Pin Chasers Midtown

4847 N Armenia Ave, Tampa, FL 33603 · Permanent Food Service · License 3900978

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 11 basic (1 repeat)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

16 violations found

First visitJul 27, 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.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cheese 47°F in reach in cooler next to pizza oven. Cheese was sitting up too high. Manager moved to underneath in cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dish without sanitizing. Employee made sanitizer and sanitized dish.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  No high temp thermometer for dish machine.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Strainer in hand wash sink at bar. Removed at time of inspection.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand wash sink at bar. Employee replaced paper towels at time of inspection.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil stored on floor.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle in sugar.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board in back room.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom of reach in freezer soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine in back or bar area soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled. Soda machine exterior soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Cups wet nesting next to soda machine.
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  Plastic forks not all facing same direction.
  Single-service articles improperly stored.
  Pizza boxes stored on floor by pizza oven.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop not hung.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.