Predalina
Last inspected: Jan 9, 2026
100
Score
Going back to 2023, Predalina has 13 inspections in the public record. Predalina was last inspected on Jan 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to the broader Tampa restaurant scene, where the average is 79, this is a stronger showing. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
No violations found.
100
Dec 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on Cooks line feta 48F chef moved to freezer 2nd temp 43F Butter 56F on top of table by grill discussed time as public health with operator **Corrective Action Taken** **Warning**
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. Tested at 0 ppm ran 2 times discussed with manager for employee s to use the three compartment sink to wash rinse and sanitize **Warning**
22-41-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
64
Jul 8, 2025
Routine - Food
No violations found.
100
May 15, 2025
Complaint Partial
No violations found.
100
Apr 25, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. For raw fish not frozen in a vacuum packaged bag in house. **Warning** - From follow-up inspection 2025-04-17: Restaurant submitted a haccp plan waiting on approval **Time Extended** - From follow-up inspection 2025-04-25: submitted a plan under review **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house. **Warning** - From follow-up inspection 2025-04-17: Restaurant submitted a plan under review **Time Extended** - From follow-up inspection 2025-04-25: **Time Extended**
03G-43-2
82
Apr 17, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 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. Tested 3 times at 0 ppm discussed to use three compartment observed chlorine sanitizer **Warning** - From follow-up inspection 2025-04-17: Tested at 0 ppm restaurant was washing dishes still.discussed with the executive chef to use the three compartment sink to sanitize the dishes **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house. **Warning** - From follow-up inspection 2025-04-17: Restaurant submitted a plan under review **Time Extended**
03G-43-2
Intermediate - - From initial inspection : 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. For raw fish not frozen in a vacuum packaged bag in house. **Warning** - From follow-up inspection 2025-04-17: Restaurant submitted a haccp plan waiting on approval **Time Extended**
03G-50-1
70
Apr 15, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from coffee machine . Ambient air temp 52 f Cold holding: feta cheese 46 f cheese 57 f cook beef 47 f feta 46 f employees began adding ice. Cooler right side top area grilled cheese 62 f American cheese 45 f employee moved to bottom of cooler **Warning**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pre cooked crab meat show 4-12-25 today is 4-15-25 No haccp plan. Or variance for raw fish. **Warning**
01B-03-5
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. Tested 3 times at 0 ppm discussed to use three compartment observed chlorine sanitizer **Warning**
22-41-4
High Priority - Dented can present. See stop sale.yellow tomatoes dry storage **Warning**
01B-01-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pre cooked crab meat show 4-12-25 today is 4-15-25. **Warning**
03G-09-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. For raw fish not frozen in a vacuum packaged bag in house. **Warning**
03G-43-2
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. For raw fish not frozen in a vacuum packaged bag in house. **Warning**
03G-50-1
Basic - Cloth used as a food-contact surface. Ontop of the vegetable cup trays in the walk in cooler chef removed. **Warning**
21-05-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on floor not double bucketed. **Warning**
21-12-4
37
Nov 5, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 150F operator will use 3 compartment sink to sanitize until repairs are made
16-54-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment
36-73-4
Basic - Equipment in poor repair. Water in bottom of reach in cooler
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
67
Mar 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler has soiled items in pastry section -can opener soiled. - hot holding interior soiled **Warning** - From follow-up inspection 2024-03-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. **Warning** - From follow-up inspection 2024-03-14: **Time Extended**
14-22-4
86
Mar 12, 2024
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat items in pastry reach in cooler in back of kitchen, operator moved them. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink and sanitizer buckets 150ppm, operator will manually set up until dispensers have been repaired. **Warning**
22-43-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at bar area. **Warning**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.employee preparing burgers used gloved hands, then changed gloves without washing hands first, discussed with manager. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding); garlic oil (63F - Cold Holding); stock (47F - Cold Holding); Burrata (47F - Cold Holding); feta (50F - Cold Holding); Pork (52F - Cold Holding); cut tomato (47F - Cold Holding); sautéed onion (46F - Cold Holding); fresh Pesto with garlic (52F - Cold Holding); sautéed mushrooms (47F - Cold Holding) reach in cooler, to left side of hot line in kitchen, items on stop sale from yesterday. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage (50F - Cold Holding); garlic oil (63F - Cold Holding); stock (47F - Cold Holding); Burrata (47F - Cold Holding); feta (50F - Cold Holding); Pork (52F - Cold Holding); cut tomato (47F - Cold Holding); sautéed onion (46F - Cold Holding); fresh Pesto with garlic (52F - Cold Holding); sautéed mushrooms (47F - Cold Holding) reach in cooler, to left side of hot line in kitchen, items on stop sale from yesterday. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler has soiled items in pastry section -can opener soiled. - hot holding interior soiled **Warning**
22-02-4
Basic - Employee preparing food in upstairs section of kitchen, area has hand wash sink and prep table, but no dealing with smooth easily cleanable surface, operator will stop doing prep in this area until they decide if they want to go through plan review. **Corrective Action Taken** **Repeat Violation** **Warning**
08B-48-4
Basic - Employee eating in a food preparation or other restricted area. Employees drinking beverages on hot line. **Warning**
12B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
14-22-4
Basic - Bowl or other container with no handle used to dispense food. Using single service bowl with no handle for sugar bin. **Warning**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Food pans in back of kitchen. **Warning**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on hot line **Warning**
13-03-4
26
Dec 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. Can opener soiled with food debris and blade not sharp. **Warning** - From follow-up inspection 2023-12-05: **Time Extended**
14-22-4
95
Dec 4, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Onions 51F (Cold Holding) Feta 53F (Cold holding) Garlic Oil 74F (Cold Holding) operator has discarded items that were out of temperature. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Onions 51F (Cold Holding) Feta 53F (Cold holding) Garlic Oil 74F (Cold Holding) operator has discarded items that were out of temperature **Warning**
01B-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Commutated beef over cooked lobster. Operator moved them **Corrected On-Site** **Warning**
08A-14-5
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 not reaching 160F highest temp reached 135.9F Operator called during inspection to have machine repaired **Warning**
22-49-4
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. Issued to operator via email, operator printed and hung up in seating area. **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator will be doing training with employees about proper tag maintenance. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in pastry area and sink at end of hot line Operator moved obstructions **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink in oyster prep area not supplied with paper towels **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine across from hot line **Warning**
22-20-5
Basic - Can opener blade not kept sharp - observed metal shavings. Can opener soiled with food debris and blade not sharp. **Warning**
14-22-4
Basic - Employee preparing food upstairs storage area, operator stopped employees and moved downstairs into kitchen area. **Corrected On-Site** **Warning**
08B-48-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees without hair restraints
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. discussed with operator proper air drying of clean equipment. Pans are to be washed and air dried. Operator instructed employee to re wash and air dry **Corrective Action Taken** **Warning**
24-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
27
Jun 27, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 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. Issued to operator
11-27-4
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. Issued to operator via email **Corrective Action Taken**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. 3 sinks at bar area
31B-04-4
78
Frequently Asked Questions
When was Predalina last inspected?
The most recent health inspection at Predalina on file is from Jan 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Predalina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Predalina.
How does Predalina compare to other restaurants in Tampa?
Predalina most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Predalina's inspection record improved over time?
Results have been roughly steady. Inspections at Predalina have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Predalina 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 Predalina inspected?
Based on the inspection history on file, Predalina is inspected around five times per year on average.
Nearby Restaurants