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Licensee
Name:
HILTON GARDEN INN - TAMPA YBOR HISTORIC DISTRICT
License Number:
SEA3912110
Rank:
Seating
License Expiration Date:
02/01/2022
Primary Status:
Ownership Changed
Secondary Status:
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.
Basic - Single-service articles improperly stored.
- black unwrapped straws on top of the microwave stored in soiled container **Corrected On-Site** **Warning**
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**
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**
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**
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**
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**
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**
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**
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.
