Oystercatchers
Last inspected: Mar 12, 2026
90
Score
The health department has logged eight inspections at Oystercatchers, the earliest from 2022. On Mar 12, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
“Employee beverage container on a food preparation table” comes up most often, recorded five times in the inspection record.
Oystercatchers' latest score of 90 sits above the Tampa average of 79. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee offer with no lid stored on prep table in kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Ran dish machine multiple times, temped 143.3F, 145.2F, 145.6F. No ware washing at time of inspection. Operator contacted dish machine service company at time of inspection. **Corrective Action Taken**
14-11-5
90
Aug 28, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects found 1 live fly flying at dish machine area in kitchen.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored behind pre-made sandwiches in drawer cooler at cook line. Operator rearranged items to prevent cross contamination at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw prawn 46 F stored in main walk-in cooler. cooked rice 44 F, sliced American cheese 44 F, bacon jam 44 F stored in produce walk-in cooler. Operator contacted refrigerator repair technician, technician present and working at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nuzzle soiled with black slimy substance at wine station in kitchen.
22-02-4
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink faucet leaking at cook line.
29-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1 ice bucket not stored inverted. Operator inverted at time of inspection. A few stacks of clean table plates not inverted stored on counter top outside of the side station. **Corrective Action Taken**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on oysters prep counter at cook line. Employee removed water. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. A tong hanging on oven handle at cook line. Operator removed tong. **Corrected On-Site**
10-20-4
47
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. Observed some cutting boards in kitchen are stained at time of inspection.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black/pink mold like substance inside ice machine bin at time of inspection.
22-20-5
Basic - Carbon dioxide tank not adequately secured. Operator chained tank during inspection. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker on slicer at time of inspection. Operator moved speaker to office during inspection. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor soiled around line cook equipment at time of inspection.
36-73-4
74
Sep 20, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab (50 - Cold Holding) in reachin cooler, temped at 3:26pm. Observed employee place crab in freezer **Corrective Action Taken**
03A-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator Observed operator print and post **Corrected On-Site**
02A-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored in hand sink on cookline Corrected observed employee remove **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside reachin freezer on cookline
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled under prep table Corrected observed employee labeled **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine in back kitchen
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cookline Corrected observed employee remove **Corrected On-Site**
12B-07-4
58
Feb 5, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cut bread with bare hands on service line Inspector explained proper glove use and handling of ready to eat foods
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee cut bread with bare hands on service line Inspector explained proper glove use and handling of ready to eat foods
01B-12-4
High Priority - Toxic substance/chemical improperly stored. Observed a container of butane stored on prep table Corrected -observed employee remove **Corrected On-Site**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired Alessandro silvestro 8/2023
53A-03-7
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in bar area
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed tested at 0ppm Observed manager discard,replace, and test at 200ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed old labels on clean dishes located on storage shelf Corrected -observed employee remove old labels **Corrected On-Site**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stored on storage shelf
24-08-4
47
Oct 27, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils 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 dish machine area removing clean with no hand washing . Corrected action taken , inspector discussed with operator proper hand washing procedures. **Corrective Action Taken** **Repeat Violation**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked tuna 55° for an undetermined amount of time.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tuna salad at 55° for an undetermined amount of time , see stop sale . **Repeat Violation**
03A-02-5
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 container of half and half not date marked, corrected, manager date marked container . **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No soap provided at handwash sink. No soap at bar employee hand wash wash sink, corrected, employee replaced soap during inspection. **Corrected On-Site**
31B-03-4
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 - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
47
Apr 6, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 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. High temperature dish machine at 165°. Corrected , inspector had three compartment sink set with 300 ppm of quaternary. **Corrected On-Site**
22-41-4
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 container of cream and milk not date marked in walk in cooler. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Large grill brush blocking employee hand wash sink on cooks line , corrected , employee removed brush during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Paper towels at employee hand wash sink in service bar not dispensable . Corrected, Chef replaced paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Ceiling tile missing. Ceiling tile missing over dish wash machine and over ice machine .
36-36-4
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 - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
55
Dec 20, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee placing clean dishes with gloves on and changing gloves with no hand washing when placing new gloves on , Corrected, action taken, inspector discussed with management proper hand washing procedures when changing gloves. **Corrected On-Site** **Repeat Violation**
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in bar area, corrected, employee replaced paper towels at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink by three compartment sink blocked by rolling rack , corrected employee removed rack during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint, corrected employee placed hair net on during inspection. **Corrective Action Taken**
13-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean pans over three compartment sink.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
61
Frequently Asked Questions
When was Oystercatchers last inspected?
The most recent health inspection at Oystercatchers on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Oystercatchers?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Oystercatchers.
How does Oystercatchers compare to other restaurants in Tampa?
Oystercatchers most recently scored 90 out of 100, which is higher than the Tampa average of 79.
Has Oystercatchers' inspection record improved over time?
Yes. Recent inspections at Oystercatchers have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Oystercatchers 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 Oystercatchers inspected?
Based on the inspection history on file, Oystercatchers is inspected around two times per year on average.
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