Martha's Place
5202 N Nebraska Ave, Tampa, FL 33603 · Permanent Food Service · License 3912278
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 25 routine inspection2 high priority (fixed on the spot), 7 intermediate (1 fixed on the spot, 3 repeats), 8 basic (1 repeat); intermediate violations cost 18 at most-33
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over pancake mix. Owner moved mix to different shelf.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw fish in walk in cooler. Owner switched order.
Fixed on the spot
Intermediate7
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.
Cooked potatoes in walk in cooler not date marked. Owner says they were cooked 2 days ago.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple prep tables in kitchen have lots of crumbs and debris.
No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. At time of inspection no sanitizer was present. Owner went to store and bought proper bleach.
Fixed on the spotAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in front area used for storage.
No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink in front area no paper towels.
Repeat violation
No soap provided at handwash sink.
Hand wash sink in front area no soap.
Repeat violation
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Manager unable to answer food borne illness questions.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Food in walk in cooler. raw chicken, raw fish, cooked beans, cooked potatoes etc. not covered.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Two microwaves in kitchen both soiled on interior.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Outside of waffle maker caked with old batter.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink in front area no sign.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Wall by warewashing area has lots of paint chipping off.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Hood soiled with greasy buildup.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored on floor in kitchen by fryer.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed expired in 2024.
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.