Mary's Cafe II
3030 Rocky Point Dr Ste 175, Tampa, FL 33607 · Permanent Food Service · License 3906144
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (fixed by the Nov 2 follow-up, 1 repeat), 1 intermediate-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
45Fire extinguishing equipment
Fire extinguishers proper and sufficient (for reporting purposes only).
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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 cold held at greater than 41°F.
A container of cooked meatball (47°F - Cold Holding) stored in kitchen. Discussed with operator about proper cold holding temperature is 41°F or below, also discussed 4 hours time control and provided written procedures by email.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A few fried spinach and cheese roll (89°F - Hot Holding) stored in display container at front service counter. Discussed with operator about proper hot holding temperature is 135°F or above, also discussed 4 hours time control and provided written procedures by email.
Repeat violation
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Conventional stove, counter top fryer, griddle and sandwich press in kitchen with no hood ventilation and suppression system.
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.