The Cracked Pepper Cafe
2901 Busch Blvd Ste 1020, Tampa, FL 33603 · Permanent Food Service · License 3918322
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 Jul 30 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 8 basic-26
- Safety score74
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 visitJul 30, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter and cheese in small reach in cooler in front. Employee moved items to back cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw sausage over rte items on cook line. Operator moved sausage to cooler underneath.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener has soiled blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink in back room no paper towels. Employee loaded paper towels in dispenser.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. One employee had proof of training but they could not find training certs for other employees.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Meat sitting out on prep table to thaw. Discussed proper thawing methods with operator.
Code 33, Garbage and refuse: Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard.
Dumpster not located on solid pad. Talked to maintenance guy about getting the waste management company to move.
Missing drain plug at dumpster.
Open dumpster lid.
Grease on the ground and/or pad around grease receptacle.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches on floor in corner by triple sink. Discussed with operator need for cleaning of that area later today.
Code 36, Floors, walls, ceilings and ventilation: Floor and wall soiled/has accumulation of debris.
In prep area.
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.
Phone on prep area by toaster. Employee removed phone.
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.
- 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.