Top Shelf Sports Lounge
401 E Jackson St Ste 101, Tampa, FL 33602 · Permanent Food Service · License 3919179
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 4 basic-14
- Safety score86
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 8, 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.
7 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, other than whole meat roast, hot held at less than 135°F.
Hot holding: queso 127°F steam well employee moved to oven 2nd temp 165°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee on cooks line rub nose with gloves than continued to work in a food preparation process. Discussed with manager the importance of hand washing.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.employee washed knife in hand washing sink.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Frozen boxes of bread on floor. Walk in Freezer chef moved from floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
In between the equipment on cooks line employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee on cooks line. Employee discarded cup.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White cutting boards on main cooking 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.