Bern's Steak House
Last inspected: Apr 7, 2026
90
Score
Public records show nine inspections at Bern's Steak House stretching back to 2022. Inspectors last stopped by on Apr 7, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up two times.
Bern's Steak House's latest score of 90 sits above the Tampa average of 79. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over dish machine. Operator moved drink during inspection **Corrected On-Site**
12B-07-4
90
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp codling holding at (45F) at 3:26 chef placed shrimp on ice for rapid chill. Temperature at 3:50 (39F). **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop crab claws in refrigerator next to prep sink on cooks line. Chef removed and properly stored beef. **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature measuring device not used to check dishwasher.
16-33-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours on sauté line has no date markings. Chef added proper date markings to heavy cream. **Corrected On-Site**
02C-03-5
Basic - In-use tongs stored on equipment door handle between uses. Tong hanging on pipe at end of grill line. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Chef washed onions. **Corrected On-Site**
08B-39-4
52
Feb 11, 2025
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to line pan of oysters.
14-86-1
Intermediate - Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Growing Land crest sprouts with no process waiver. **Warning**
03G-47-2
Basic - Ice scoop handle in contact with ice. Chef removed ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cooks line.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Chef removed cloth. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Chef turned on cold water. **Corrected On-Site**
06-01-5
64
Jul 23, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
May 21, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wash cloth sanitizer quaternary ammonia at 50ppm. Chef discarded sanitizer. **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
22-20-5
Basic - Food stored in undrained ice. Raw beef stored in melted ice. Chef drained water and properly stored steak. **Corrected On-Site**
08B-31-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth and placed cutting board at dishwasher. **Corrected On-Site**
21-04-4
67
Aug 31, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Washing Fruits and Vegetables
FL-42
70
Jan 20, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Jul 21, 2022
Complaint Full
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp at 45F prepared longer then 24 hours ago. Stop sale issued.
01B-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and stored longer then 24 hours has no date markings inside walk in cooler in bakery area. Employee placed proper date markers on milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by back door entrance has stains and is no longer cleanable. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips at time of inspection. Chef placed chlorine test strips at dishwasher. **Corrected On-Site**
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler next to lobster tank has torn gaskets.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on salad line. Chef removed employee drink. **Corrected On-Site**
12B-13-4
Basic - Food storage container/container lid cracked or broken. Plastic containers on clean dishes shelves across from dishwasher have cracks and broken corners.
14-38-4
45
Frequently Asked Questions
When was Bern's Steak House last inspected?
The most recent health inspection at Bern's Steak House on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Bern's Steak House?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Bern's Steak House.
How does Bern's Steak House compare to other restaurants in Tampa?
Bern's Steak House most recently scored 90 out of 100, which is higher than the Tampa average of 79.
Has Bern's Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Bern's Steak House have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bern's Steak House 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 Bern's Steak House inspected?
Based on the inspection history on file, Bern's Steak House is inspected around two times per year on average.
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