Woody's Greek Salads

1722 S Dale Mabry, Tampa, FL 33629 · Permanent Food Service · License 3907662

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. lettuce 46°F; turkey 46°F; sliced cheese 47.High priority · fixed by the Sep 9 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (1 fixed by the Sep 9 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-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

Sep42026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 4, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. lettuce 46°F; turkey 46°F; sliced cheese 47.
  All in same reach in cooler in back of prep area.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Tested at 10 ppm. Manager added more chlorine. Retested at 50 ppm
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle on shelf with food. Manager moved
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards stained.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Handler certificates not completely filled out. Manager completed them.
  Fixed on the spot
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside of soda machine soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers on drying rack wet nesting. Manager restacked them.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Single service cups on floor in dry storage room. Manager moved.
  Fixed on the spot
- 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 bike in dry storage.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tank not secure by soda machine.
  Repeat violation
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.