Prime Time Sports Bar
14404 N Dale Mabry, Tampa, FL 33618 · Permanent Food Service · License 3912631
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (fixed by the Oct 26 follow-up, 1 repeat), 2 intermediate, 11 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bulk containers are still soiled.
More time given
Basic4
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 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Cove molding at floor/wall juncture broken/missing.
More time given
Floor tiles missing and/or in disrepair.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hot sauces with butter as an ingredient were held on counter. Operator placed sauce on ice. Second temperature 65°F cooling.
Repeat violation
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on wall near electrical boxes, no contamination observed. The roach was killed, disposed of and the area was cleaned and sanitized.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bulk ingredient bins have a build up of soil and grease.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice in hand washing techniques sink on cook line. Discussed the importance of using hand wash sink for hand washing only.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
White queso portion cup
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Serving utensils in dish area. Operator inverted utensils during inspection
Fixed on the spot
Clean utensils or equipment stored in dirty drawer or rack.
Lid stored in soiled create
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Back hallway, leading to back door.
Cove molding at floor/wall juncture broken/missing.
Missing in multiple areas of the kitchen.
Floor tiles missing and/or in disrepair.
Near ice machine.
Hole in or other damage to wall.
Hole in wall near dish room.
Ceiling/ceiling tile shows damage or is in disrepair.
Holes in ceiling in prep area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jacket and back pack hanging from wire rack containing food
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Discussed the need to store mops in a way to allow the mop to dry
Repeat violation
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.