First Base Club Kitchen
Last inspected: Mar 11, 2026
70
Score
Across the available record, First Base Club Kitchen has five inspections on file, the first dated 2023. On Mar 11, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up three times.
Restaurants in Tampa average 79, so First Base Club Kitchen trails the local norm. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located at handwash sink next to three compartment sink. **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on front line reaching cooler. **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
14-09-4
70
Mar 3, 2026
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line, reaching cooler. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink located at front line blocked by speed cart with boxes of hot dogs. Handwash sink next to three compartment sink blocked by boxes of potato chips and single service cups. Employee unblocked sinks at time of inspection. **Corrected On-Site** **Warning**
31A-09-4
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. Dish machine temperature at 150F. Discussed with manager to set up three compartment sink with sanitizer at time of inspection until dish machine is repaired. Three compartment sink Quaternary ammonia sanitizer tested at 200ppm at time of inspection. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Located at handwash sink next to three compartment sink. **Warning**
31B-03-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying mixing bowls with a blue cloth. Discussed with employee to allow all utensils to be air dried. **Warning**
24-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pots stored on dry storage rack not inverted, located next to dish machine. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with cut marks on front line reaching cooler. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage stored inside the bottom of a hot box. Employee removed beverage at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack next to dish machine. **Warning**
24-08-4
43
Mar 19, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. Sliced ham not date marked in Reach in cooler. Employee added date during time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on door knob adjacent to mop closet.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. 6 tanks no secured adjacent to Reach in cooler.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on shelf over front line Reach in cooler. Operator disposed of bottle during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Located adjacent to front line grill.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles of sauces in Reach in cooler not labeled. Employee began to add labels during time of inspection. **Corrective Action Taken**
02D-01-5
61
Mar 6, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Honey butter dated 2-25-24
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across cooks line Cold holding: cut 45 f cut lettuce 46 f ambient air temperature employees placed products in freezer. All products to 43 f Cold holding: raw beef 53 f 2nd temp 43 f Cold holding: beef raw 46 f all products to 43 f **Corrected On-Site**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for some employees.
11-26-1
58
Mar 27, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw beef and touched ready to eat buns and did not wash hands. Discussed with employee the importance of hand washing. Observed employee wash hands. **Corrective Action Taken**
12A-07-5
High Priority - Employee washed hands with cold water.
12A-19-4
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 by e mail **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email. **Corrective Action Taken**
11-26-1
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 - Employee with no hair restraint while engaging in food preparation.
13-03-4
52
Frequently Asked Questions
When was First Base Club Kitchen last inspected?
The most recent health inspection at First Base Club Kitchen on file is from Mar 11, 2026. The public record contains five inspections in total.
What is the most common violation at First Base Club Kitchen?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at First Base Club Kitchen.
How does First Base Club Kitchen compare to other restaurants in Tampa?
First Base Club Kitchen most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has First Base Club Kitchen's inspection record improved over time?
Yes. Recent inspections at First Base Club Kitchen have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at First Base Club Kitchen 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 First Base Club Kitchen inspected?
Based on the inspection history on file, First Base Club Kitchen is inspected around two times per year on average.
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