Melt N Dip
10254 Causeway Blvd, Tampa, FL 33618 · Permanent Food Service · License 3918365
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority, 7 intermediate, 8 basic; intermediate violations cost 18 at most-32
- Complaint after follow-up on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Called plan review and spoke with Cindy she states no new plans have been submitted for Ice machine and dishwasher removed from kitchen. Door closest to walk in cooler closed off to make a wall. Door made near kitchen window. Washing machine added in kitchen. Walk in cooler is now a walk in freezer. Bar seat removed and changed to counter space. Ice cream reach in freezers and reach in cooler added to front counter. Handwash sink added at front counter. Multiple tables added in dining room and booths removed.
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Windex and multiple chemicals sprays on prep table in kitchen.
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.
Crepe batter in reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in kitchen.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwash sink in kitchen.
No soap provided at handwash sink.
Handwash sink in kitchen.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with purple liquid on prep table.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine and dishwasher removed from kitchen. Door closest to walk in cooler closed off to make a wall. Door made near kitchen window. Washing machine added in kitchen. Walk in cooler is now a walk in freezer. Bar seat removed and changed to counter space. Ice cream reach in freezers and reach in cooler added to front counter. Handwash sink added at front counter. Multiple tables added in dining room and booths removed.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugars and multiple items.
Code 08, Food protection and cross-contamination: Food stored on floor.
Eclairs and multiple bulk boxes on floor in walk in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee opened water bottle on reach in cooler at front counter.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach in coolers.
Buildup of food debris/soil residue on equipment door handles.
Microwave handle.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink in kitchen.
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.
Employee phone on prep table in kitchen.
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.