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Licensee
Name: NEW BEGINNINGS OF TAMPA License Number: SEA3917001
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status:
Location Address: 1410 W CHILKOOT AVE
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/01/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 3 6
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
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle.
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice, mash potatoes, meat sauce, vegetables, Alfredo sauce
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48° milk 47° walk in was cleaned and door was left open for a period of time which cause temp to rise **Corrective Action Taken**
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink. Operator brought in new piece to fix this issue **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Rice, mash potatoes, meat sauce, vegetables, Alfredo sauce
22-05-4    Intermediate - Cutting board(s) stained/soiled.
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
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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.