on a soiled surface.
Togo boxes stored on floor next to gray refrigerator by back door in kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents soiled outside of walk in cooler in kitchen area.
Earlier inspections 1
B81Routine inspection11 violations, 2 high priority No follow-up needed
- First visitJul 28, 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.
11 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Sausage held on time as a public health control has no time stamp. Chef added proper time markings to cooked sausage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Restaurant using 3 compartment sink with chlorine that tested 100ppm of chlorine. 3 compartment sink already set up.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach in cooler has stains.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink on cooks line. Chef placed paper towels at handwashing sink.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Code 08, Food protection and cross-contamination: Food stored on floor.
Eggs, pickles stored on floor inside walk in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Hood filter missing on cooks line.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cloth stored underneath cutting board in back kitchen area. Chef removed cloth and placed board at dishwasher.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign at handwashing sink in back kitchen area. Manager placed handwashing sign at handwashing sink in back kitchen area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Ceiling tiles missing on cooks line.
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 cell phone stored on food preparation table in back kitchen area. Employee removed and properly stored on cell phone.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.