Julian
2545 N Rocky Point Dr, Tampa, FL 33607 · Permanent Food Service · License 3918412
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 4 basic-19
- Safety score81
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 visitSep 29, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container of butter (58°F - Cold Holding) stored on counter top at cook line. Operator voluntarily discarded.
Fixed on the spotRepeat violation
Intermediate4
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 rice, cooked chicken and various cooked food in walk-in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with old food debris. Operator moved to dish machine and cleaned at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sinks.
At wait station, prep sink area and dish machine area. Operator provided soap at time of inspection.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At three-compartments sink area. Operator provided paper towels at time of inspection.
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In sugar bin and flour bin. Operator moved scoop handles up.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
At lobby bar.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sinks used by food employees.
At cook 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 purse stored on counter top at cook line, operator moved to employee area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.