Noble Crust

11618 N Dale Mabry Highway, Tampa, FL 33618 · Permanent Food Service · License 3907041

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 13, 2026

What drove the grade

Live, small flying insect found.High priority · fixed by the Aug 13 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
4 high priority (fixed by the Aug 13 follow-up), 3 intermediate (1 repeat), 4 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Salsa de queso cans in dry storage area next to dish area were rusted. Told operator to not sell. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cooked onions temped at 1:05 (62°F - Cold Holding) retemped at 45f at 2:58; Dairy butter temped at 1:05 (65°F - Cold Holding) retemped at 51f at 2:59; Plant Foods cut lettuce temped at 1:08 (49°F - Cold Holding) retemped 45f at 2:47, whipped feta time taken 1:25 48f cold holding, did not put in cooler right away, but put in cooler at 3 PM, burrata time taken 1:25 45f cold holding did not put in cooler right away, but put in cooler at 3 PM, pasta sauce 1:20 60f cold holding retemped at 46f at 2:58, pasta sauce 1:20 62f cold holding 46f at 2:58 Kitchen manager stated that they were placed there 2 hours prior.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in the bar area tested at 0ppm.
- Code 35, Insects, rodents, pests and animals: Live, small flying insect found.
  Observed one fly in dish area.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed bottom of freezer soiled with food debris next to office door.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food debris in hand wash sink. Bar sink had strainer inside. Educated operator to not use for this purpose.
  Repeat violation
  No soap provided at handwash sink in kitchen across from line and in bar area at the furthest end of the bar.
  Observed paper towels and hand wash signmissing at hand sink at furthest end of bar
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils at bar area standing in 62f water. Educated operator on correct temperature to be keeping utensils.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee water bottle on prep table in front line.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel underneath cutting board in front line.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed operator a copy.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.