Fresh Kitchen Tampa Palms
Last inspected: Mar 31, 2026
95
Score
Fresh Kitchen Tampa Palms appears in inspection records nine times, starting in 2023. On Mar 31, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “unwashed fruits/vegetables stored over ready-to-eat food” is the recurring theme, flagged three times.
Fresh Kitchen Tampa Palms' latest score of 95 sits above the Tampa average of 79. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls and lids on front counter line not inverted. Manager inverted. **Corrected On-Site**
25-06-4
95
Aug 28, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 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. Emailed a copy. Manager printed and posted. **Corrected On-Site**
11-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils standing water on the cook line temping at 116F. Manager had an employee remove. **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed a copy. Manager printed and posted. **Corrected On-Site**
51-13-4
Basic - Cutting board has cut marks and is no longer cleanable on the cook line.
14-09-4
78
Feb 26, 2025
Routine - Food
5 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
78
Sep 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Observed sprayer handle in hand sink in dish area. Manager removed **Corrected On-Site**
31A-11-4
90
Apr 23, 2024
Complaint Full
No violations found.
100
Apr 16, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup then handled rags and wipe down table. They then proceeded to put gloves on and handle cooked sweet potatoes. Manager educated and hand employee wash hands **Warning**
12A-05-4
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. Thermometer tested at 147.9f **Warning**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cauliflower mash (121F - Hot Holding) **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by racks at dish area. Management moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager **Corrective Action Taken** **Warning**
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas in water on cook line at 120f, and 73f. **Warning**
10-07-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Observed unwashed tomatoes stored over washed Brussels sprouts in walk in cooler. Manager moved. **Warning**
08B-17-4
47
Sep 27, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner on hand sink in dish area Corrected -observed employee remove **Corrected On-Site**
41-10-4
Basic - Drain cover(s) missing. Observed missing at mop sink Corrected observed employee replace **Corrected On-Site**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in prep area Corrected -observed employee remove **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and bags stored over food in dry storage area
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nest in plastic dishes in storage
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed cracked plastic lids stored on storage hook ion wall in hallway to back kitchen
14-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored On prep table Corrected -observed employee place in proper area **Corrected On-Site**
21-12-4
64
Feb 28, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Temped at 156f. Manager will manually sanitize in three compartment sink **Corrective Action Taken**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line and front line: cooked salmon (127F - Hot Holding); cooked salmon (130F - Hot Holding) manger voluntarily discarded. Discussed warming unit not large enough for pan, also discussed time as a public health control and emailed paperwork **Corrected On-Site**
03B-01-6
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.
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Corrective Action Taken**
50-09-4
Basic - Unwashed avocados and peppers stored over ready-to-eat food, cut cabbage, juices
08B-17-4
61
Jan 27, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink by dishwasher with pans stacked in front of the handsink. Dishwasher moved the pans out of the way. **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans with water inside creating wet nesting.
24-08-4
Basic - Open dumpster lid. Observed the shared dumpster with the lid open. Manager had employee shut the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored above ready to eat red cabbage. Manager moved the cabbage away from the tomatoes. **Corrected On-Site**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting board with excessive grooves on the board.
14-09-4
74
Frequently Asked Questions
When was Fresh Kitchen Tampa Palms last inspected?
The most recent health inspection at Fresh Kitchen Tampa Palms on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Fresh Kitchen Tampa Palms?
Across the inspection record, “unwashed fruits/vegetables stored over ready-to-eat food” has been cited three times, more than any other issue at Fresh Kitchen Tampa Palms.
How does Fresh Kitchen Tampa Palms compare to other restaurants in Tampa?
Fresh Kitchen Tampa Palms most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Fresh Kitchen Tampa Palms' inspection record improved over time?
Results have been roughly steady. Inspections at Fresh Kitchen Tampa Palms have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fresh Kitchen Tampa Palms 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 Fresh Kitchen Tampa Palms inspected?
Based on the inspection history on file, Fresh Kitchen Tampa Palms is inspected around three times per year on average.
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