Strandhill Public

309 W Palm Ave, Tampa, FL 33602 · Permanent Food Service · License 3918519

Official report

out of 100

Grade A

Safety score 92 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.raw shell eggs above cheddar shredded cheese reach in by stop.High priority · fixed on the spot · 2 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
1 high priority (fixed on the spot), 1 intermediate (1 repeat), 1 basic
-8
Safety score92

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

Oct202026

Complaint inspection

3 violations found

First visitOct 20, 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.
3 violations found:
- 1 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.raw shell eggs above cheddar shredded cheese reach in by stop.
  Moved to correct storage. Raw pork over milk and sauces same reach in cooler .
  Fixed on the spot
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 for multiple
  Repeat violation
Basic1
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw chicken in bucket sitting in sink no running water
Official report, on the Florida DBPR website

Earlier inspections 1

Sep162026B86Routine inspection6 violations, 1 high priority No follow-up needed

First visitSep 16, 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.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 5 times after multiple attempts retested to 50ppm
  Fixed on the spotRepeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White boards soiled on cooks line
- 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. Missing for multiple employees. Observed for one employee bartender .missing for 1 employee
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Cooks line at 79°F employee added hot water
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Stored on prep table employee removed from table
  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 phone on prep table. Employee removed from table
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.