District South
Last inspected: Mar 17, 2026
86
Score
Public records show eight inspections at District South stretching back to 2022. On Mar 17, 2026, the health department conducted the most recent visit. 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 four violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
Among Tampa restaurants, the typical score is 79; District South is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection
22-02-4
Basic - Food stored on floor. Observed food stored on floor ins walk in freezer
08B-38-4
86
Sep 23, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained at time of inspection
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets are soiled with old food debris at time of inspection.
23-03-4
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 at time of inspection.
22-20-5
82
Jan 21, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not marked with last day sold.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in back kitchen area is being used as a dump sink. Management removed items from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in back kitchen area. Manager placed paper towels at handwashing sink. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Gaskets are torn inside reach in cooler on cooks line.
14-11-5
Basic - Food stored on floor. Juice stored on floor inside walk in cooler along with canned drinks.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on rack in front of dishwasher.
16-46-4
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 cooks line. Chef removed and properly stored drink. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in bar area. Employee removed bucket from floor and properly stored it. **Corrected On-Site**
21-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee not using a hair restraint on cooks line. Employee put on hair restraint. **Corrected On-Site** **Repeat Violation**
13-03-4
55
Aug 21, 2024
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 111F. Chef refilled and heated water to 155F. **Corrected On-Site**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on small double door refrigerator on cooks line has stains and is no longer cleanable.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink by walk in cooler. Chef removed strainer and trash from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees lack proof of food handlers certificate.
53B-10-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. No ambient air thermometer inside reach in cooler across from fryer.
05-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee not using hair restraint while working cooks line. Employee put on hair net. **Corrected On-Site**
13-03-4
47
Mar 19, 2024
Routine - Food
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
67
Aug 16, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
67
Feb 14, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef placed cooked chicken on a salad with bare hands.
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on grill took off his gloves put on a new pair without washing his hands. Had a discussion with chef about proper hand washing.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at the end of cooks line is blocked by a trash can.
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 121F.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
47
Aug 19, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Raw steak at 49F at 12:40 retemp 42F Raw pork at 47F at 12:40 retemp 41F All items placed on ice inside walk in cooler. **Corrected On-Site** **Warning**
03A-21-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand washing sink at end of cooks line. Employee relocated trash can. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back kitchen area has dishes stored in it. Employee removed dishes. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Food stored on floor. Box of chicken stored on floor inside walk in cooler. Chef removed chicken and properly stored it. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and properly stored them. **Corrected On-Site** **Warning**
10-20-4
52
Frequently Asked Questions
When was District South last inspected?
The most recent health inspection at District South on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at District South?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at District South.
How does District South compare to other restaurants in Tampa?
District South most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has District South's inspection record improved over time?
Results have been roughly steady. Inspections at District South have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at District South 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 District South inspected?
Based on the inspection history on file, District South is inspected around two times per year on average.
Nearby Restaurants