Chefonpoint

6901 N 56Th St, Tampa, FL 33617

Indian

Last inspected: Mar 25, 2026

100

Score

Low Risk

The health department has logged eight inspections at Chefonpoint, the earliest from 2023. The latest inspection on file is from Mar 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Recent visits have produced comparable findings, with counts hovering near one violation per visit.

Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.

Compared to the broader Tampa restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 25, 2026

Routine - Food

No violations found.

100

Sep 4, 2025

Routine - Food

No violations found.

100

Aug 7, 2025

Routine - Food

1 major violation.

View 1 violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Employee couldn't provide certificate. **Warning**

53A-01-7

Feb 26, 2025

Routine - Food

No violations found.

100

Nov 5, 2024

Routine - Food

4 major violations. 1 minor violation.

View 5 violations

Intermediate - No soap provided at handwash sink. Manager replaced soap at the hand washing sink. **Corrected On-Site**

31B-03-4

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. Provided manager with a copy of poster. Manager posted it on the wall. **Corrected On-Site**

11-27-4

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink being blocked by clean utensils. Manager removed utensils. **Corrected On-Site**

31A-09-4

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed a quaternary test kit but the operator is using chlorine as a sanitizer.

16-32-5

Basic - No Heimlich maneuver/choking sign posted. Provided manager with a copy of poster. Manager posted it on the wall. **Corrected On-Site**

51-13-4

Apr 30, 2024

Routine - Food

1 critical violation.

View 1 violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during routine inspection. **Corrective Action Taken**

50-17-3

Nov 30, 2023

Routine - Food

1 critical violation. 3 major violations. 1 minor violation.

View 5 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cooked corn 88 F, operator reheated at time of inspection. Reheated to 167 F, **Corrected On-Site** **Repeat Violation**

03B-01-6

Intermediate - Handwash sink used for purposes other than handwashing. First aid kit in handwash sink . Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**

31A-11-4

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and seafood eggrolls in reach in cooler .

02C-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards in kitchen. **Repeat Violation**

22-02-4

Basic - Employee with no beard guard/restraint while engaging in food preparation.

13-04-4

May 2, 2023

Routine - Food

1 critical violation. 2 major violations. 3 minor violations.

View 6 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: sausage 110 F, chicken 114 F, made at 12 pm operator reheated at time of inspection to bring back up to temperature. Second temperature at 1:47 pm. Sausage 166 F, chicken 182 F, **Corrected On-Site**

03B-01-6

Intermediate - Handwash sink used for purposes other than handwashing. Sponge and spray bottle in handwash sink. Operator relocated at time of inspection. **Corrected On-Site**

31A-11-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

22-02-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf above prep table next to food for establishment.

40-06-5

Basic - Food stored on floor. Bulk oil on floor.

08B-38-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues of reach in coolers in MFDV.

22-16-4

Show all 8 inspections Show less

Frequently Asked Questions

When was Chefonpoint last inspected?

The most recent health inspection at Chefonpoint on file is from Mar 25, 2026. The public record contains eight inspections in total.

What is the most common violation at Chefonpoint?

Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Chefonpoint.

How does Chefonpoint compare to other restaurants in Tampa?

Chefonpoint most recently scored 100 out of 100, which is higher than the Tampa average of 79.

Has Chefonpoint's inspection record improved over time?

Results have been roughly steady. Inspections at Chefonpoint have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Chefonpoint 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 Chefonpoint inspected?

Based on the inspection history on file, Chefonpoint is inspected around three times per year on average.

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