211 Restaurant
Last inspected: Mar 17, 2026
95
Score
211 Restaurant appears in inspection records 14 times, starting in 2022. The newest entry in the record is dated Mar 17, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded four times.
211 Restaurant's latest score of 95 sits above the Tampa average of 79. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.white board **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
14-09-4
95
Mar 16, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Tested 2 times at 0 ppm discussed with operator to use the three comp sink to sanitize the dishes **Repeat Violation** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating **Warning**
50-17-3
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 8 employees no food manager present **Warning**
53A-05-6
Basic - Cutting board has cut marks and is no longer cleanable.white board **Warning**
14-09-4
64
Sep 16, 2025
Routine - Food
No violations found.
100
Aug 12, 2025
Complaint Full
No violations found.
100
Aug 11, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Observed: 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. Tested at 5 ppm discussed with manager to use the three compartment sink. Priority: High Priority
22-41-4
Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm retested to 200 ppm **Corrected On-Site** Priority: Basic
21-08-4
82
Jul 15, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Dented full red tomato paste 1 can See stop sale.
01B-01-4
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. Tested at 0 ppm retested to 10 ppm. Dishwasher is going use the three compartment sink for chlorine technician came out and fixed the chlorine onsite tested at 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from vulcan oven ambient air temperature 51 f cook chicken 46 f cut lettuce 46 f cut tomatoes 46 f cheese 48 f manager moved all foods to different cooler. Food held less than 4 hours.all foods temp went down to 43 f during inspection **Corrected On-Site**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on lunch menu
02B-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.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For front line service breakfast cut melons yogurt cream cheese spread butter. Emailed paperwork to operator.
03F-10-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna not removed from packaging. Employees began to cut marks into the product **Corrected On-Site**
06-09-1
45
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator moved to other cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Equipment in poor repair. Reach in cooler, make station for pizza Prep not holding cold, and has pooling water inside toe food storage area
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Waiting for repairs, operator is using alternate dish machine in banquet area until repairs are complete.
16-55-4
67
Sep 12, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at the bar by the trash can on the end. 1 live fly in the dry storage area where the plates are stored, operator made aware and is sending employee to eliminate the issue and sanitize the areas. **Corrective Action Taken**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By prep area, operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples are wrapped but not the pears, any fruit with a skin that can be consumed must be protected.
08B-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back storage
24-05-4
Basic - Floor soiled/has accumulation of debris. Floors and floor drains in back dry storage. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Operator moved. **Corrected On-Site**
10-20-4
61
Mar 6, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Walk in cooler shelving **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet equipment and plates **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back dry storage **Warning** - From follow-up inspection 2024-03-06: still some debris under the equipment **Time Extended**
36-73-4
82
Mar 5, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line cooler at front kitchen left side when facing doors to buffet area. ; Plant Foods (45F - Cold Holding); cut tomato (45F - Cold Holding); cheeses (44F - Cold Holding); cut greens (45F - Cold Holding) operator iced down all items. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Walk in cooler shelving **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep sink. **Warning**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet equipment and plates **Warning**
24-05-4
Basic - Floor soiled/has accumulation of debris. Back dry storage **Warning**
36-73-4
64
Oct 17, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator had some certificates from safe staff, Human Resources will provide the rest at next inspection. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Pipes under ice well in kitchen soiled. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
14-11-5
78
Oct 12, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
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. 0 ppm **Warning**
22-41-4
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. Dishwasher loaded dirty dishes then unloaded clean dishes without hand wash, discussed with operator. Operator coached the employee **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator had some certificates from safe staff, Human Resources will provide the rest at next inspection. **Warning**
53B-13-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**
29-28-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet **Warning**
08B-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water half full on clean prep table **Warning**
12B-07-4
Basic - Equipment in poor repair. Pipes under ice well in kitchen soiled. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Tiles in walk in cooler **Warning**
36-17-5
Basic - Inside/outside of dumpster not clean. Dumpster and surrounding area not clean **Warning**
33-10-4
45
Mar 27, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
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. Dishwasher going from dirty to clean dishes, discussed with operator proper hand-washing when handling clean equipment. **Corrective Action Taken**
12A-13-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Issued form to operator. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Issued form to operator. **Corrective Action Taken**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Fixed during inspection. **Corrected On-Site**
31B-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Plumbing system in disrepair. Overflow on hand sink missing pipe, operator will replace or plug hole.
29-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees coffee cup with water pitchers **Repeat Violation**
12B-07-4
43
Oct 18, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
50
Frequently Asked Questions
When was 211 Restaurant last inspected?
The most recent health inspection at 211 Restaurant on file is from Mar 17, 2026. The public record contains 14 inspections in total.
What is the most common violation at 211 Restaurant?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at 211 Restaurant.
How does 211 Restaurant compare to other restaurants in Tampa?
211 Restaurant most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has 211 Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at 211 Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 211 Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 211 Restaurant inspected?
Based on the inspection history on file, 211 Restaurant is inspected around four times per year on average.
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