Trident

126 W Fletcher Ave, Tampa, FL 33612 · Permanent Food Service · License 3917814

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 23 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (2 fixed by the Oct 23 follow-up, 1 fixed on the spot), 2 intermediate, 5 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- 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.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cooked chickpeas (54°F - Cold Holding) cooked rice (50°F - Cold Holding) bean soup (50°F - Hot Holding) green pea curry (50°F - Cold Holding) butter (50°F-cold holding )
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked chickpeas (54°F - Cold Holding) cooked rice (50°F - Cold Holding) bean soup (50°F - Hot Holding) green pea curry (50°F - Cold Holding) butter (50°F-cold holding )
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Bread wrapped in non-food grade cloth. Owner removed bread from cloth and properly stored bread.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice, cooked chickpea flour cooked and held longer then 24 hours has no date markings.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on reach in cooler has stains on cooks line.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle used in rice bin.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Soiled dry clothes stored on food preparation tables through kitchen area.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 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 cell phone stored on food preparation table on cooks line.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored inside mop bucket by back door.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.