Main Kitchen
4116 N Himes Ave, Tampa, FL 33607 · Permanent Food Service · License 3911857
What drove the grade
Employee drinking in a food preparation or other restricted area.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 basic-1
- Safety score99
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 27, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
At prep tables on cook line. Operator educated employee at time of inspection.
Fixed on the spot
Earlier inspections 1
B86Routine inspection5 violations, 2 high priority No follow-up needed
- First visitSep 20, 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.
5 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.
A pan of hot dog (122°F - Hot Holding) stored on prep table next to oven at cook line. Operator reheating it in oven at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
All sanitizer buckets tested 500+ppm quaternary ammonia. Operator sent employee to replaced sanitizer at time of inspection.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
For sanitizer buckets.
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194°F.
Observed final rinse temperature is 194.3-196.4°F at digital gauge on dish machine.
Repeat violation
Basic1
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 eyeglass stored on prep table next to cutting board in kitchen. Operator removed.
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.