Boulon Brasserie
Last inspected: Nov 20, 2025
95
Score
Boulon Brasserie appears in inspection records 12 times, starting in 2023. The latest inspection on file is from Nov 20, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to one violation per visit.
Looking across the full record, “observed” is the recurring theme, flagged three times.
Among Tampa restaurants, the typical score is 79; Boulon Brasserie is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 20, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar area left side of wall exterior by reach in hand washing sink exterior and middle section of the bar area underneath sinks for washing.Observed the pipe running down into drain soiled with possible mold like substance and inside the drain. Bar manager showed receipt when in house company came to run test on mold.
23-03-4
95
Sep 25, 2025
Complaint Full
No violations found.
100
Sep 18, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in cooler across from flat top grill ambient air 45F Cold holding butter 52F feta cheese 48F onions 46F liquid egg 51F cook pasta 48F manager added ice to rapid cool Priority: High Priority
03A-02-5
Intermediate - Observed: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Blanched cauliflower not dated held for 1 day. Manager voluntary discarded Priority: Intermediate
03G-09-5
Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 retested to 200 **Corrected On-Site** **Repeat Violation** Priority: Basic
21-08-4
74
Jul 29, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler oh cooks line Cold holding. Oyster 45 f 2nd temp raw oyster 43F Reach in cooler far end by walk in cooler employee moved to freezer all Cook line cut greens 47 f cook beef 45 f cook onions 47 f employees moved to freezer to 43F **Corrected On-Site**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.employee washing dishes in the three compartment sink with quaternary sanitation at 0 ppm. Employee went to storage to add more quaternary sanitation
22-45-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee went to storage to get new container of quaternary sanitation. Retested to 200 ppm **Corrected On-Site**
22-43-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corner sink at bar side corner. **Repeat Violation**
31B-02-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef was not labeled in walk in cooler held less than 48 hours employee added time and date to all packaging of raw beef **Corrected On-Site**
03G-53-1
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. The dish machine was off due to power establishment was using three compartment sink with quaternary sanitizer.
16-55-4
52
Mar 31, 2025
Complaint Full
No violations found.
100
Mar 27, 2025
Complaint Full
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: calimar 52 f lobster 62 cut lettuce 48 f crambu la 49 f raw oysters 52 f reach in cooler on edge of main cooks line ambient air temperature 52 f manager moved all foods to walk in cooler Walk in cooler Cold holding: cook chicken 44 f cook noodles 44 f butter 45 f ambient air temperature 43 f 44 f door was opened for a long period of time due to big delivery
03A-02-5
High Priority - Live, small flying insects found 4 live flies inside hand washing sink at bar area.
35A-02-7
Intermediate - Handwash sink not accessible for employee use at all times. By three compartment sink employees revmoved **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at mini service bar had. Utensil in the sink employee removed.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand washing sink at bar
31B-02-4
Intermediate - No soap provided at handwash sink. At hand washing sink at bar
31B-03-4
50
Nov 7, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Mar 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags do not have tag out dates. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
01C-03-4
Basic - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
24-08-4
86
Feb 28, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 124F **Warning**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags do not have tag out dates. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. inside some of the Reach in coolers in the kitchen. **Repeat Viola **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
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. **Repeat Violation** **Warning**
24-08-4
58
Jul 13, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator replaced chemicles. **Corrected On-Site**
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen blocked by mop sink in dish area, and at bar used as dump sink , operator fixed both issues **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Emailed to operator. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Unsealed wood shelving in dry storage. in food preparation, food storage, warewashing area or bathroom.
36-02-5
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. **Corrected On-Site**
24-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
52
Feb 28, 2023
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Bar area **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not **Corrected On-Site**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front of cooksline **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar area **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top shelf over 3 compartment sink
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Bar area **Corrected On-Site**
21-09-4
43
Jan 19, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Boulon Brasserie last inspected?
The most recent health inspection at Boulon Brasserie on file is from Nov 20, 2025. The public record contains 12 inspections in total.
What is the most common violation at Boulon Brasserie?
Across the inspection record, “observed” has been cited three times, more than any other issue at Boulon Brasserie.
How does Boulon Brasserie compare to other restaurants in Tampa?
Boulon Brasserie most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Boulon Brasserie's inspection record improved over time?
Yes. Recent inspections at Boulon Brasserie have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Boulon Brasserie 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 Boulon Brasserie inspected?
Based on the inspection history on file, Boulon Brasserie is inspected around four times per year on average.
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