Stonewood Tavern & Grill
17050 Palm Pointe Dr, Tampa, FL 33647 · Permanent Food Service · License 3912953
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 9 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
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 9, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
house made ranch dressing (64°F - Cold Holding at 4:15, placed in cooler at 3:00, retemp 43°F at 4:36); house made blue cheese dressing (65°F - Cold Holding at 4:15, placed in cooler at 3:00, retemp 43°F at 4:36) manager placed items on ice to rapid cool
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed a few cracked plastic and melted plastic containers in dry dish area across from dish machine. Discussed replacing them with manager.
Ice buildup in reach-in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Observed old labels stuck to food containers after cleaning in the dish drying rack across from dish machine.
Manager discussed cleaning old labels off pans before placing them through dish machine with employee in dish area. He started to take containers and remove old labels and re-sanitize them.
Fixed on the spot
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.