Level 3 Tasting Room-Bakery-Banquet Kitchen
Last inspected: Apr 3, 2026
82
Score
Across the available record, Level 3 Tasting Room-Bakery-Banquet Kitchen has 10 inspections on file, the first dated 2022. The most recent report on file is from Apr 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
Looking across the full record, “dented cans present” is the recurring theme, flagged two times.
Level 3 Tasting Room-Bakery-Banquet Kitchen's latest score of 82 sits above the Tampa average of 79. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dented cans present. 3 fire roasted peppers harvest red. 1 can red gold dice tomatoes can storage next to cooling cooler.
01B-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes unwashed over ready to eat onions lettuce mix manager removed to proper storage **Corrected On-Site**
08B-17-4
82
Sep 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Observed 2 employee trainings not expired. Observed 6 employee trainings expired issued 9 2 21 and 8 3 22
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed items bread making room. **Corrected On-Site**
40-06-5
86
Jul 10, 2025
Routine - Food
No violations found.
100
Apr 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to adulteration of food product. rop bagged beef in the walk in cooler dated 3-31 held less than 48 hours. Butcher walk in Raw chicken not dated frozen in rop bag in walk in cooler butcher walk in Ahi tuna thawing still in packaging walk in cooler
01B-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Bakery room sink had equipment stored inside.
31A-11-4
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. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority.
03G-50-1
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Stop Sale issued due to adulteration of food product.Reduced oxygen bagged beef in the walk in cooler dated 3-31 held less than 48 hours. Butcher walk in Raw chicken not dated frozen in rop bag in walk in cooler butcher walk in 3-502.12(F)(3) FC: (F) A HACCP Plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: (3) Removed from its package in the food establishment within 48 hours after packaging.
03G-54-1
64
Oct 23, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Dispenser was not working properly, so employees free poured sanitizer concentrate into the water without testing it.
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By end of hall, operator will place breaker on it, or cap it off
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chicken Jus. In walk in cooler dated 10-18-2024, but from yesterday, operator placed proper date on it.
02C-02-5
Basic - Can opener blade not kept sharp - observed metal shavings. Operator removed it to be repaired **Corrected On-Site**
14-22-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold drawers on hot line, can opener soiled, operator directed the employee to clean the drawers, and sent the can opener to move cleaned and blade replaced. **Corrective Action Taken**
22-16-4
61
Apr 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
90
Dec 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
22-20-5
95
Dec 12, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Only reaching 155F **Warning**
22-49-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food stored on floor. In walk in freezer **Corrected On-Site** **Warning**
08B-38-4
74
Nov 17, 2022
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of roasted eggplant purée has dent in side of can. Chef discarded can of eggplant purée. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Individual cutting board on food preparation table has stains.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels dispenser is not dispensing paper towels at hand washing sink by food preparation table to the left as you enter kitchen area. Chef fixed paper towel dispenser. **Corrected On-Site**
31B-05-4
Basic - Food stored on floor. Cases of shrimp stored on floor inside walk in freezer. Employee removed shrimp and properly stored it. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in commissary kitchen.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying in dishwasher area. Chef properly hung mop. **Corrected On-Site**
42-01-4
58
Aug 23, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade dressings: Saffron aioli dated 08/06/22 Roasted garlic aioli dated 08/06/22
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade dressings: Saffron aioli dated 08/06/22 Roasted garlic aioli dated 08/06/22
01B-24-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup walk-in freezer. At the end of the kitchen.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop ranch.
14-01-5
64
Frequently Asked Questions
When was Level 3 Tasting Room-Bakery-Banquet Kitchen last inspected?
The most recent health inspection at Level 3 Tasting Room-Bakery-Banquet Kitchen on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Level 3 Tasting Room-Bakery-Banquet Kitchen?
Across the inspection record, “dented cans present” has been cited two times, more than any other issue at Level 3 Tasting Room-Bakery-Banquet Kitchen.
How does Level 3 Tasting Room-Bakery-Banquet Kitchen compare to other restaurants in Tampa?
Level 3 Tasting Room-Bakery-Banquet Kitchen most recently scored 82 out of 100, which is higher than the Tampa average of 79.
Has Level 3 Tasting Room-Bakery-Banquet Kitchen's inspection record improved over time?
Yes. Recent inspections at Level 3 Tasting Room-Bakery-Banquet Kitchen have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Level 3 Tasting Room-Bakery-Banquet 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 Level 3 Tasting Room-Bakery-Banquet Kitchen inspected?
Based on the inspection history on file, Level 3 Tasting Room-Bakery-Banquet Kitchen is inspected around three times per year on average.
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