Mayday Ice Cream
1600 E 8 Ave, Tampa, FL 33605 · Permanent Food Service · License 3918927
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
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 17, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cold holding: liquid eggs 47°F, Per employee item was used yesterday and has not been used today at time of inspection. Items were in reach in cooler over night. Employee unaware when items went out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold holding: liquid eggs 47°F, Per employee item was used yesterday and has not been used today at time of inspection. Items were in reach in cooler over night. Employee unaware when items went out of temperature.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Glass clear stored next to coffee machine. Employee relocated.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Bulk ice cream containers on floor behind front counter. 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.
- Stop sale
- An order that the food can’t be sold or served.