Whiskey Cake Kitchen & Bar
2223 Westshore Blvd Unit B207, Tampa, FL 33607 · Permanent Food Service · License 3918246
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 Oct 6 complaint inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 6, 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.
A container of hard boiled eggs (48-51°F - Cold Holding) stored on reach-in cooler. Operator moved into reach-in cooler. Re temped egg 45-46°F.
Fixed on the spotRepeat violation
Intermediate3
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.
3 containers of chili in walk-in cooler. Operator date marked at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
2 trash cans stored in front of the handwash sink at prep kitchen. Operator relocated trash cans.
Fixed on the spotRepeat violation
Soap dispenser at handwash sink not working/unable to dispense soap.
At prep kitchen. Operator provided hand soap at time of inspection.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Final rinse gauge malfunction.
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Air conditioning condensation dripping from ceiling and ac vents onto floor at kitchen by dish machine area in kitchen. No food or food equipment contaminated observed at time of inspection.
Earlier inspections 1
B83Routine inspection7 violations, 1 high priority No follow-up needed
- 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.
7 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.
A container of sliced roast beef (51°F - Cold Holding) and sliced tomato (49°F - Cold Holding) stored in reach-in cooler at cook line. Operator moved items to reach-in freezer, re temped: sliced roast beef (45°F - Cold Holding); sliced tomato discarded.
Fixed on the spotRepeat violation
Intermediate3
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer blades and food contact surfaces soiled with old food debris.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash cans and other large equipment stored in front of the handwash sinks in kitchen. Operator relocated items away from handwash sinks at time of inspection.
Fixed on the spot
Basic3
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
All sanitizer buckets tested 100ppm. Operator remade sanitizer and retested 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Floor fan soiled with accumulation of dust.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.