The Cafe by Mise en Place
4100 George J Bean Pkwy, Space F2-15699 Terminal F, Tampa, FL 33607 · Permanent Food Service · License 3918146
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 inspection1 high priority (fixed on the spot), 2 intermediate, 3 basic (1 repeat)-13
- Safety score87
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.
6 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.
Reach-in cooler at cook line: sliced ham 48°F, sliced tomato 52°F, raw steak 47°F, raw beef burger 51°F. A carton of half and half creamer 46°F stored in walk-in cooler. Operator moved food items to walk-in freezer. Re temped: sliced ham 42°F, sliced tomato 40°F, raw steak 43°F, raw beef burger 43°F, creamer 43°F.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice cubes dumped in handwash sink by salad station.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At salad station in kitchen.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink at salad station in kitchen.
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.