Sabine's Gout Creole
Last inspected: Nov 3, 2025
74
Score
Public records show seven inspections at Sabine's Gout Creole stretching back to 2022. The most recent visit was on Nov 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 16 violations earlier in the record.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited seven times.
By comparison, the average Tampa facility scores 79, putting Sabine's Gout Creole on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meats not labeled at time of inspection
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled at time of inspection.
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled around kitchen equipment at time of inspection.
36-73-4
74
May 14, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 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. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
52
Dec 17, 2024
Routine - Food
6 major violations. 7 minor violations.
View 13 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. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside hand sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Near back kitchen door
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
39
May 20, 2024
Routine - Food
2 critical violations. 8 major violations. 9 minor violations.
View 19 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Observed unlabeled toxic bottle stored on top of prep table **Corrected On-Site** **Warning**
41-10-4
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of soap powder stored inside hand sink **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled toxic bottle stored on top of prep table **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
27-16-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** **Warning**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation** **Warning**
23-03-4
Basic - Plumbing system in disrepair. Hand sink in back kitchen area plumbing is in disrepair and cold water faucet missing. **Repeat Violation** **Warning**
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
21
Oct 17, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container stored inside hand sink
31A-11-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Owner/Manager turned on **Corrected On-Site**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
02D-01-5
32
Mar 13, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back kitchen area
27-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as stove and reach-in-cooler coverage. **Repeat Violation**
14-20-4
Basic - Stored food not covered. Reach-in-cooler (glass)
08B-12-5
Basic - Unsealed cracked concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink in back kitchen area
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
41
Jul 28, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food stored in stand up refrigerator in back kitchen area has no date markings . **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Grease stored on floor in back kitchen area in front of oven.
08B-38-4
Basic - Light not functioning. Lights are out in back kitchen area leading to back door. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Containers of food stored inside of stand up refrigerator are covered with tin foil that has holes in it. **Repeat Violation**
14-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back kitchen area is unsealed. **Repeat Violation**
36-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards have deep groves and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at the bottom. **Repeat Violation**
35B-01-4
64
Frequently Asked Questions
When was Sabine's Gout Creole last inspected?
The most recent health inspection at Sabine's Gout Creole on file is from Nov 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Sabine's Gout Creole?
Across the inspection record, “ready-to-eat” has been cited seven times, more than any other issue at Sabine's Gout Creole.
How does Sabine's Gout Creole compare to other restaurants in Tampa?
Sabine's Gout Creole most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Sabine's Gout Creole's inspection record improved over time?
Yes. Recent inspections at Sabine's Gout Creole have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sabine's Gout Creole 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 Sabine's Gout Creole inspected?
Based on the inspection history on file, Sabine's Gout Creole is inspected around two times per year on average.
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