Splitsville I
Last inspected: Nov 21, 2025
50
Score
Public records show 10 inspections at Splitsville I stretching back to 2023. The most recent visit was on Nov 21, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded five times.
By comparison, the average Tampa facility scores 79, putting Splitsville I on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put down raw beef patty took glove off than put new glove on no hand washing discussed with manager the importance of hand washing.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over queso walk in cooler. Manager moved to proper storage **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler pizza prep cooler shredded mozzarella cheese 46F cut lettuce 51F cut lettuce 52F employee moved to freezer. Cut lettuce 43F cut lettuce 52F voluntary discarded shredded mozzarella 43F **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice employee placed time mark **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
03F-10-5
50
May 2, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fresh salmon. Operator called company and tru world foods sent certificate of compliance. **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hand washing sink front kitchen entrance Cold holding: raw chicken 48 f 2nd temp 43 f employee moved to freezer. **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar area employee restocked **Corrected On-Site**
31B-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor employee moved off floor **Corrected On-Site**
21-44-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna. Chef cut bags at time of inspection **Corrected On-Site**
06-09-1
61
Dec 10, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
36-73-4
95
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Apr 22, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink moved **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar.
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pending in versa.
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Feb 5, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has submitted plans but they are missing the new preparation room converted from the dry storage. This room may require a hand wash sink. **Warning** - From follow-up inspection 2023-12-19: **Time Extended** - From follow-up inspection 2024-02-05: Operator turned in plans and it shows open in versa, **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi bar, hot water took several minutes to get to the sushi hand wash sink **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-19: **Time Extended** - From follow-up inspection 2024-02-05: 70F **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-19: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
22-20-5
78
Dec 19, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has submitted plans but they are missing the new preparation room converted from the dry storage. This room may require a hand wash sink. **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi bar, hot water took several minutes to get to the sushi hand wash sink **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-19: **Time Extended**
22-20-5
78
Dec 12, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
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. **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar, operator replaced. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has submitted plans but they are missing the new preparation room converted from the dry storage. This room may require a hand wash sink. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Inside and outside bar area **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi bar, hot water took several minutes to get to the sushi hand wash sink **Corrected On-Site** **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
16-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar-outside and sushi area operator replaced **Corrected On-Site** **Warning**
31B-04-4
47
Jun 12, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
37
Feb 24, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in pantry area has Cooked shrimp 50F. Re-temp 44F Cooked chicken 48F. Re-temp 42F Chef placed items on ice inside walk in freezer **Corrective Action Taken**
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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly.
22-41-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink in bar area.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
16-37-1
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
53A-17-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on on shelves by ice machine.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Broken tiles on cooks line.
36-17-5
Basic - Food storage container/container lid cracked or broken. Plastic lid on brownie's on cooks line has broken corners and cracks.
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in dishwasher area.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on dishes inside walk in cooler.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Bottle's of food used for cooking has no labeling of ingredients. Employee added proper labeling to bottles. **Corrected On-Site**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe on top of dishwasher is leaking water.
29-11-4
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
33
Frequently Asked Questions
When was Splitsville I last inspected?
The most recent health inspection at Splitsville I on file is from Nov 21, 2025. The public record contains 10 inspections in total.
What is the most common violation at Splitsville I?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Splitsville I.
How does Splitsville I compare to other restaurants in Tampa?
Splitsville I most recently scored 50 out of 100, which is lower than the Tampa average of 79.
Has Splitsville I's inspection record improved over time?
Results have been roughly steady. Inspections at Splitsville I have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Splitsville I means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Splitsville I inspected?
Based on the inspection history on file, Splitsville I is inspected around four times per year on average.
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