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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: HILTON GARDEN INN - TAMPA YBOR HISTORIC DISTRICT License Number: SEA3912110
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1700 E 9 AVE
TAMPA, FL 33605

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/11/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 4 8
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - exterior of cans in dry storage **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. - various utensils and equipment in the kitchen **Corrected On-Site** **Warning**
14-11-4    Basic - Equipment in poor repair. - cracked exterior of reach in cooler by door handle **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. - on Oven door handle on cook line **Warning**
08B-04-4    Basic - Open condiments provided for self-service not properly protected. - granola at buffet line uncovered in plastic **Warning**
25-05-4    Basic - Single-service articles improperly stored. - black unwrapped straws on top of the microwave stored in soiled container **Corrected On-Site** **Warning**
21-10-4    Basic - Soiled dry wiping cloth in use. - dry cloth was used to handle unclean garbage can then continued to be used in food service area **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. - stained/soiled in various locations Other observances: -ceiling stained/soiled **Warning**
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee went inside of a soiled/stained black book bag, gloves on, grabbed a thermometer, no glove change or handwash then went to the cook line to grab food and make an omelet **Warning**
12A-28-4    High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped his gloves on his soiled pants then continued service **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. - 3 flies in dry storage area. Contacted. Eco lab to get pest control immediately **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line ( all above 45°F - 51°F) - shredded cheese - shell eggs - pooled eggs -diced ham - spinach - sausage -diced tomatoes - raw beef **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. - raw chicken next to pickles in reach in cooler by cooks line **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. - stove area - interior of reach in cooler **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - milk in reach in cooler **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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. - Cooked broccoli **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395