- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
- Basic - Food stored on floor. Dry goods on floor
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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