Fresh Kitchen
Last inspected: Nov 10, 2025
82
Score
Going back to 2022, Fresh Kitchen has nine inspections in the public record. The most recent report on file is from Nov 10, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “observed”, showing up seven times.
Restaurants in Tampa average 79, so Fresh Kitchen is doing better than most peers. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 10, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. Priority: Intermediate
22-02-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked clear food containers in kitchen at time of inspection. Priority: Basic
24-08-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Observed spray bottle not labeled in kitchen at time of inspection. Priority: Basic
02D-01-5
82
Aug 18, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes as they loaded dish machine then without washing hand and changing gloves handle clean food containers at time of inspection.
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed large food container stored on hand wash sink my walk in cooler at time of inspection. Employee moved container during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection **Repeat Violation**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed dipper well with utensils at 127F by kitchen door at time of inspection. Employee raised water temp. End temp 140F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed partial old labels and adhesive residue on clean food containers stored on shelves at time of inspection.
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stainless mixing bowls stored on shelves in back kitchen at time of inspection.
24-08-4
61
Mar 20, 2025
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards in the kitchen are stained at time of inspection.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee energy drink stored on lower prep table shelf next to green bean and broccoli prep. Operator moved drink to office during inspection. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed measuring cup/scoop handle in cut cilantro on cooks line. Operator removed scoop to have it washed during inspection. **Corrective Action Taken**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clear plastic measuring cup used to scoop cooked rice in pan of water stored on top of back up sauces on cooks line. Spoke with operator about keeping in use utensils in water of at least 135F. Operator removed water and scoop at time of inspection. **Corrected On-Site**
10-07-4
78
Feb 3, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in the kitchen at time of inspection. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand wash sink in prep room at time of inspection.
31A-11-4
Basic - Floor soiled/has accumulation of debris. Floor in kitchen behind equipment is soiled with old grease at time of inspection.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in two dipper wells temping 120F at time of inspection. Operator turned temperature up on dipper wells during inspection. **Corrective Action Taken**
10-07-4
Basic - Open dumpster lid. Dumpster lid open on dumpster on left side of dumpster pad at time of inspection.
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow floor drain under three compartment sink in dish area at time of inspection.
29-19-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on mixing bowls stored on shelves in kitchen at time of inspection.
24-08-4
64
Sep 5, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher handle dirty dishes/pans then handle clean sanitized dishes at time of inspection.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed hotel pan of chicken breast stored over steaks in low boy reach in cooler. Operator had employees switch pans at time of inspection. **Corrected On-Site**
08A-20-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored in water of only 127F. Operator increased temperature of dipper well. Temp of 140 during inspection **Corrected On-Site**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen stained at time of inspection
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on bags of food in prep room at time of inspection. Operator had employees move items to appropriate location. **Corrected On-Site**
40-06-5
55
Jan 11, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wash cloth on counter on cooks line. Employee moved to sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop bucket with soiled water out by mop sink. Operator emptied bucket and set to dry during inspection **Corrected On-Site**
42-02-4
Basic - Missing drain plug at dumpster. Dumpster on right side missing drain plug at time of inspection
33-11-4
Basic - Old labels stuck to food containers after cleaning. Observed black food container over cooks line with old sticker residue. Operator moved to dish room to have cleaned **Corrective Action Taken**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in mop bucket out by mop sink. Operator moved mop to dry. **Corrected On-Site**
42-01-4
78
Jul 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 chlorine ppm. After correction 100ppm **Corrected On-Site**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board s used on cooks line heavily soiled
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line we're in standing water at 131f. Spoke to operator corrected to 135f. **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cook cutting unwashed broccoli operator washed broccoli **Corrective Action Taken**
08B-39-4
Basic - Water leaking from pipe and/or faucet/handle. Slow to drain hand wash sink near walk-in cooler. Leaking pipe. **Corrected On-Site**
29-11-4
70
Oct 31, 2022
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 124f Recooked 167f **Corrected On-Site**
03C-44-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed copy to management
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishroom
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
51-16-7
Intermediate - No soap provided at handwash sink. Dishroom
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dishroom
31B-04-4
50
Aug 3, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 48 cut tomatoes 46 placed in another cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener **Repeat Violation**
22-02-4
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. Triple sink is set up **Corrective Action Taken**
22-56-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. **Corrected On-Site**
16-05-4
55
Frequently Asked Questions
When was Fresh Kitchen last inspected?
The most recent health inspection at Fresh Kitchen on file is from Nov 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Fresh Kitchen?
Across the inspection record, “observed” has been cited seven times, more than any other issue at Fresh Kitchen.
How does Fresh Kitchen compare to other restaurants in Tampa?
Fresh Kitchen most recently scored 82 out of 100, which is higher than the Tampa average of 79.
Has Fresh Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh Kitchen have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fresh Kitchen 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 inspected?
Based on the inspection history on file, Fresh Kitchen is inspected around three times per year on average.
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