Take a Break Cafe

8194 Woodland Center Dr, Tampa, FL 33614 · Permanent Food Service · License 3912454

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Aug 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

6 violations found

First visitAug 28, 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:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed turkey 47f, shredded cheese at 49f, and Philly beef at 48f. Operator placed in cooler last night and voluntarily discarded. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Poultry (45°F - Cold Holding), 11:09 39f; Beef (44°F - Cold Holding) retemped at 40f; Dairy (43°F - Cold Holding) retemped at 41f in reach in cooler across from main flat line cook top. Operator prepared and moved into fridge this morning. Observed turkey 47f, shredded cheese at 49f, and Philly beef at 48f. Operator placed in cooler last night and voluntarily discarded. Stop sale issued.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing cleaning substance not labeled underneath three compartment sink.
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed tongs being used for sandwich press had crack in plastic coating. Operator removed coating.
  Fixed on the spot
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  The formica counter to the right of the sandwich press station has been worn down to compressed wood.
  Duct tape used to repair nonfood-contact surface.
  Observed on ice machine next to dish sink.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.