Smith's Provisions
615 S Channelside Dr #11 & 12, Tampa, FL 33602 · Permanent Food Service · License 3918273
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 Sep 1 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler by steam well short ribs 44°F raw beef 45°F raw bacon 47°F manager turned down the reach in Cooler. 2nd temp raw beef 45°F raw bacon 47°F short rib 43°F moved to freezer
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot holding : queso 90°F 2nd temp 165°F manger reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee waked into container than began washing dishes no hand washing observed. Employee washed hands after discussion.
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed for 1 employee missing after for 1 employee.
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.