Barterhouse
Last inspected: Nov 12, 2025
67
Score
Barterhouse has been inspected 10 times since 2023. Barterhouse was last inspected on Nov 12, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
The city-wide average sits at 79, which Barterhouse's 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stored on shelves are stained at time of inspection.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed hand wash sink on cooks line not dispensing paper towels at time of inspection.
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle filled with pink sanitizer stored at bar at time of inspection.
41-17-4
Basic - Food stored on floor. Observed fryer oil stored on floor under oven on cooks line at time of inspection.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Observed reach in cooler door gaskets are soiled at time of inspection. - Observed sides of kitchen equipment are soiled at time of inspection.
23-03-4
67
May 22, 2025
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked grits with bare hand on cooks line.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Gumbo date marked 4/30 White rice date marked 4/20 Dirty rice date marked 4/20 Tomato sauce date marked 4/21 Pimento cheese date marked 4/20
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gumbo date marked 4/30 White rice date marked 4/20 Dirty rice date marked 4/20 Tomato sauce date marked 4/21 Pimento cheese date marked4/20 All items from walk in cooler.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. **Repeat Violation**
22-02-4
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. Total of 3 employees 1 server, 1 bartender and 2 cooks have been working longer than 60 days and do not have employee training. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen and cooks line. Operator provided at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink on cooks line. Operator provided at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Food stored on floor. Bulk oil on floor in dry storage. Operator relocated. **Corrected On-Site**
08B-38-4
41
Dec 5, 2024
Complaint Full
3 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
64
Aug 21, 2024
Complaint Full
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Towels in handwash sink at bar. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar **Warning**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink at bar. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid on top of prep table in kitchen. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table in kitchen. **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk cornmeal. **Warning**
02D-01-5
47
Mar 27, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
67
Dec 20, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
64
Oct 20, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham, eggs and multiple items in walk in cooler . **Warning**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning**
22-02-4
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. **Warning**
53B-01-5
Basic - Faucet/handle not working at plumbing fixture next to large ice machine in kitchen. **Warning**
29-09-4
Basic - Old labels stuck to food containers after cleaning on clear containers stored on dish drying rack. **Warning**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour. **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine on cooks line. **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. **Warning**
24-08-4
55
Jul 6, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at both sinks on cooks line. - From follow-up inspection 2023-07-06: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2023-07-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Croquettes in reach in freezer. Operator labeled at time of inspection. - From follow-up inspection 2023-07-06: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Food stored on floor. Bulk oil on floor of kitchen. - From follow-up inspection 2023-07-06: **Time Extended**
08B-38-4
70
Jun 22, 2023
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: tomato sauce 49 F, cut leafy greens 50 F, ranch 52 F, blue cheese 52 F, Per operator items were placed in reach in cooler one day earlier and is unaware when food went out of temperature.
03A-02-5
High Priority - Container of medicine improperly stored. Pain relief stored on shelf over salt and hot sauce on cooks line.
41-07-4
High Priority - Food stored in ice used for drinks. See stop sale. Jug of milk in ice machine.
08B-56-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Guava BBQ made with tomato paste labeled 6-8-23
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Jug of milk stored in ice machine. Guava BBQ made with tomato paste labeled 6-8-23
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: tomato sauce 49 F, cut leafy greens 50 F, ranch 52 F, blue cheese 52 F, Per operator items were placed in reach in cooler one day earlier. Operator is unaware of when food went out of temperature.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Croquettes in reach in freezer. Operator labeled at time of inspection.
02C-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at both sinks on cooks line.
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk salt. Operator labeled at time of inspection
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in chicken flour. Operator removed at time of inspection.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees with hair restraints. Operator had employee put on at time of inspection. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Bulk oil on floor of kitchen.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen. Operator relocated at time of inspection.
21-12-4
23
Mar 10, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink near mop sink. Operator removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink at bar
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar. Blocked by white chest freezer.
31B-05-4
Intermediate - bottle containing toxic substance not labeled with clear liquid at bar.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on reach in cooler near handwash sink in kitchen. Operator removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone charger on reach in cooler near handwash sink in kitchen. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bulk oil stored on floor in kitchen. Operator relocated at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk chicken flour.
02D-01-5
47
Frequently Asked Questions
When was Barterhouse last inspected?
The most recent health inspection at Barterhouse on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Barterhouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Barterhouse.
How does Barterhouse compare to other restaurants in Tampa?
Barterhouse most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Barterhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Barterhouse have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Barterhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Barterhouse inspected?
Based on the inspection history on file, Barterhouse is inspected around four times per year on average.
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