Pinky's Diner
Last inspected: Feb 21, 2025
64
Score
Going back to 2022, Pinky's Diner has six inspections in the public record. The newest entry in the record is dated Feb 21, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around seven violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 21, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Sep 18, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time markings.
03F-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Gave operator updated education packet.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is soiled.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before cutting.
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on cutting board on reach in cooler in cooks line. Employee removed and properly stored cloth. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor by reach in cooler on cooks line. Managers removed bucket and properly stored it. **Corrected On-Site**
21-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled. **Repeat Violation**
23-03-4
47
Mar 27, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Aug 18, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
45
Feb 17, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtop of fully cooked ready to eat bacon inside refrigerator by office area.
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time has no time markers. Chef added proper time markers to butter **Corrected On-Site**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Outer openings not protected with self-closing doors. Door leading outside from kitchen area does not self close. **Repeat Violation**
35B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Owner removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 105F. Owner emptied water and refilled with water at 140F. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of dust and grease. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes by food preparation sink.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado still has sticker on it after being cut inside reach in cooler.
08B-39-4
43
Sep 8, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage cold holding at 44F at 10:20am. Re-temp cooked sausage 40F at 10:50.
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler has deep groves and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and properly stored them. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Reach in cooler on cooks line is soiled with food debris. Employee cleaned gaskets. **Corrected On-Site**
23-03-4
Basic - Outer openings not protected with self-closing doors. Door leading outback in kitchen area does not self close.
35B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth stored on cutting board. Owner removed cloth and properly stored it. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients. Employee labeled containers. **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was Pinky's Diner last inspected?
The most recent health inspection at Pinky's Diner on file is from Feb 21, 2025. The public record contains six inspections in total.
What is the most common violation at Pinky's Diner?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Pinky's Diner.
How does Pinky's Diner compare to other restaurants in Tampa?
Pinky's Diner most recently scored 64 out of 100, which is lower than the Tampa average of 79.
Has Pinky's Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Pinky's Diner have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pinky's Diner 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 Pinky's Diner inspected?
Based on the inspection history on file, Pinky's Diner is inspected around two times per year on average.
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