Steelbach
Last inspected: Jan 15, 2026
50
Score
Across the available record, Steelbach has 16 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 79, which Steelbach's 50 doesn't quite reach. There are enough flags in the record to merit a second thought.
16
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cook duck vaccum sealed in house no haccp over 48 hours label date 1-12-26.
01B-13-4
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. Bar area dish washer tested at 0 ppm discussed retested to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to adulteration of food product. Stop Sale issued due to food not being in a wholesome, sound condition. Cook duck vaccum sealed in house no haccp over 48 hours label date 1-12-26
01B-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated in b n b walk on cooler.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sinks has bottles inside. Bar area.
31A-11-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Stop Sale issued due to food not being in a wholesome, sound condition. Cook duck vaccum sealed in house no haccp over 48 hours label date 1-12-26
03G-54-1
50
Sep 24, 2025
Complaint Full
No violations found.
100
Jul 9, 2025
Complaint Full
No violations found.
100
Jul 8, 2025
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on salad prep station for steel batch cook line feta cheese 52 f held in reach in cooler overnight see stop sale. Bnb barbecue station : Cold holding: cook noodles 45 f cut tomatoes cut lettuce 45 f cut tomatoes 52 f cheese 52 f coleslaw 52 f held overnight no temperatures taken ambient air temperature 51 F. See stop sale. Fold pizza reach in Cooler bottom ambient air 50 f may balls 49 f blue cheese 50 f overnight no temps taken **Warning** Priority: High Priority
03A-02-5
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over cooked potatoes walk in cooler speed rack chef removed to proper storage Raw shelled eggs over dessert products employee removed to proper storage in desert reach in **Warning** Priority: High Priority
08A-05-6
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. feta cheese 52 f held in reach in cooler overnight steel batch cook line salad prep Bnb barbecue Cold holding: cook noodles 45 f cut tomatoes cut lettuce 45 f cut tomatoes 52 f cheese 52 f coleslaw 52 f Fold pizza reach in Cooler bottom ambient air 50 f may balls 49 f blue cheese 50 f overnight no temps taken **Warning** Priority: High Priority
01B-02-5
High Priority - Observed: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs not pasteurized over cut tomatoes reach in cooler chef removed to proper storage **Corrected On-Site** **Repeat Violation** **Warning** Priority: High Priority
08A-13-5
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At bnb and fold employee restocked **Corrected On-Site** **Warning** Priority: Intermediat
31B-02-4
Intermediate - Observed: 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. Cooked pork belly in vacuumed packaging not labeled or production time. **Warning** Priority: Intermediate
03G-50-1
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pork belly Benedict on menu **Warning** Priority: Intermediate
02B-01-5
Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. Bar dishwasher not reaching correct chlorine **Warning** Priority: Basic
16-55-4
Basic - Observed: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.pork belly in walk in cooler employee made yesterday and labeled the package properly **Corrected On-Site** **Warning** Priority: Basic
03G-53-1
37
Feb 14, 2025
Complaint Partial
No violations found.
100
Feb 3, 2025
Complaint Full
No violations found.
100
Jan 27, 2025
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat chicken. Operator moved it. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato Graten (88F - Hot Holding); cut tomato's (56F - Hot Holding) operator moved to be reheated to 165F then hot held at 135 or above. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar broken. Operator has repairs scheduled for today. They are using the dump sink for hand washing at this time. **Warning**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by dish area **Warning**
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is having issues with the sanitizer, and is currently using the 3 compartment sink to sanitize until repairs are made. **Repeat Violation** **Warning**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Plumbing system in disrepair. Pipe under dish machine dislodged and is pouring water onto the floor into the drain **Warning**
29-08-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface 170 **Warning**
21-45-1
Basic - Wiping cloth sanitizing solution stored on the floor. Multiple areas **Warning**
21-38-4
47
Dec 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled **Warning** - From follow-up inspection 2024-12-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On hot line **Warning** - From follow-up inspection 2024-12-05: **Time Extended**
36-17-5
90
Nov 21, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
May 20, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar with drain screen in it, operator removed **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. Sink in dish area, Operator turned back on **Corrected On-Site**
27-16-4
Basic - Floor soiled/has accumulation of debris. Floors under some equipment in kitchen soiled
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Drain line under hand sink in dish area disconnected, operator replaced.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Above washed produce in walk in cooler **Repeat Violation**
08B-17-4
58
Mar 19, 2024
Routine - Food
4 major violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
67
Mar 18, 2024
Routine - Food
6 critical violations. 8 major violations. 7 minor violations.
View 21 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and put it back on then pulled rolls out of oven without first washing hands. Discussed with manager. **Warning**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by dish machine 1 live fly in inner bar **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over shrimp in walk in cooler. Raw chicken over raw pork in auxiliary storage. Operator moved them **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 25 live on prep table with cold hold drawers in back kitchen area behind. 10 live on floor behind prep table with cold hold drawers in back kitchen area behind. 4 live under stand up reach in cooler in back kitchen area behind. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili improperly reheated. Not reaching 165F within 2 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili at 115F in hot holding unit in kitchen **Warning**
03E-02-5
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. Reporting procedures for some employees. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Sink in bar b que area, and at bar **Warning**
31B-03-4
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle ion hot line. Employee labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Handwash sink inadequate in warewashing or food preparation area. The fold pizza area. Handwashing sink in front area is not in a direct path as needed between food preparation area and front counter. **Warning**
31A-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Sinks at bar with drain basket and in dish area with container stored in sink. **Warning**
31A-09-4
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/. Establishment has added pizza establishment, with ovens, sinks, and refrigerators to the establishment. **Warning**
51-16-7
Basic - Dead roaches on premises. 1 dead by cold hold drawer cooler 1 dead on cook line behind fire cooking pit 1 dead roach in dry storage in auxiliary area, operator cleaned the, up. **Warning**
35A-03-4
Basic - Employee eating/drinking in a food preparation or other restricted area. Employee drinking out of cup without a lid and straw in kitchen, discussed with operator. **Warning**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Items on clean shelf wetnesting **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. In hot kitchen area. Manager began removing **Corrective Action Taken** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled, knife magnet soiled. Began cleaning. **Corrective Action Taken**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back reach in freezer **Warning**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangos over multiple ready to eat items in walk in cooler **Warning**
08B-17-4
13
Nov 16, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-16: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-16: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.under equipment **Warning** - From follow-up inspection 2023-11-16: **Time Extended**
36-73-4
82
Nov 8, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 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. 0 ppm **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Used for dump sink operator removed strainer basket. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar operator replaced **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar operator replaced **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrected On-Site** **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris.under equipment **Warning**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar operator replaced **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
50
Mar 27, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
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. Issued to operator **Corrective Action Taken**
11-26-1
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. Issued to operator. **Corrected On-Site**
11-27-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen, and bar soiled.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Bar
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. **Repeat Violation**
24-08-4
64
Oct 7, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
74
Frequently Asked Questions
When was Steelbach last inspected?
The most recent health inspection at Steelbach on file is from Jan 15, 2026. The public record contains 16 inspections in total.
What is the most common violation at Steelbach?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Steelbach.
How does Steelbach compare to other restaurants in Tampa?
Steelbach most recently scored 50 out of 100, which is lower than the Tampa average of 79.
Has Steelbach's inspection record improved over time?
Results have been roughly steady. Inspections at Steelbach have averaged around two violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Steelbach 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 Steelbach inspected?
Based on the inspection history on file, Steelbach is inspected around five times per year on average.
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