Del Frisco's Grille
Last inspected: Mar 27, 2026
52
Score
Across the available record, Del Frisco's Grille has 10 inspections on file, the first dated 2022. The latest inspection on file is from Mar 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Del Frisco's Grille's latest score of 52 falls below the Tampa average of 79. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
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. Ran dish machine multiple times, temped 144.8F, 144.1F, 144.7F. Operator converted with chlorine sanitizer and ran dish machine multiple times, tested 50ppm chlorine and temped 163.2F. **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at salad station Cold Holding: crumbled blue cheese 47 F, Sour cream 48 F, tomato sauce 47 F, butter 53 F. Operator moved items to walk-in freezer to rapid chill. Re temped: crumbled blue cheese 41 F, Sour cream 39 F, tomato sauce 43 F, butter 45 F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips (160F) or irreversible thermometer. **Repeat Violation**
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by roller carts at dish machine area. Operator removed carts away from handwash sink. **Corrected On-Site**
31A-09-4
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.
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
52
Oct 10, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by large ovens at cook line: shredded cooked steak 47 F, various flavors butter 51-57 F. A carton of liquid egg 47 F in walk-in cooler. Operator moved items to walk-in freezer: cooked steak 41 F, liquid egg 43 F, butters 43-45 F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 500+ppm. Operator diluted with water and test 200ppm. **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 500+ppm. Operator diluted with water and test 200ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over crab cake mix in walk-in cooler. Operator rearranged items to prevent cross contamination. **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.
16-33-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. A few pieces of frozen tuna thawing in walk-in cooler remained in sealed packages. Operator removed tuna from bags at time of inspection. **Corrected On-Site**
06-09-1
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at middle of the cook line.
29-11-4
Basic - Food not stored at least 6 inches off of the floor. A few bags of drinking ice stored in container on floor in walk-in freezer. Operator moved to shelf. **Corrected On-Site**
08B-47-4
37
Apr 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of cooked pasta 49-51 F store in reach-in cooler at cook line. It was stored on prep table for about 30 minutes per employee. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Carts stored in front of handwash sink at dish machine area blocking access to utilized for hand wash. Operator moved carts away from handwash sink at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge could not engaged, wash temperature gauge broken.
16-38-5
Basic - Water leaking from faucet in handwash sink at dish machine area.
29-11-4
Basic - In-use tongs stored on equipment door handle between uses. 3 tongs hanging on oven handle at cook line. Operator moved to shelf at time of inspection. **Corrected On-Site**
10-20-4
67
Aug 13, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted garlic (50 - Cold Holding) in reachin cooler on cookline
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed roasted garlic (50 - Cold Holding) in reachin cooler on cookline for an undetermined amount of time.
01B-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside ice cream cooler
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in bar area
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee remove **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under hand sink on cookline Corrected observed employee place on shelf **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour stored on in dry storage area Corrected-Observed employee label **Corrected On-Site**
02D-01-5
58
Mar 4, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of plum tomatoes stored on can cart in dry storage area
01B-01-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed butter time mark exceeds 4 hour time frame on cookline adjacent to oven
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (128F - Hot Holding)in hot holding unit Observed employee discard
03B-01-6
Intermediate - No soap provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelf above bacon fat on service line Corrected observed employee remove purse **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label Corrected -observed employee label **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Observed employee place in sanitizer bucket **Corrected On-Site**
21-12-4
50
Sep 22, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
21-12-4
95
Sep 21, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Mar 6, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Opened container of milk held over 24 hr not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-06: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-06: **Time Extended**
21-12-4
86
Mar 2, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler, top load , on cooks line not maintaining proper temperature, Tatar sauce make in house 53°' butter milk 50°, cheese curds 51°, raw chicken 59°,haddock 51°, ever beer badder 58°, cooked ribs 54°, wings 54° **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees changing gloves with no hand washing, corrected action taken , inspector discussed with management proper hand washing procedures. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-07-5
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. Opened container of milk held over 24 hr not date marked. **Repeat Violation** **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking employee hand wash sink on cooks line, corrected , manager moved garbage can during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in dish room , corrected, manager placed paper towels in dispenser at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on food prep table, corrected, employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
50
Oct 19, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
70
Frequently Asked Questions
When was Del Frisco's Grille last inspected?
The most recent health inspection at Del Frisco's Grille on file is from Mar 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Del Frisco's Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Del Frisco's Grille.
How does Del Frisco's Grille compare to other restaurants in Tampa?
Del Frisco's Grille most recently scored 52 out of 100, which is lower than the Tampa average of 79.
Has Del Frisco's Grille's inspection record improved over time?
No. Recent inspections at Del Frisco's Grille have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Del Frisco's Grille 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 Del Frisco's Grille inspected?
Based on the inspection history on file, Del Frisco's Grille is inspected around three times per year on average.
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