Elevage
Last inspected: Oct 21, 2025
74
Score
Public records show 11 inspections at Elevage stretching back to 2022. The most recent visit was on Oct 21, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to three violations before.
The pattern that stands out is “in-use tongs stored on equipment door handle between uses”, which has been cited five times.
That's lower than the typical Tampa restaurant, which scores around 79. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bin of tongs/spatula stored in hand washing sink at end of hot line. Operator removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Gaskets on reaching cooler at upstairs bar has build up of mold like substance
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer located in prep walk-in cooler
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handles. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at upstairs bar has mold like substance build up **Repeat Violation**
22-20-5
74
Jan 30, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 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. Employee cutting cucumber for toppings with bare hands.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Collard greens cooked on 01/18/2025 is pass it's 7 day shelf life. Chef discarded collard greens. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic and oil (68F - Cold Holding) cooked rice (60F - Cold Holding) black beans (51F - Cold Holding) raw shrimp (59F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held time as a public health control has no time markings on flattop grill on cooks line. Chef added proper time stamp to butter. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher final rinse temperature reach 130F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
22-56-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chili stored inside walk in cooler has no date markings. Chef discarded chili. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold-like substance.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Employee removed and properly stored drink.
12B-07-4
Basic - Employee eating while preparing food. Employee eating while prepping food.
12B-01-4
Basic - Food stored on floor. Ketchup stored on floor inside refrigerator unit in back hallway. Chef removed ketchup and properly stored it. **Corrected On-Site**
08B-38-4
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**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 43F. Chef discarded water and placed utensil's at dishwasher. **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cucumber not washed before preparation. Employee washed cucumbers. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Cooked chili stored inside walk in cooler uncovered. Chef discarded chili. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature . Chef placed pork under running water. **Corrected On-Site**
06-01-5
23
Jul 25, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
64
Apr 30, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Cooked pork belly. - From follow-up inspection 2024-02-29: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing in bar area is being used as a dump sink. - From follow-up inspection 2024-02-29: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pork belly,raw steak. - From follow-up inspection 2024-02-29: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink. - From follow-up inspection 2024-02-29: **Time Extended**
16-46-4
70
Feb 27, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area. 4 live flies at bar area.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to line pan of boiled eggs inside reach in cooler on cooks line. Chef removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to adulteration of food product. 22 pound of pork belly. Due to reduced oxygen packaging longer than 48 hours. 02/19/2024
01B-03-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 88F. Chef empty water and placed items at dishwasher. **Corrected On-Site**
10-05-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Cooked pork belly.
03G-46-1
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing in bar area is being used as a dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon toast not identified as raw on menu. Poached eggs not identified on menu as raw ingredient. **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pork belly,raw steak.
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baba ganoush made in and held longer then 24 hours has no date markings in refrigerator hallway. Chef added proper date markings. **Corrected On-Site**
02C-02-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid.
12B-12-5
Basic - Food stored on floor. Box of corn stored on floor inside walk in freezer. Chef removed corn and properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves across from 3 compartment sink.
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 discarded drink.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed and properly stored sanitizer solution. **Corrected On-Site**
21-38-4
25
Aug 16, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
64
Apr 20, 2023
Complaint Full
5 minor violations.
View 5 violations
Basic - Food storage container/container lid cracked or broken. Plastic containers on clean dish shelves have broken corners and cracks.
14-38-4
Basic - Food stored on floor. Cream sauce stored on floor inside refrigerator. Chef removed cream sauce from floor and properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs and placed at dishwasher. Tongs hanging on oven door handle on cooks line. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink on cooks line. **Repeat Violation**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath dishwasher.
29-11-4
78
Nov 16, 2022
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 107F. Chef changed water and heated it to 155F. **Corrected On-Site**
10-05-5
Intermediate - Handwash sink not accessible for employee use at all times. Bottle of chemicals stored in hand washing sink in dishwasher area. Chef removed chemicals and properly stored it. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in bar area. Chef placed soap at bar hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in bar area.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying. Chef hung mop. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and properly stored it. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in back hallway.
22-20-5
Basic - Food stored on floor. Boxes of food stored on floor inside walk in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in dishwasher area.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelf's next to dishwasher. **Repeat Violation**
16-46-4
50
Jul 15, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato paste. Stop sale issued.
01B-01-4
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. Heavy cream opened longer then 24 hours ago has no dat markings. Chef added proper date markers to heavy cream
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has stains and is no longer cleanable white cutting board on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink had seasoning stored in it at bar. Manager removed seasonings and properly stored it. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at bar.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler at end of cooks line. **Repeat Violation**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying by hand washing sink on cooks line. Chef properly stored mop. **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor between reach in coolers on cooks line. Employee removed bucket and properly stored it.
21-38-4
50
Frequently Asked Questions
When was Elevage last inspected?
The most recent health inspection at Elevage on file is from Oct 21, 2025. The public record contains 11 inspections in total.
What is the most common violation at Elevage?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Elevage.
How does Elevage compare to other restaurants in Tampa?
Elevage most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Elevage's inspection record improved over time?
No. Recent inspections at Elevage have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Elevage means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Elevage inspected?
Based on the inspection history on file, Elevage is inspected around three times per year on average.
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