Mr Dunderbaks
14929 Bruce B Downs Blvd, Tampa, FL 33613 · Permanent Food Service · License 3916318
What drove the grade
Standing water in bottom of reach-in-cooler in two coolers in the bar area.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection3 basic (1 repeat)-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 15, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on prep tables.
Equipment in poor repair.
Observed broken gasket on cooler near dish machine. Manager stated that they have a company coming out to repair them.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in two coolers in the bar area.
Repeat violation
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority No follow-up needed
- First visitAug 11, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed egg wash temping at 70°F at 12:12. Manager stated it was on the counter for around 30 minutes, manager added ice and placed in cooler retemp at 12:23 at 65°F.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler, manager corrected and segregated.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in bar area.
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.