Marlene's Orginal Breakfast Sandwich

7206 N Dale Mabry Hwy, Tampa, FL 33614 · Mobile Food Dispensing Vehicle · License 3952595

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
4 high priority (no follow-up needed), 8 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

12 violations found

First visitAug 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.
12 violations found:
- 4 High priority
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Beef (48°F - Cold Holding) 10:40 AM; operator voluntarily discarded after retemping item at 51f. Operator did not take temperatures and placed item in cooler on Tuesday. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Beef (48°F - Cold Holding) 10:40 AM; operator voluntarily discarded after retemping item at 51f. Operator did not take temperatures and placed item in cooler on Tuesday. Stop sale issued.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed container raw beef stored on top of shell eggs in reach in cooler to the right of three compartment sink.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed cleaning chemical stored next to coffee filters on shelves across from flat grill.
Basic8
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee basil in reach in cooler inside storage shed behind food truck not separated from food to be served to public.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler next to stove top soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grease and build up on shelves and temporary counter on top of three compartment sink
  Buildup of food debris/soil residue on equipment door handles.
  Observed grease and food build up on reach in cooler door handles and cooler handles.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single-use items including to go bags stored on floor in storage shed behind truck. Operator moved onto shelves voluntarily.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed grease on ceiling, walls, and floors.
- Code 38, Lighting: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  Observed dim lighting in food truck.
- 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.
  Observed car keys in reach in cooler on the bottom shelf inside storage shed behind truck.
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.
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.