Sarione Restaurant

3940 W Cypress St, Tampa, FL 33607 · Permanent Food Service · License 3912941

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 complaint inspection
4 high priority (1 fixed on the spot), 7 intermediate, 5 basic (2 repeats); intermediate violations cost 18 at most
-46
Safety score54

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov52026

Complaint inspection

16 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 4 High priority
- 7 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A pan of raw short ribs (45°F - Cold Holding) and raw pork (47°F - Cold Holding) stored in small reach-in cooler by dish machine at kitchen. Operator moved items to other reach-in cooler. Re temped: raw short ribs (43°F - Cold Holding); raw pork (44°F - Cold Holding).
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw chicken stored over unwashed whole lettuces and Napa cabbages in walk-in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw bacon and raw squids stored over ready to eat sauces and peeled onions in walk-in cooler.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee touched soiled handles of the reach-in coolers then returned to handling food without replacing gloves. Discussed gloves changing and handwashing techniques with operator.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Beef broth, pork broth and other cooked food in walk-in cooler.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink faucet disrepair at kitchen entrance and employee unable to utilize for handwashing.
  Handwash sink used for purposes other than handwashing.
  Employee stored unwashed silverware and cleaning tools in handwash sink at wait station. Discussed with operator about handwash sink for handwash only.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At kitchen entrance.
- Code 35, Insects, rodents, pests and animals: Evidence of feeding stray/wild animals - food/water bowls provided outside.
  Observed multiple cats outside with food/waters bowls on floor behind the establishment.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Beef broth, kimchi soup and various food items in walk-in cooler.
  Food not stored at least 6 inches off of the floor.
  Multiple bags of beef ribs stored on floor in walk-in freezer. Employee moved to shelves.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  3 food employees working in the kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Broken filters with gaps.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with accumulation of grease and dust.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug112026A93Routine inspection7 violations No follow-up needed

First visitAug 11, 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.
7 violations found:
- 7 Basic
What the inspector cited
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  A few bags of ice cubes and other food items stored on floor in walk-in freezer.
- Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
  Employee opened a can of soda and drinking at food prep area in kitchen. Operator educated employee at time of inspection.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Multiple employees working with food in kitchen.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach-in cooler door gaskets torn at cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk-in cooler fan guards soiled with accumulation of dust.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  In dry food storage room.
  Wall soiled with accumulated grease, food debris, and/or dust.
  In walk-in cooler and dry food storage room.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.