Tampa Bay Brewing Company Westchase
Last inspected: Mar 17, 2026
90
Score
Tampa Bay Brewing Company Westchase appears in inspection records 11 times, starting in 2022. Tampa Bay Brewing Company Westchase was last inspected on Mar 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly one violation before.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited four times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gasket at the reach in cooler being soiled with food debris build up.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable on prep tables and storage area.
14-09-4
90
Apr 21, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line removed soiled gloves and directly placed new gloves on before switching tasks. Inspector explained proper hand washing and gloves use to employee and manager. Observed employee wash hands and place gloves on. **Corrected On-Site** **Repeat Violation**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in bar area used as a dump sink. observed employee dumping drinks in sink at time of inspection.
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to ice machine.
31B-05-4
Basic - Standing water in bottom of reach-in-cooler. Inside Avantico reachin cooler next to fryers on cook line.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Container of bulk sugar not labeled in back kitchen adjacent to mixer machine. Employee labeled. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on service line. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard. Employee placed beard guard. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting on shelf in storage area.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in kitchen. Employee removed and discarded. **Corrected On-Site**
35B-08-4
Basic - Food storage container/container lid cracked or broken. Cracked plastic containers on storage shelf in dish area.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up along door frame and floor of walk-in freezer.
14-69-4
47
Dec 2, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
58
May 24, 2024
Complaint Partial
No violations found.
100
May 23, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area. -1 live fly in dish area -3 live flies in seating area Per Allison M following day callback. Priority: High Priority
35A-02-6
86
Mar 11, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-07: **Time Extended** - From follow-up inspection 2024-03-11: **Time Extended**
16-62-1
90
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at pizza station - Cold holding: sliced ham 50 F, shredded mozzarella 50 F, cooked onion 49 F, pizza sauce 50 F. Operator placed all time/temperature control for safety food on ice at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-07: Reach-in cooler at pizza station - Cold holding: sliced ham 51 F, shredded mozzarella 46 F, salsa 48 F, cooked chicken 44 F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
16-62-1
78
Mar 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Renewed at time of inspection . **Corrected On-Site** **Repeat Violation** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at pizza station - Cold holding: sliced ham 50 F, shredded mozzarella 50 F, cooked onion 49 F, pizza sauce 50 F. Operator placed all time/temperature control for safety food on ice at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Test 100ppm. Operator remade sanitizer buckets, re test 200ppm. **Corrected On-Site** **Warning**
21-08-4
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. Multiple ROP fish thawing in walk-in cooler. Operator cut opened all ROP fish at time of inspection. **Corrected On-Site** **Warning**
06-09-1
55
Aug 9, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw fish 44 F and raw calamari 45 F stored in reach-in cooler at cook line. Operator placed in ice bath, re temped raw fish 41 F and raw calamari 43 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep room and at cook line. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink at outdoor bar.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees training expired.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at indoor bar. **Repeat Violation**
41-17-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer's door handles. Employee removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
39
Jan 26, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wing 44-49 F on reach-in cooler at cook line. Operator placed on ice bath. Re temped: cooked chicken wing 37-41 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled dishes, then handled clean dishes with the same gloves at dish machine area. Discussed proper handwash and gloves changing procedures with operator.
12A-09-4
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. Provided by email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained. **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. Provided by email.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottle with sanitizer. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
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 on cook line, temped 94F. **Repeat Violation**
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at expo line at kitchen. Operator contacted plumber at time of inspection. **Corrective Action Taken**
29-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
39
Aug 26, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at dish machine area. 3 live flies at pizza station at dining area. **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on cook line: top cooling wells: Cold holding: cooked chicken wing 50 F, sliced tomato 51 F, shredded cheese 51 F, cooked mushroom 50 F. Cooler drawers under griddle on cook line: raw beef burger 46 F, raw crab cake 45 F. Reach-in cooler at pizza station: Mozzarella 45 F, cooked chicken 46 F. Operator placed items on ice at time of inspection. Re temped: cooked chicken wing 45F, sliced tomato 45F, shredded cheese 43 F, cooked mushroom 42 F, raw beef burger 42F, raw crab cake 42 F, Mozzarella 43 F, cooked chicken discarded. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of shepherds pie 112F hot holding on cook line. Operator reheated to 176F at time of inspection. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At outside bar. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at outside bar, ran hot water approximately 2 minutes, temped 84-86 F. **Repeat Violation**
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 of the sanitizing bucket tested 0ppm. Operator remade to 200ppm.
21-08-4
39
Frequently Asked Questions
When was Tampa Bay Brewing Company Westchase last inspected?
The most recent health inspection at Tampa Bay Brewing Company Westchase on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tampa Bay Brewing Company Westchase?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Tampa Bay Brewing Company Westchase.
How does Tampa Bay Brewing Company Westchase compare to other restaurants in Tampa?
Tampa Bay Brewing Company Westchase most recently scored 90 out of 100, which is higher than the Tampa average of 79.
Has Tampa Bay Brewing Company Westchase's inspection record improved over time?
No. Recent inspections at Tampa Bay Brewing Company Westchase have averaged around six violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Tampa Bay Brewing Company Westchase 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 Tampa Bay Brewing Company Westchase inspected?
Based on the inspection history on file, Tampa Bay Brewing Company Westchase is inspected around three times per year on average.
Nearby Restaurants