Renees Bistro
4010 Boyscout Blvd, Tampa, FL 33607 · Permanent Food Service · License 3909426
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 2 intermediate, 8 basic (1 repeat)-18
- Safety score82
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 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Reach-in cooler at cook line:
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained on reach-in cooler at cook line. Can opener blade soiled with dirt like substance.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Food employee wearing visor with hair down.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer at front service counter.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Tested 0ppm.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
A box of plastic forks at self service station. Employee reorganized to present handles first.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hot water handle missing at mop sink.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
In unsex restroom.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on floor by water heater. Employee cleaned and sanitized the floor.
Fixed on the spot
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.
Employee purse stored on sofa syrups, employee purses and sweaters stored on food storage shelves over croutons and single service items.
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.