Rooster & the Till
Last inspected: Mar 18, 2026
100
Score
Across the available record, Rooster & the Till has nine inspections on file, the first dated 2022. Inspectors last stopped by on Mar 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three 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.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
No violations found.
100
May 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
14-09-4
Basic - Carbon dioxide tank not adequately secured. Observed carbon dioxide tank not secured in kitchen at time of inspection.
51-11-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster lid open at time of inspection. Dumpster is shared by other tenants in parking lot. Operator closed dumpster lid at time of inspection. **Corrected On-Site**
33-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table at time of inspection. Employee moved bottle during inspection. **Corrected On-Site**
12B-07-4
82
Dec 19, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 48 F; Lamb 49 F; First temperature Tomato sauce 46 F; Second temperature 43 F. Operator placing in reach-in-freezer to cool down. Butter 72 F sitting on cooksline at room temperature. Completed time as a public health control form **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
74
Jun 20, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils were sitting in standing water at 88 F. **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
10-05-5
86
Apr 19, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef short ribs 48 degrees. Operator uncovering and placing in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils were sitting in standing water at 88 F. **Warning**
10-05-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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. Observed cooked duck vacuum sealed and placed in reach-in-cooler **Warning**
03G-50-1
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. **Corrected On-Site** **Warning**
02A-01-4
55
Dec 13, 2023
Routine - Food
No violations found.
100
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef short ribs 49 F. Operator placing in reach-in-freezer **Warning**
03A-02-5
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. Frozen fish ROP. Emailed Special Process Guideline to Executive Chef **Warning**
03G-50-1
78
Mar 30, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind green ready to eat garnishes in glass reach-in-cooler
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back kitchen area blocked by large rolling rack. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large Ice machine **Repeat Violation**
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
58
Dec 14, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. Management spoke to employee **Corrective Action Taken**
09-01-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
70
Frequently Asked Questions
When was Rooster & the Till last inspected?
The most recent health inspection at Rooster & the Till on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Rooster & the Till?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Rooster & the Till.
How does Rooster & the Till compare to other restaurants in Tampa?
Rooster & the Till most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Rooster & the Till's inspection record improved over time?
Results have been roughly steady. Inspections at Rooster & the Till have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rooster & the Till 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 Rooster & the Till inspected?
Based on the inspection history on file, Rooster & the Till is inspected around three times per year on average.
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