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10910 N 30 St Ste 105, Tampa, FL 33612 · Permanent Food Service · License 3918171
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 11 complaint inspection2 high priority (1 fixed on the spot), 6 intermediate (1 repeat), 7 basic (4 repeats); intermediate violations cost 18 at most-38
- Complaint after follow-up on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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.
More time given
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
More time given
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Employee doesn't have food handlers certification at time of callback.
Administrative complaint
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Moldy carrots on shelves by 3 compartment sink owner discarded carrots before the inspector was able to count carrots.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shelled eggs stored overtop raw fish stored overtop coleslaw inside glass door refrigerator in back kitchen area.
Intermediate6
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.
Pork cooked and held longer then 24 hours has no date markings inside white refrigerator in back kitchen area.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Small white cutting board on shelves by 3 compartment sink has stains.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink in kitchen area has a sanitation bucket stored inside it.
No soap provided at handwash sink.
No soap at handwashing sink in back kitchen area.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Owner wife's is cooking she doesn't have a serve safe certificate.
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets are torn inside reach in cooler in back kitchen area.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old kebabs stuck on clean dishes overtop 3 compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets are soiled inside reach in cooler in back kitchen area.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leaking underneath 3 comas sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap in corner of back door leading out back from kitchen area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored inside mop bucket by back door.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.