Mise En Place

442 W Kennedy Blvd Ste 100, Tampa, FL 336061464

Catering

Last inspected: Feb 26, 2025

Score

High Risk

Across the available record, Mise En Place has six inspections on file, the first dated 2022. Inspectors last stopped by on Feb 26, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.

Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.

The pattern that stands out is “food stored on floor”, which has been cited three times.

That's lower than the typical Tampa restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 26, 2025

Routine - Food

2 critical violations. 1 major violation. 4 minor violations.

View 7 violations

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

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

Nov 12, 2024

Routine - Food

1 critical violation. 1 major violation. 4 minor violations.

View 6 violations

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Food Received at Proper Temperature

FL-12

Required Records Available; Shellstock Tags/Labels

FL-14

Equipment Adequate to Maintain Product Temperature

FL-29

Approved Thawing Methods Used

FL-31

May 21, 2024

Routine - Food

4 minor violations.

View 4 violations

Basic - Equipment in poor repair. Ice machine door is broken falls ro one side when opening.

14-11-5

Basic - Food stored on floor. Empanadas stored on floor inside walk in freezer. Chef removed item from floor and properly stored it. **Corrected On-Site**

08B-38-4

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves above dishwasher.employee removed old labels**Repeat Violation** **Corrected On-Site** **Repeat Violation**

16-46-4

Basic - Time/temperature control for safety food thawed in an improper manner. Duck thawing in standing water. Chef placed duck under running water. **Corrected On-Site**

06-01-5

Apr 9, 2024

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Potentially Hazardous Food Held at Proper Temperature

FL-16

Non-Food Contact Surfaces Clean

FL-23

Toilet Rooms Maintained

FL-53

Feb 16, 2023

Routine - Food

1 critical violation. 1 major violation. 6 minor violations.

View 8 violations

High Priority - Operating with an expired Division of Hotels and Restaurants license.

50-17-3

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oyster held longer then 24 hours inside reach in cooler on cooks line has no date markings.

02C-02-5

Basic - Food stored on floor. Food stored on floor inside walk in freezer. **Repeat Violation**

08B-38-4

Basic - Old food stuck to clean dishware/utensils. Old food stuck on clean storage containers overtop of dishwasher. Chef removed dirty containers and placed at dishwasher. **Corrected On-Site**

16-48-4

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean storage containers on shelves overtop dishwasher. **Repeat Violation**

16-46-4

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.

29-49-6

Basic - Stored food not covered. Demi glaze stored uncovered inside walk in cooler. Chef covered glaze. **Corrected On-Site**

08B-12-5

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket preventing proper air drying. Chef removed mop and properly stored it. **Corrected On-Site**

42-01-4

Sep 23, 2022

Routine - Food

1 critical violation. 3 major violations. 4 minor violations.

View 8 violations

High Priority - Container of medicine improperly stored. Small bottle of pepto bismol stored overtop food preparation table on cooks line. Manager removed and properly stored medications.

41-07-4

Intermediate - Clam/mussel/oyster tags not marked with last date served.

01C-03-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips at time of inspection.

16-37-1

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in chronological order. Manager put tags in proper order. **Corrected On-Site**

01C-05-4

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over cooks line is damaged around pillars.

36-32-5

Basic - Food stored on floor. Food stored on floor inside walk in freezer.

08B-38-4

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on clean dish shelves. Across from walk in cooler. **Repeat Violation**

16-46-4

Basic - Working containers of food removed from original container not identified by common name. Bottles of liquid used for cooking has no labeling of ingredients on cooks line.

02D-01-5

Show all 6 inspections Show less

Frequently Asked Questions

When was Mise En Place last inspected?

The most recent health inspection at Mise En Place on file is from Feb 26, 2025. The public record contains six inspections in total.

What is the most common violation at Mise En Place?

Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Mise En Place.

How does Mise En Place compare to other restaurants in Tampa?

Mise En Place most recently scored 52 out of 100, which is lower than the Tampa average of 79.

Has Mise En Place's inspection record improved over time?

Results have been roughly steady. Inspections at Mise En Place have averaged around six violations per visit across the recent record.

What does a high risk rating mean?

A high risk rating at Mise En Place means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

How often is Mise En Place inspected?

Based on the inspection history on file, Mise En Place is inspected around two times per year on average.

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