Minerva Indian Restaurant
19050 Bruce B Downs Blvd, Tampa, FL 33647 · Permanent Food Service · License 3912077
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection3 intermediate (2 fixed on the spot), 6 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 visitOct 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
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.
Containers of cooked chicken and cooked beef do not have any date marking. Discussed date marking with manager. They placed date markers on containers.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained with food debris
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at kitchen entrance.
Employee replaced
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers of spices not labeled. Discussed labeling with manager.
Code 08, Food protection and cross-contamination: Stored food in walk in cooler not covered.
Manager covered food with foil
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Clear plastic bowls used as scoops in multiple containers. Discussed switching them with something that has a handle.
Cutting boards on cookline have cut marks and are no longer cleanable.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dish storage rack next to fryers is soiled with a large accumulation of grease.
Code 36, Floors, walls, ceilings and ventilation: Walls next to walk in cooler and behind cook line are soiled with accumulated grease and food debris.
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.