Mandy's Restaurant

4025 W Waters Ave Ste 101, Tampa, FL 33614 · Permanent Food Service · License 3905946

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 3 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
2 high priority (fixed by the Aug 3 follow-up, 1 repeat), 1 intermediate (fixed on the spot), 4 basic (1 repeat)
-15
Administrative complaint on Jul 30, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul302026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitAug 3, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee wringing sanitizer rag in hand sink.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer .
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sandwich make line: Sliced ham: 51°F Swiss cheese: 51°F Cut lettuce: 46°F Butter: 42°F Milk: 46°F Temped at 10:33 am Ambient thermometer reads 40°F, inspectors thermometer reads 51°F Operator private cream cheese in reachin cooler overnight temped at 46°F Walk in cooler: No TCS foods available 1 case of frozen stuffed potato balls w/ beef & pork 1 3lb bag of frozen steak Thermometer for walking cooler reads 48f
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed operator dumping ice water form calibration into hand washing sink.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Ambient air temperature thermostat on outside of cooler reads 48°F
  More time given
  Ice buildup in reach-in freezer .
  Observed ice buildup in reach in freezer next to office door.
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Walk in cooler: cooked yucca (45°F - Cold Holding); cooked beef (45°F - Cold Holding); cooked chicken fricase (45°F - Cold Holding); cooked roasted chicken (45°F - Cold Holding); cooked chicken (44°F - Cold Holding); cooked pork (44°F - Cold Holding); cooked chicken and sausage stew (45°F - Cold Holding); raw breaded beef (45fF - Cold Holding); raw beef roast (47°F - Cold Holding); egg wash (46°F - Cold Holding); cheesecake (47°F - Cold Holding); flan (47°F - Cold Holding); stuffed potato balls with ground beef and pork (47°F - Cold Holding); sweet plantains (45°F - Cold Holding); cooked corn (45°F - Cold Holding); cooked pot of beans (44°F - Cold Holding); cooked black beans (44°F - Cold Holding). Sandwich make line: butter packs (52°F - Cold Holding); ; sliced ham (50°F - Cold Holding); Swiss cheese (50°F - Cold Holding); cut lettuce (53°F - Cold Holding); milk (52°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sandwich make line: butter packs (52°F - Cold Holding); ; sliced ham (50°F - Cold Holding); Swiss cheese (50°F - Cold Holding); cut lettuce (53°F - Cold Holding); milk (52°F - Cold Holding). Stop sale issued. Walk in cooler: cooked yucca (45°F - Cold Holding); cooked beef (45°F - Cold Holding); cooked chicken fricase (45°F - Cold Holding); cooked roasted chicken (45°F - Cold Holding); cooked chicken (44°F - Cold Holding); cooked pork (44°F - Cold Holding); cooked chicken and sausage stew (45°F - Cold Holding); raw breaded beef (45fF - Cold Holding); raw beef roast (47°F - Cold Holding); egg wash (46°F - Cold Holding); cheesecake (47°F - Cold Holding); flan (47°F - Cold Holding); stuffed potato balls with ground beef and pork (47°F - Cold Holding); sweet plantains (45°F - Cold Holding); cooked corn (45°F - Cold Holding); cooked pot of beans (44°F - Cold Holding); cooked black beans (44°F - Cold Holding). Stop sale issued.Manager began discarding all time and temperature control for safety/ potentially hazardous items.
  Repeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Manager dumped sanitizer water in hand sink on cook line. Educated manager to dump in three compartment sink
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Ambient temperature on walk in cooler was 46f.
  Ice buildup in reach-in freezer .
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sani bucket on cook line Tested at 10ppm, manager remade and tested at 50ppm.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of sing service cups stored on floor in dry storage.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.