True Food Kitchen
Last inspected: Oct 20, 2025
74
Score
True Food Kitchen appears in inspection records seven times, starting in 2022. Inspectors last stopped by on Oct 20, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Perforated pan in hand washing sink behind bar. Bartender removed at time of inspection **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area heavily soiled with food debris. Chef removed and discarded **Corrected On-Site**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Running water for ice cream scoop on line 130F **Repeat Violation**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor behind bar. Chef relocated to proper shelf **Corrected On-Site**
21-44-1
74
Jan 24, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (45F - Cold Holding); raw fish (48F - Cold Holding) Items placed on ice for rapid chill re-temperature Cooked shrimp 41F. Raw fish 40F. **Corrected On-Site**
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler side wall and pans inside reach in cooler. Chef removed and placed knife with dishwasher. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tong and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying on rice inside reach in cooler on cooks line. Chef removed spoon from rice and placed at dishwasher. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 117F. On cooks line.
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Chef removed and discarded drink. **Corrected On-Site**
12B-13-4
67
Aug 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board underneath 3 compartment sink has stains and is no longer cleanable.
22-02-4
90
Feb 6, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop cheese inside walk in cooler. Manager removed and properly stored eggs. **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging handle of grill. Employee removed and properly stored tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside refrigerator across from blast chillers are soiled with food debris.
23-03-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Plates stored outside. Manager removed plate's and placed at dishwasher. **Corrected On-Site**
24-01-4
74
Jul 28, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Chef heated water to 143F. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw trout cold holding at 48F. Tofu cold holding at 51F. Manager placed items inside blast chiller. **Corrective Action Taken**
03A-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth underneath cuttings board on cooks line. Manager discarded cloth. **Corrected On-Site**
21-04-4
70
Jan 13, 2023
Routine - Food
4 minor violations.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
82
Jul 25, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items placed inside blast chiller. Cooked shrimp 51F retemp 43F. Raw beef 46F retemp 44F. Cooked onions 49F retemp 44 F Cooked rice 49F retemp 44F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves across from walk in cooler.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on pizza oven handle. Employee removed tongs and properly stored them. **Corrected On-Site**
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. Employee removed and properly stored sanitizer bucket. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of food used for cooking has no labeling of ingredients on cooks line. Manager added proper labeling to container **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was True Food Kitchen last inspected?
The most recent health inspection at True Food Kitchen on file is from Oct 20, 2025. The public record contains seven inspections in total.
What is the most common violation at True Food Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at True Food Kitchen.
How does True Food Kitchen compare to other restaurants in Tampa?
True Food Kitchen most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has True Food Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at True Food Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at True Food Kitchen 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 True Food Kitchen inspected?
Based on the inspection history on file, True Food Kitchen is inspected around two times per year on average.
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