Shelly's
Last inspected: Jan 23, 2026
86
Score
Inspectors have visited Shelly's 11 times, with records going back to 2022. The newest entry in the record is dated Jan 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to three violations per visit.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Tampa average 79, so Shelly's is doing better than most peers. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a handwashing sink being blocked by a strainer. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on the flip top unit. Employee removed. **Corrected On-Site**
12B-07-4
86
Jul 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the filters on the hood system being soiled with grease build up.
23-03-4
95
Jan 10, 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 the interior of the reach in cooler in the back storage area being soiled with food debris. Manager had an employee clean reach in. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed green/black mold-like substance in the interior of the ice machine. Manager had an employee clean the interior. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ice scoop handle in contact with ice. Employee corrected storage. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood system being soiled with grease build up. Manager stated that someone will be out on Sunday to clean it. Observed black mold like substance in the gasket area to the reach in cooler in the front area. Manager had an employee clean the gasket area. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Floor tiles missing and/or in disrepair. Observed three missing floor tiles behind the flip top units on the cook line.
36-17-5
74
Sep 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-09-30: No covered waste receptacle observed in the women's restroom. **Time Extended**
32-12-5
95
Jul 29, 2024
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Food placed in soiled container/equipment. Bag of potatoes stored on top of grease trap in back room.
08B-27-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. **Repeat Violation**
22-02-4
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 - 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.
03G-50-1
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.
53B-13-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dead roaches on premises. 1 dead roach Behind reachin freezer. Operator discarded. Washed, rinsed and sanitized area. 1 dead roach in hallway. operator discarded. Washed, rinsed and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. Gaskets in reaching freezer 3
14-11-5
Basic - Ice scoop handle soiled in ice machine on front line.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of flour scoop stored in bilk flour.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Under front counter
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Unclean building components, attachments or fixtures. Hood and hood filters.
36-50-4
35
Dec 27, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
90
Oct 4, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Aug 2, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed french toast and potatoes at the following temperatures. French toast- 80f. cooked potatoes 89f. Foods were left out at room temperature. Going forward, operator will use time as a public health control for these foods. Emailed Time as a public health control and directions to operator. foods reheated and served prior to ending inspection. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pancake batter -78f. shelled eggs 52f. Foods were left out at room temperature. Going forward, operator will use time as a public health control for these foods. Emailed Time as a public health control and directions to operator. Food items were cooked and consumed prior to ending inspection. **Warning**
03A-02-5
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. **Warning**
11-27-4
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. **Warning**
11-26-1
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink on food free table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing chicken left out at room temperature. Operator placed chicken in sink under running water for proper thawing. **Corrected On-Site** **Warning**
06-01-5
47
Mar 24, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shelled eggs then removed ready to eat toast from grill. Had a discussion with chef about proper hand washing. Chef washed hands. **Corrected On-Site**
12A-27-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at ambient temperature of 76F on small table next to grill. Chef placed shelled eggs inside reach in cooler. Re temp at 69F. **Corrective Action Taken**
03A-03-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Lettuce and bacon on reach in cooler are stored on non food grade cloth.
14-86-1
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting inside mop bucket by back door.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small freezer by back door.
14-69-4
52
Sep 12, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine with mold like substance on the inside of the ice machine. **Warning** - From follow-up inspection 2022-09-12: Observed the ice machine with black mold like substance on the inside. **Time Extended**
22-20-5
95
Frequently Asked Questions
When was Shelly's last inspected?
The most recent health inspection at Shelly's on file is from Jan 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Shelly's?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Shelly's.
How does Shelly's compare to other restaurants in Tampa?
Shelly's most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Shelly's inspection record improved over time?
Yes. Recent inspections at Shelly's have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Shelly's 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 Shelly's inspected?
Based on the inspection history on file, Shelly's is inspected around three times per year on average.
Nearby Restaurants