Moms Place

4816 N Dale Mabry Hwy, Tampa, FL 33614 · Permanent Food Service · License 3905185

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
4 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot, 1 repeat), 7 basic (2 repeats)
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

17 violations found

First visitNov 6, 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.
17 violations found:
- 4 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Partial cone on gyro spin from previous night . The gyro cone left at the end of the previous night was not sliced, fully cooked and properly cooled.. Reviewed with the manger the best practice would be to estimate the size of cone needed so it will be consumed by the end of business and avoid having leftovers. Manager discarded gyro cone
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Non-UHT creamer 76°F at 10:45 am on tables in dining room placed at 7:30am Manager removed from tables and placed in the walk in freezer for quick chill down Rechecked at 11:30 temp 41f.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Brown gravy 113f at 10:15am at steam table under 1 hour placed from stove to steam table at 9:30am. Cook reheated 166f at 11:30am
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength - 0 ppm .
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee primed the dish machine . Recheck 100 ppm
  Fixed on the spot
Intermediate6
- Code 03, Food out of temperature: Food being cooled by nonapproved method
  -Partial cone on gyro spin from previous night . The gyro cone left at the end of the previous night was not sliced, fully cooked and properly cooled.. Reviewed with the manager the best practice would be to estimate the size of cone needed so it will be consumed by the end of business and avoid having leftovers. Manager discarded cone
  Fixed on the spot
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food ( eggs at cook line , butter at expo) Manager completed procedure during the inspection.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: -No probe thermometer provided to measure temperature of food products.
  -Probe thermometer not used to ensure proper food temperatures.
- Code 22, Food-contact surfaces clean and sanitized: -Food-contact surface of cutting boards soiled and grooved on cook line and service line
  -soiled slicer on cook line
  Repeat violation
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Employee replaced dispenser with new one in back kitchen
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired Employee training certificates through EHA program for Jessica Martin expired 3/6 26 Tracy Salgado expired 3/7/26
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce next to cheese in walk in cooler. Unwashed produce in reach in next to cooks line stored above RTE food. Unwashed produce stored above salsa in reach in cooler near dish room. Employee rearranged food
  Fixed on the spot
  Food ( bag of onions) stored on floor in the back cook line area .Manager relocated onions.
  Fixed on the spotRepeat violation
  Unprotected ice machine in a customer/nonsecure area.
  Ice machine in outside back area not locked. Employee locked storage door.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Located on cook line and service line.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses located in front counter area.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Dumpster not on proper pad/nonabsorbent surface.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.