Tom's Tavern Forest Hills
124 W Fletcher Ave, Tampa, FL 33612 · Permanent Food Service · License 3917484
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection4 high priority (fixed by the Sep 8 follow-up), 2 intermediate (1 repeat), 5 basic-24
- Complaint after follow-up on Aug 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 31, 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
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches underneath reach in cooler. 2 dead roaches on kitchen floor. 3 dead roaches behind fryers.
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
raw chicken (74°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw chicken (74°F - Cold Holding)
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee picked up trash off floor without washing her hands. Discuss proper hand washing techniques with employee employee washed her hands.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on food preparation table in kitchen area. 1 live roach on kitchen floor. 1 live roach on leg of food preparation table next to 3 compartment sink.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine has buildup of black-mold like substance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink by back door has old food Deb in drain.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of frozen pizza stored on floor inside walk in frezzer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored in food preparation table next to storage shelves.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on kitchen floor. 1 dead roach on compressor of reach in cooler. 1 dead roach on floor behind fryers. 1 dead roach on floor in restaurant in front of storage closet. 1 dead roach inside reach in cooler on cooks line.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Floor are covered with grease behind and underneath fryer in kitchen area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket in back kitchen area.
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.
- Stop sale
- An order that the food can’t be sold or served.