The Boozy Pig
3255 W Cypress St, Tampa, FL 33607 · Permanent Food Service · License 3918299
What drove the grade
Operator is doing a special process, conducting reduced oxygen packaging, time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection4 intermediate (2 repeats), 3 basic-17
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Operator cuts whole meats and prepares sausage, then vacuum seals them and sells them in a retail style refrigerator in the front of the restaurant.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in kitchen.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with white and purple liquids at dish area.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Cut potato wedges in reach in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach in coolers.
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 purse on bulk box of potatoes. Employee relocated.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Administrative complaint
At the first visitRepeat violationAdministrative complaint
The establishment is conducting reduced oxygen packaging raw meat, smoked chicken and smoked salmon onsite then served to the general public with no approved HACCP plan.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
At the first visit
Cutting board stained on sandwich prep cooler at cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.