Charann's Tavern
Last inspected: Mar 30, 2026
26
Score
Inspectors have visited Charann's Tavern eight times, with records going back to 2022. On Mar 30, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
That's lower than the typical Tampa restaurant, which scores around 79. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
6
Major latest
6
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded cheddar cheese 56°F at 12:35 PM left inside front line reach in cooler overnight. Cut tomatoes 52°F at 12:35 PM left inside front line reach in cooler overnight. Cooked onions 52°F at 12:41 PM left inside front line reach in cooler overnight. Cut lettuce 50°F at 12:41 PM left inside front line reach in cooler overnight. Liquid egg whites 59°F at 12:46 PM left inside front line reach in cooler overnight. Liquid eggs 55°F at 12:47 PM left inside front line reach in cooler overnight. **Warning**
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at front line cook wear new gloves without first washing hands. Discussed with manager, proper hand washing for all employees. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 56° at 12:35 PM left inside front line reach in cooler overnight. Cut tomatoes 52°F at 12:35 PM left inside front line reach in cooler overnight. Cooked onions 52°F at 12:41 PM left inside front line reach in cooler overnight. Cut lettuce 50°F at 12:41 PM left inside front line reach in cooler overnight. Liquid egg whites 59°F at 12:46 PM left inside front line reach in cooler overnight. Liquid eggs 55°F at 12:47 PM left inside front line reach in cooler overnight **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee collected water some handwashing sink next to three compartment sink for ice bin. **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Located at handwash sink next to front line reach in freezers. Manager provided soap at time of inspection. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked wings. Manager added date to wings at time of inspection. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No original certificate for Jermaine C, expired on 10/11/2025. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. One unlabeled chemical spray bottle at bar area. Manager labeled spray bottle at time of Inspection. **Corrected On-Site** **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drip trays and interior of flattop grill soiled on front line cook. **Repeat Violation** **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef thawing out on kitchen counter next to front line cook. Manager relocated beef into walk-in cooler at time of inspection. **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine area and at mop sink. **Repeat Violation** **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquids not label in establishment. **Repeat Violation** **Warning**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Manager provided and posted sign at time of inspection. **Corrected On-Site** **Warning**
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks. **Warning**
14-09-4
26
Dec 18, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee working without a beard restraint.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation. Employee removed drink and properly stored it. **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelves on cooks line. Chef removed and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Water leaking from pipe and/or faucet/handle. Water leaking in pan underneath grill.
29-11-4
Basic - Floor soiled/has accumulation of debris. Floor soiled underneath white refrigerator in kitchen area.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher.
36-27-5
58
Jan 14, 2025
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. Reach-in cooler under grill - Cold Holding: sliced provolone 48 F, sliced turkey 47 F, raw beef burger 46 F, raw chicken 46 F. Operator moved items to reach-in freezer, re temp at time of inspection: sliced provolone 38 F, sliced turkey 36 F, raw beef burger 38 F, raw chicken 37 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at mop sink area. Labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk-in cooler.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
64
Aug 6, 2024
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. Drawer cooler under grill on cook line: sliced provolone cheese 45 F, raw sliced steak 45 F. Operator placed ice bags on items. Re temped: sliced provolone cheese 41 F, raw sliced steak 39 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
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 0ppm. Sanitizer was empty, operator replaced with a full container of sanitation solution, ran dish machine again and test 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at cook line. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler.
02C-02-5
Basic - Cutting boards has cut marks and is no longer cleanable. On reach-in cooler and prep table at cook line. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board at prep table. Removed to proper area. **Corrected On-Site**
40-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm.
21-08-4
52
Jan 5, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: shredded cheddar 48 F, fresh salsa 48 F. Operator stated that items was stored on prep table for about 30 minutes. **Corrective Action Taken**
03A-02-5
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. Ran dish machine multiple times, tested 0ppm. Operator replaced sanitizer solution, ran dish machine multiple times, tested 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler and prep table. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next dish machine blocked by large trash can. Operator relocated trash can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sinks next to reach-in freezers and dish machine. Operator fixed and working properly. **Corrected On-Site**
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
52
Jul 18, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top drawer over the raw beef beef meatball in lower drawer cooler on cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can in kitchen. Operator relocated trash can. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Top microwave at kitchen.
22-08-4
64
Jan 24, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Aug 15, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers cooler under griddle on cook line: Cold holding: sliced cheese 45 F, sliced turkey 49 F, sliced raw steak 50 F, raw chicken 49 F. Operator moved items to other reach-in cooler and walk-in cooler, also placed on ice at time of inspection. Re temped: sliced cheese 42F, sliced turkey 43 F, sliced raw steak 41 F, raw chicken 40 F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, Chili and various cooked items in walk-in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. By mop sink.
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in walk-in cooler. Operator removed drinks. **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Hole in or other damage to wall. Next to office.
36-24-5
50
Frequently Asked Questions
When was Charann's Tavern last inspected?
The most recent health inspection at Charann's Tavern on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Charann's Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Charann's Tavern.
How does Charann's Tavern compare to other restaurants in Tampa?
Charann's Tavern most recently scored 26 out of 100, which is lower than the Tampa average of 79.
Has Charann's Tavern's inspection record improved over time?
No. Recent inspections at Charann's Tavern have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Charann's Tavern means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Charann's Tavern inspected?
Based on the inspection history on file, Charann's Tavern is inspected around two times per year on average.
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