Sky Terrace 3rd Floor West
Last inspected: Apr 3, 2026
61
Score
Inspectors have visited Sky Terrace 3rd Floor West eight times, with records going back to 2022. On Apr 3, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited three times.
By comparison, the average Tampa facility scores 79, putting Sky Terrace 3rd Floor West on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a speed cart next to water fountain. Employee unblocked handwash sink at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks.
14-09-4
Basic - Food stored on floor. One case of bottled water stored on floor in dry storage area. Employee relocated case of water to an approved location at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets are soiled. Employee began cleaning gaskets at time of inspection. **Corrective Action Taken**
23-03-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying cutting board with a blue cloth in dish pit area. Employee rewashed cutting boards at time of inspection. **Corrected On-Site**
24-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soiled over front line cook.
36-34-5
61
Jan 30, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on microwave at prep table. Operator removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Ran dish machine multiple times, tested 0ppm. No ware washing at time of inspection. Operator informed employee to wash food equipment in other facility down stairs until dish machine repaired. **Corrective Action Taken**
14-11-5
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine.
36-27-5
82
Mar 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Personal Cleanliness
FL-40
95
Dec 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Observed accusation of food debris in handwash sink at dish machine area. Operator cleaned handwash sink at time of inspection. **Corrective Action Taken**
31A-11-4
90
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee exits restroom, then returned to cook line and engaged to work with food without washing hands. Discussed with operator about proper handwash procedures, employee washed hands at time of inspection. **Corrective Action Taken**
12A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by ice machine and by dish machine. Employee provided at time of inspection. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at three compartment sink.
31B-04-4
74
Nov 29, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked pork 98-112 F stored in steam well at cook line. Employee reheated at time of inspection, temped 167 F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee obtains water for steam well in handwash sink at cook line. Observed metal scrubbing pad and equipments parts stored in handwash sink at dish machine area. Employee removed items from handwash sink. Discussed with operator about handwash sink for handwash only. **Corrective Action Taken**
31A-11-4
Intermediate - No soap provided at handwash sink. Handwash sink next to ice machine.
31B-03-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran handwash sink next to mixer at kitchen approximately 3 minutes, temped 74 F. Operator called maintenance staff to repaired, re temped 109+ F. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board at cook line. Operator removed. **Corrected On-Site**
40-06-5
61
Apr 12, 2023
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine has no sanitizer provided, but employee ran dish machine for dishes and food equipments at time of inspection. Discussed with operator, three compartment sink setup to sanitize manually at time of inspection. **Corrective Action Taken** **Repeat Violation**
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon in walk-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer tube disconnected from dish machine, operator stated that repair order in process. three compartment sink setup. **Corrective Action Taken** **Repeat Violation**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes and food debris in handwash sink at dish machine area.
31A-11-4
Intermediate - No hot running water at three-compartment sink. Ran hot water approximately 2 minutes in three compartment sink, temped 92 F.
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sinks next to three compartment 91 F, next to ice machine 94 F, and expo line area 78 F. However, hot water temped 110+ F in handwash sink on cook line. **Repeat Violation**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at dish machine area.
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on storage shelf over the reach-in cooler on cook line. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board. Operator removed. **Corrected On-Site**
12B-07-4
30
Dec 7, 2022
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pasteurized liquid egg yolk in walk-in cooler.
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine tested 0ppm. Operator informed employee that all food utensils and equipments needs to re sanitize manually in three compartment sink. **Corrective Action Taken**
22-45-4
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. Dish machine has no chlorine sanitizer connected. Operator setup three compartment sink and orders chlorine sanitizer at time of inspection. **Corrective Action Taken**
22-41-4
High Priority - Employee washed hands with cold water. Observed employee washed hands in handwash sink with no hot water at least 100 F provided.
12A-19-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine blocked by 2 large sheet pan food storage boxes. Operator removed to other locations. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink. Hot water shut off due to leakage.
27-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed 1 employee drinking on cook line and 1 employee drinking at dish machine area.
12B-12-5
37
Frequently Asked Questions
When was Sky Terrace 3rd Floor West last inspected?
The most recent health inspection at Sky Terrace 3rd Floor West on file is from Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Sky Terrace 3rd Floor West?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Sky Terrace 3rd Floor West.
How does Sky Terrace 3rd Floor West compare to other restaurants in Tampa?
Sky Terrace 3rd Floor West most recently scored 61 out of 100, which is lower than the Tampa average of 79.
Has Sky Terrace 3rd Floor West's inspection record improved over time?
Results have been roughly steady. Inspections at Sky Terrace 3rd Floor West have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sky Terrace 3rd Floor West 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 Sky Terrace 3rd Floor West inspected?
Based on the inspection history on file, Sky Terrace 3rd Floor West is inspected around two times per year on average.
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