Food+beer

25026 Wesley Chapel Blvd, Lutz, FL 33559 · Permanent Food Service · License 6113883

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Dishmachine not sanitizing properly.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
3 high priority (2 fixed by the Sep 22 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic
-22
Administrative complaint on Sep 11, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score66

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 22, 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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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 due to food not being in a wholesome, sound condition.
  Cooked pasta marked date 9/1/26, butter spread date 9/3//26, cooked beer cabbage date9/1/26 .in reach in cooler in cook line, see stop sale
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked pasta marked date 9/1/26, butter spread date 9/3//26, cooked beer cabbage date9/1/26 .in reach in cooler in cook line, see stop sale
- 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. Dish machine tested three times and chlorine 0ppm reading , Operator set up triple sink sanitation tested and quaternary 200ppm.
  Fixed on the spotRepeat violationAdministrative complaint
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.
  Feta cheese , blue cheese crumb and gallon milk opened over 24 hours no date marked in walk in cooler . Operator marked the dates correctly
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Vegetables sliced blades soiled and food debris buildup. Soda gun interior soiled and black mold like substance buildup in bar.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked wings and fries in containers not covered in walk in cooler, Operator covered them with lids
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries above pico in walk in cooler
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Soiled dry wiping cloth on prep table, operator removed it to sanitizer bucket
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda nozzles exterior soiled and black mold like substance buildup,
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall soiled with black mold like substance buildup behind dish machine and triple sink
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.