ARCH AND SONS

Name: ARCH AND SONS
Address: 5831 MEMORIAL HWY STE B, TAMPA, FL, 33615, US
Rating: 93.5

5831 MEMORIAL HWY STE B, TAMPA, FL 33615

License #3913573

93.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

ARCH AND SONS in TAMPA currently holds an InspectFL Health Score of 93.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 5 total violations — 3 critical, 2 major.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 shows 5 observation rows: 3 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Battery for paper towel dispenser died. Located at hand washing sink between three compartment sink and six burner stove top. Operator provided paper towels next to hand wash and sink at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one employee wear gloves without first wash and hands. Discussed with employee to wash hands first before preparing foods employee washed hands, then wore new gloves at time of inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce 50°F at 11:36 AM prepared the morning before and stored inside reach in cooler overnight - stop sale required. Piccata sauce 47°F at 11:36 AM prepared the morning before and stored inside reach in cooler overnight - stop sale required.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 50°F at 11:36 AM prepared the morning before and stored inside reach in cooler overnight - stop sale required. Piccata sauce 47°F at 11:36 AM prepared the morning before and stored inside reach in cooler overnight - stop sale required.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 50°F at 11:36 AM prepared the morning before and stored inside reach in cooler overnight - stop sale required. Piccata sauce 47°F at 11:36 AM prepared the morning before and stored inside reach in cooler overnight - stop sale required.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse