North 30th Sports Pub & Grille

11402 N 30 St, Tampa, FL 33612 · Permanent Food Service · License 3915807

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 6 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority (fixed by the Oct 6 follow-up), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-16
Extension granted on Aug 5, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score82

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

Inspection history

1 inspection · 3 visits

Jul292026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitOct 6, 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
1st follow-up visitAug 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  No managers certification at time of call back time extended.
  More time given
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside reach in cooler on cooks line next to pizza ovens. Items placed inside walk in frezzer for rapid chill. boiled eggs (45°F - Cold Holding); cooked sausage (44°F - Cold Holding); deli ham (45°F - Cold Holding) raw ground beef (45°F - Cold Holding)
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed operator body fluid clean up sign.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles in bar area are soiled. Employees cleaned soda nozzles.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All manager certification expired on 07/14/2025.
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on cooks line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine is soiled with black-mold like substance.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored in mop bucket by ice machine in back kitchen area.
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.