Kfc/Taco Bell
5367 Ehrlich Rd, Tampa, FL 33625 · Permanent Food Service · License 3911952
What drove the grade
Vacuum breaker missing/at wrong position at splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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, other than whole meat roast, hot held at less than 135°F.
Employee did not turn on hot warmer on front line. Cooked ground beef 180°F at 10:34 AM placed on front line at 9:50 AM - reheated to 168°F at 10:41 AM. Refried beans 111°F at 10:34 AM placed on front line at 9:50 AM - reheated to 167°F at 10:51 AM. Cooked black beans 97°F at 10:38 AM placed on front line at 9:50 AM - reheated to 204°F at 11:08 AM. Shredded chicken 116°F at 10:30 AM placed on front line at 9:50 AM - reheated to 211°F at 10:54 AM. Cooked chicken 93°F at 10:39 AM placed on front line at 9:50 AM - reheated to 199°F at 11:01 AM. Cheese sauce 116°F at 10:40 AM - manager, discarded cheese sauce at time of inspection. Manager turned on hot warmer at time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing/at wrong position at splitter added to mop sink faucet.
Manager purchased and attached a vacuum breaker to the mop sink. The vacuum breaker has been added directly to the mop sink faucet instead of at the end of a splitter attached to the mop sink. Vacuum breaker needs to be placed after splitter is attached to the mop sink. Hose is to be attached to the vacuum breaker.
Fixed on the spotRepeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Training expired for some employees. Employees hired for more than 60 days without proof of training.
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed one employee near drive-through station drinking next to the front line food prep area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed one employee without a beard guard. Employee wore a beard guard at time of inspection.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.