Julian
Last inspected: Mar 24, 2026
70
Score
The health department has logged 11 inspections at Julian, the earliest from 2022. On Mar 24, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around nine violations to closer to three violations per visit over the last few inspections.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing five times across the record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : 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. Ran dish machine multiple times, temped 138F, 137F, and 142F. operator setup sanitizer in three-compartments sink to manually sanitize food contact surfaces, and contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-24: Dish machine repair in progress, waiting for parts. three-compartments sink setup for manually wash, rinse and sanitize food equipment. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of a sandwich press at front line soiled with old food debris. Soda gun nuzzle soiled at bar. **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** - From follow-up inspection 2026-03-24: **Time Extended**
53B-09-4
70
Mar 16, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of cut chorizo 46 F and cooked black bean 47 F stored in reach-in cooler at front cook line. Operator moved to reach-in freezer, re temped cut chorizo 42 F, cooked black bean 43 F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
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. Ran dish machine multiple times, temped 138F, 137F, and 142F. operator setup sanitizer in three-compartments sink to manually sanitize food contact surfaces, and contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of a sandwich press at front line soiled with old food debris. Soda gun nuzzle soiled at bar. **Warning**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to three-compartments sink in kitchen. **Warning**
31B-05-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed an office staff eating in kitchen while food employees preparing food. **Warning**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 food employee at front cook line. **Corrected On-Site** **Warning**
13-03-4
50
Oct 31, 2025
Routine - Food
No violations found.
100
Aug 29, 2025
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fishes thawed remain in sealed packages in walk-in cooler. Operator states all fishes were fresh not frozen when conducting reduced oxygen packaging onsite, then stored in walk-in freezer. **Warning**
03G-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled dishes, then picked up clean dishes from dish machine with the same gloves. Discussed with operator about proper gloves changing and handwashing procedures, operator coached employee at time of inspection. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon, Cod, snapper and calamari. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of clam chowder (115F - Hot Holding) stored on grill top at front cook line. Operator reheated to 165+ F at time of inspection. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. A container and a used gloves stored in handwash sink at cook line. A wet wiping cloth stored coping handwash sink at lobby bar back warewashing area. Operator removed all items from handwash sinks. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front cook line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At front cook line. **Warning**
31B-03-4
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. The establishment is conducting ROP fish onsite without an approved HACCP. **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. At lobby bar back warewashing area. **Warning**
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. **Warning**
42-01-4
Basic - Water leaking from pipe and/or faucet/handle. three-compartments sink in kitchen. **Warning**
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at clean equipment storage shelf in kitchen. Torn door gaskets in dessert reach-in cooler at front cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Dessert reach-in cooler door gasket soiled with mold like slimy substance at front cook line. **Warning**
23-24-4
22
Mar 31, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at time of inspection
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Some cutting boards grooved in kitchen at time of inspection.
14-09-4
Basic - Food stored on floor. Observed opened case of food stored on walk in freezer door at time of inspection. Operator moved case to shelf during inspection **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in bulk flour. Operator removed scoop to be cleaned. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Door gaskets on reach in coolers are soiled at time of inspection. - Sides of line cook equipment are soiled at time of inspection.
23-03-4
74
Aug 9, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Feb 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Toxic substance/chemical improperly stored. Observed a spray can of chemicals stored on prep table on cookline Corrected observed employee place at chemical station **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink on cookline Corrected -observed employee remove **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and soup with no date mark in walk-in cooler Observed employee date mark items **Corrected On-Site**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored on oven handles in back prep area Corrected -observed employee remove **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee remove **Corrected On-Site**
12B-07-4
55
Jul 11, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44°, corrected action chef placed salmon on ice to bring temperature to 41°. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by boxes, corrected, boxes moved during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at kitchen employee hand wash sink in kitchen, corrected , chef fixed dispenser at time of inspection. **Corrected On-Site**
31B-05-4
Basic - Food stored on floor. Bag of sugar stored on floor in walk in cooler . Corrected , chef placed sugar on shelf at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Repeat Violation**
21-01-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled, corrected, Chef labeled containers during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines with rust ant mold build up .
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint, corrected, employee placed hair net on at time of inspection. **Corrected On-Site**
13-03-4
52
Apr 26, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cooked foods in walk in cooler , Chef placed raw shrimp on bottom shelf at time of inspection. **Corrected On-Site**
08A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher placing dirty dishes in machine and removing clean with no hand washing. Corrected action taken, inspector discussed with Chef proper procedures regarding hand washing. **Corrective Action Taken** **Repeat Violation**
12A-25-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
22-59-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened containers of milk and cooked rice held over 24 hrs not date marked . **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense paper towels front cooks line , corrected , Chef replaced paper towels. **Corrected On-Site**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled, corrected , Chef labeled during inspection. **Corrected On-Site**
02D-01-5
43
Dec 19, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. Opened containers of cream held over 24hrs not date marked , corrected, chef labeled cream during inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-12-19: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning** - From follow-up inspection 2022-12-19: **Time Extended**
16-32-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-19: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean pans. **Warning** - From follow-up inspection 2022-12-19: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at a drip, corrected , chef turned on dipper well . **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-19: **Time Extended**
10-03-4
70
Jul 15, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. One dented can of Bushs Black beans, one can of peeled tomatoes, both with deep dents . **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
01B-01-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
21-12-4
70
Frequently Asked Questions
When was Julian last inspected?
The most recent health inspection at Julian on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Julian?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Julian.
How does Julian compare to other restaurants in Tampa?
Julian most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Julian's inspection record improved over time?
Yes. Recent inspections at Julian have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Julian 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 Julian inspected?
Based on the inspection history on file, Julian is inspected around three times per year on average.
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