Noble Crust
Last inspected: Feb 4, 2026
55
Score
Going back to 2022, Noble Crust has 10 inspections in the public record. On Feb 4, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Tampa facility scores 79, putting Noble Crust on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on front cooks line on the floor ,manager raised sanitizer buckets off the floor . **Corrected On- Site** **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed straws in handwashing sink behind bar , employee removed items from sink. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on prep area in back of kitchen next to can rack,and employee drink next to prep station in server area , manager removed and discarded drinks from area. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food without beard guard, employee put on a beard guard. **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraints, employee put on hair restraints. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on ware washing rack next to dishwasher, manager separated containers to dry. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Observed a box of fries stored on floor in second walking cooler adjacent to ice machines in back kitchen, manager moved items off the floor. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid. Observed open dumpster lid , manager closed lid . **Corrected On-Site**
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of food on the front cooks line not labeled.
02D-01-5
55
Jan 20, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2026-01-20: Sent operator a poster of the Big 6 **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled on front line. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
22-02-4
82
Nov 19, 2025
Routine - Food
2 critical violations. 8 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella on front line 53F at 11:26am cooled to 50F at 12:15pm, Fresh mozzarella 60F on front line 53F at 11:26am cooled to 55F at 12:15pm **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Saffron sauce 83F at 11:40am placed on front line flat top grill at 10:45am redemption to 103F at 12:20pm. **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hired for 2 years, no CFM for Sydney. **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled on front line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at bar area used for dumping. Employee removed strained inside Employee handwash sink at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for sanitizer bucket or three compartment sink. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Accumulation of black mold-like substance in the interior of the ice machines. Inside both ice machines. **Repeat Violation** **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages stored on table next to single service sauces. Employee relocated sauces and beverages to an approved location during time of inspection. Employee opened beverage container on top of kitchen prep table adjacent to office. Employee removed drink during time of inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of Boost, yogurt drink, granola bar, and lunch box located inside Reach in cooler at server station. Manager relocated all items to bottom shelf, segregated and identified personal items during time of inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and cellphone stored in top of bag of herbs in back kitchen prep area adjacent to office. Employee relocated personal items to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in back kitchen area adjacent to office without hair or beard guard. Employee wore hair and beard guard during time of inspection. **Corrected On-Site** **Warning**
13-03-4
26
Feb 24, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Sep 16, 2024
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Open dumpster lid.
33-16-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at service area and cooksline
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cooksline **Repeat Violation**
21-04-4
Basic - Food storage container/container lid cracked or broken. Observed plastic container lid on prep line.
14-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal backpacks stored on boxed of soda boxes in back kitchen area
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back kitchen area on top of beverage glass cooler in service area. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in prep reach-in cooler. On cooksline
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Observed in plastic container on prep line.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed plastic container on prep line.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
39
Mar 28, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
78
Oct 25, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Bar dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes. - From follow-up inspection 2023-10-25: Dish machine not in use bar dish machine does not currently work and maintenance came to repair still not working. Discussed with management to use the working high temp dish machine **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-10-25: **Time Extended**
16-62-1
78
Oct 18, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter Cold holding: pancetta 67 f f cut leaves 80 f heated tomato sauce 47 f operator moved foods to freezer 2nd temp cut leaves 43 f cooked tomato sauce 43 f pancetta 55 f **Corrective Action Taken**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washing dishes in a high temperature machine that is not running at 160 wash degrees. Employee placing not sanitized dishes on the clean shelf
22-45-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine washing at 136 f tested 3 times. Discussed with employee to use three compartment sink. Wash rinse and sanitize method
22-49-4
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. Bar dish machine not reading any ppm chlorine tested 2 times discussed with employees to use three compartment sink to sanitize dishes.
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding Mash potatoes 120 in heat table
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Drainer in hand washing sink at bar. Employee removed to proper storage
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
32
May 17, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
29
Dec 7, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: butter 62 f cut tomatoes 62 f 2nd temp operator placed in freezer 2nd temp 43 f Reach in cooler across from bar Milk 56 f half half milk 56 f operator placed in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Bar area tested at 0 ppm ran 2 times. Discussed with operator to use high temp dish machine to wash dishes. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food in hand washing sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Torn reach in cooler gasket on cooks line. Chip lid operator removed.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Of oven.
10-20-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Togo containers gloves outside of the back of restaurant with only a heading cover not fully enclosed
25-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over ready to eat greens. Beer walk in cooler.
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm retested to 200 ppm. **Corrected On-Site**
21-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans present. See stop sale. Classic coconut milk 1 can Roland brand
08B-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
41
Frequently Asked Questions
When was Noble Crust last inspected?
The most recent health inspection at Noble Crust on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Noble Crust?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Noble Crust.
How does Noble Crust compare to other restaurants in Tampa?
Noble Crust most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Noble Crust's inspection record improved over time?
Results have been roughly steady. Inspections at Noble Crust have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Noble Crust 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 Noble Crust inspected?
Based on the inspection history on file, Noble Crust is inspected around three times per year on average.
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