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Licensee
Name: 220 EAST License Number: SEA3911559
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 220 E DAVIS BLVD
TAMPA, FL 33606

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/10/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Bar area
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen area.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the cooksline
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooksline
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
36-22-4    Basic - Floor area(s) covered with standing water. Near large ice machine
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Back kitchen and walk in cooler
36-11-4    Basic - Floors not maintained smooth and durable. Throughout back kitchen
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
36-24-5    Basic - Hole in or other damage to wall. Dish machine area, bar area **Repeat Violation**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
29-27-4    Basic - Mop sink in disrepair. Operator has new mop sink ordered
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
33-16-4    Basic - Open dumpster lid.
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
14-17-4    Basic - Walk-in and reach-in cooler/freezer shelves with rust that has pitted the surface. **Corrective Action Taken** **Repeat Violation**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 200 ppm Refilled sanitizer container. **Corrected On-Site**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Explained to manager hand wash violation.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler 48-52 homemade dressings 48°, Butter 49° Shredded cheese 52° placing in another reach in cooler. **Corrective Action Taken**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over Raw fish. Reach in cooler on cooksline **Corrected On-Site**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. One near back door and drain cover **Corrected On-Site**
35A-21-4    High Priority - Rodent burrow or rodent nesting materials present. Wood chips on floor hole in wall gnaw marks on walls under bar area.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Bar area
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near bar area. **Corrected On-Site**
31B-03-4    Intermediate - No soap provided at handwash sink. Near walk in cooler **Corrected On-Site**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.