Whiskey Joe's Bar and Grill
7720 Courtney Campbell, Tampa, FL 33607 · Permanent Food Service · License 3907093
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 Sep 15 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 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 - First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Reach-in cooler for salad dressing in kitchen: coleslaw (49°F - Cold Holding); tomato salsa (50°F - Cold Holding); homemade ranch (50°F - Cold Holding); homemade blue cheese dressing (50°F - Cold Holding). Operator moved all time/temperature control for safety food to other working reach-in cooler at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
A pan of raw beef burger stored over raw steaks in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice cubes in handwash sinks at server station by kitchen entrance and at main lobby bar.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At main lobby bar.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Heather Knight, Executive Chef, expired on 09/07/2026; Rashawn Adams, Sous chef, expired on 05/04/2026. Operator provided proof of recertification in progress.
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.