Thomas P's Sports Bar & Patio
Last inspected: Feb 2, 2026
58
Score
Across the available record, Thomas P's Sports Bar & Patio has eight inspections on file, the first dated 2022. The most recent report on file is from Feb 2, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded three times.
That's lower than the typical Tampa restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At patio bar. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At patio bar. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In liquor storage room.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters stored on soda syrup boxes next to office in kitchen. Moved to office. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. A case of bottle water stored on floor and a case of pretzels stored on floor in kitchen. Employee moved pretzels to shelf. **Corrective Action Taken** **Repeat Violation**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small counter top oven and the microwave on top at cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust at cook line.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On patio bar counter top that can be reached by customers. Operator moved straws behind counter. **Corrected On-Site**
25-27-4
58
Feb 13, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
47
Aug 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided in hand wash sink at inside bar. **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freeze. **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
14-69-4
86
Aug 26, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burger stored behind shredded cheese and crumbled bacon in reach-in cooler at cook line. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked meatball 45 F, cooked chicken wing 45 F, cooked beef 45 F, sliced ham 45 F, raw chicken 45 F. Ambient temperature 40-42F. Large delivery at time of inspection. Operator contacted refrigerator repair company at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. A soiled spatula stored in hand wash sink on cook line. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food employees working at time of inspection. **Warning**
53A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided in hand wash sink at inside bar. **Warning**
27-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freeze. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line. **Warning**
10-20-4
50
Feb 5, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A bag of shredded cheese 48 F and shredded lettuce 48 F stored on reach-in cooler. Operator moved to walk-in freezer for rapid cool. **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. 0ppm. Operator prime sanitizer manually, then ran dish machine again, test 100ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Basic - Accumulation of debris on exterior of warewashing machine. Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-21-4
70
Aug 2, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. Tested 0ppm. Sanitizer bucket empty, employee replaced sanitizer bucket, ran dish machine multiple times, tested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes, then handled cleaned dishes at dish machine with no handwash. Discussed with employee, employee washed hands at time of inspection. **Corrective Action Taken**
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at indoor bar. Provided. No handwashing sign provided at a hand sink used by food employees. Handwash sink next to ice machine at kitchen. Provided. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at indoor bar handwash sink. Employee turned on and hot water provided. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. On top of the dish machine. Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test strips not used to test dish machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In liquor storage, water heater room, and wait station by kitchen entry. **Repeat Violation**
36-32-5
55
Jan 12, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Jul 22, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 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. Small dish machine at patio bar, chlorine tested 0ppm. Discussed with operator to use the large dish machine at kitchen. **Corrective Action Taken**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine tested 0ppm in dish machine at patio bar, all drinking glasses not sanitized properly. Operator starts moved drinking glasses to clean in kitchen. **Corrective Action Taken**
22-45-4
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/ Michele Grassi, expired on 03-31-2022. Other CFM active and present.
53A-03-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on soda syrup boxes at kitchen.
40-06-5
Basic - Equipment in poor repair. Reach-in cooler gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and pizza oven soiled with old food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Exterior of the cooking equipments soiled with grease on cook line. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. No cold water provided in handwash sink at inside bar.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cove molding at floor/wall juncture broken/missing. Dish machine area at kitchen. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
45
Frequently Asked Questions
When was Thomas P's Sports Bar & Patio last inspected?
The most recent health inspection at Thomas P's Sports Bar & Patio on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Thomas P's Sports Bar & Patio?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Thomas P's Sports Bar & Patio.
How does Thomas P's Sports Bar & Patio compare to other restaurants in Tampa?
Thomas P's Sports Bar & Patio most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Thomas P's Sports Bar & Patio's inspection record improved over time?
No. Recent inspections at Thomas P's Sports Bar & Patio have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thomas P's Sports Bar & Patio 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 Thomas P's Sports Bar & Patio inspected?
Based on the inspection history on file, Thomas P's Sports Bar & Patio is inspected around two times per year on average.
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