Courtyard by Marriott Tampa Oldsmar
4014 Tampa Rd, Oldsmar, FL 34677 · Permanent Food Service · License 6215554
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection3 high priority (fixed by the Sep 14 follow-up), 3 basic-12
- Safety score88
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 14, 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 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Potatoes cut 47°F, in unit over night, no temperature taken this morning. No other foods in unit to take temperatures.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Potatoes cut 47°F, in unit over night, no temperature taken this morning. No other foods in unit to take temperatures.
Code 22, Food-contact surfaces clean and sanitized: Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature 147°F. 3 compartment sink set up for sanitizing until dishwasher can be repaired.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
A box of fryer oil stored on the floor. Operator moved the oil to a minimum of 6" off the floor during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on prep table near food and clean equipment.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Operator put on beard guard during inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.