Hendersons Bar and Kitchen
Last inspected: Mar 4, 2026
82
Score
Inspectors have visited Hendersons Bar and Kitchen 13 times, with records going back to 2022. On Mar 4, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Accumulation of black/green mold-like substance” comes up most often, recorded three times in the inspection record.
Compared to the broader Tampa restaurant scene, where the average is 79, this is a stronger showing. There isn't much in the file that would give a customer pause.
13
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken tenders stored over raw beef and bacon. Employee moved chicken to bottom shelf during inspection. **Corrected On-Site**
08A-24-5
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
Sep 23, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 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
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in server area of kitchen at time of inspection.
41-17-4
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 bulk sugar scoop handle in sugar at time of inspection n
10-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee bottled soda in walk in next to pepperoni at time of inspection.
08B-49-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi thawed on cooks line in package stating to remove from package before thawing. See stop sale.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black/yellow mold like substance inside ice machine bin at time of inspection
22-20-5
67
May 14, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-04-09: **Time Extended**
53A-07-6
90
Apr 8, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside paperwork binder. **Warning**
35A-05-4
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. Dishwasher tested 0ppm of chlorine. Owner connected no chlorine bucket dishwasher tested 100ppm of chlorine. **Corrected On-Site**
22-41-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen by dishwasher is being used as a dump sink. Employee removed dump pan from handwashing sink. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hang over burger on menu comes with a sunny side up egg that is not identified as raw ingredient on menu. **Warning**
02B-01-5
Basic - Food stored on floor. Boxes of grease stored on floor underneath counter in kitchen area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 113F on cooks line.
10-07-4
50
Jan 15, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing used as dump sink in kitchen area.
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser not working properly on cooks line.
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on food preparation table. Employee removed phone and properly stored it. **Corrected On-Site**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in food preparation sink.
06-01-5
74
Nov 12, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
70
Aug 20, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 89F. Employee discarded water. **Corrected On-Site**
10-05-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dishwasher is being used as dump sink. Owner removed trash from sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in bar area.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice is soiled.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled by walk in cooler.
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting in kitchen area.
21-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before preparation. Chef washed off lettuce. **Corrected On-Site**
08B-39-4
52
May 23, 2024
Food-Licensing Inspection
No violations found.
100
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. **Warning**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in food preparation sink in back kitchen area. Manager placed chicken under running water. **Corrected On-Site**
06-01-5
74
Oct 10, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line.
31B-02-4
Intermediate - No person in charge present during hours of operation.
53A-11-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of pizza reach in cooler.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink has slow draining water by dishwasher.
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket.
42-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside freezer on cooks line.
12B-13-4
67
Jun 27, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was Hendersons Bar and Kitchen last inspected?
The most recent health inspection at Hendersons Bar and Kitchen on file is from Mar 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hendersons Bar and Kitchen?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Hendersons Bar and Kitchen.
How does Hendersons Bar and Kitchen compare to other restaurants in Tampa?
Hendersons Bar and Kitchen most recently scored 82 out of 100, which is higher than the Tampa average of 79.
Has Hendersons Bar and Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Hendersons Bar and Kitchen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hendersons Bar and 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 Hendersons Bar and Kitchen inspected?
Based on the inspection history on file, Hendersons Bar and Kitchen is inspected around four times per year on average.
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