Wrights Gourmet House
1200 S Dale Mabry Hwy, Tampa, FL 33629 · Permanent Food Service · License 3907085
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 Aug 27 routine inspection2 high priority (fixed by the Aug 28 follow-up), 2 basic-8
- Safety score92
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 visitAug 28, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Still observed
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with rust.
Still observed.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
Walk in cooler housemade made ranch 49°F ; Eggs 48°F; Prov 48°F; Swiss48F - Cold Holding. Discussed with manager. He told an employee to move all the TCS items at that end of the walk in cooler to another cooler. Walk in cooler is very big and one end of it temps are good while the other end is not as cool. Recommended to manager to have maintenance on walk in cooler. Reach in cooler on front line-Swiss 49°F sliced yesterday and moved from walk in cooler to front line at 10am. Discussed with manager that it was stored above rim of the hotel pan. He had employee move cheese to another reach in cooler. Cheddar 49°F-Discussed with manager. He had employee move to another reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp machine tested between 154-156. Discussed with manager to use 3 compartment sink to sanitize dishes.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on front line grooved with deep cut marks.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with rust.
Two prep table, 1 on front line and 1 in kitchen have bottom shelves that rusted through.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.