The Pearl Tampa
Last inspected: Apr 6, 2026
100
Score
The health department has logged 11 inspections at The Pearl Tampa, the earliest from 2023. Inspectors last stopped by on Apr 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
“Accumulation of black/green mold-like substance” comes up most often, recorded three times in the inspection record.
Among Tampa restaurants, the typical score is 79; The Pearl Tampa is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Mar 27, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 132F-123F discussed with chef to use the three compartment sink to sanitize dishes. Repair company was called during inspection
22-49-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.manager cleaned **Corrected On-Site**
22-20-5
82
Oct 15, 2025
Routine - Food
No violations found.
100
Oct 10, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.walk in cooler ambient 43F-45F no temperatures taken cut lettuce 50F raw beef 49F bri cheese sandwiches 49F salad mix portions 50F held overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 47F reach in cooler top Reach in cooler top table across from flat top grill cook onions 52F cook potatoes 52F cook Brussels 52F sour cream 52F Walk in cooler see stop sale 43F cut lettuce 50F raw beef 50F bri cheese sandwiches 49F salad mix portions 50F
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter chili 9/28/25 dated. Smoked chili butter 10/1/25 dated Clam butter 9/27/25 dated
01B-24-5
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
14-09-4
61
May 27, 2025
Complaint Partial
No violations found.
100
Mar 31, 2025
Complaint Partial
No violations found.
100
Dec 30, 2024
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef sauce (110F - Hot Holding) operator reheated to greater than 165F and placed in other hot box to hot hold at greater than 135F. **Corrected On-Site**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled. Under equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bar coolers
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting culliflour without washing first, operator corrected employee and instructed how to properly prepare the vegetables. **Corrective Action Taken**
08B-39-4
64
Nov 4, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board used on front line reach in cooler has stains.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in bar area.
31B-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck in clean dishes on shelves in dry storage.
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on front line. Employee removed and properly stored bucket. **Corrected On-Site**
21-38-4
67
Feb 5, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hot line operator replaced **Corrected On-Site**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In use soiled cloths on and under cutting boards.
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Dry bins, operator had employee label it **Corrected On-Site**
02D-01-5
74
Oct 10, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken, fried them ppm hot held in warmer. Temperature at time of inspection 131F operator placed in oven and reheated to 165, then hot held in different box until the one not working can be looked at. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ chef Olivia
53A-03-7
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
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. **Corrective Action Taken**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled
36-73-4
52
Feb 28, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Pearl Tampa last inspected?
The most recent health inspection at The Pearl Tampa on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Pearl Tampa?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at The Pearl Tampa.
How does The Pearl Tampa compare to other restaurants in Tampa?
The Pearl Tampa most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has The Pearl Tampa's inspection record improved over time?
Results have been roughly steady. Inspections at The Pearl Tampa have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Pearl Tampa 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 The Pearl Tampa inspected?
Based on the inspection history on file, The Pearl Tampa is inspected around four times per year on average.
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