BOIL SPOT

Name: BOIL SPOT
Address: 1120 E FOWLER AVE, TAMPA, FL, 33612, US
Rating: 35.8

1120 E FOWLER AVE, TAMPA, FL 33612

License #3917253

🦞 Seafood ℹ️

35.8 Grade F / 100

Failing Health Score

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Latest inspection

July 29, 2025 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BOIL SPOT in TAMPA currently holds an InspectFL Health Score of 35.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on July 29, 2025. Across those visits, inspectors documented 112 total violations — 20 critical, 26 major, 66 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on July 29, 2025 shows 12 observation rows: 1 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

112

Coverage note

Inspector notes linked where available

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F record

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
[08B-31-4] Food stored in undrained ice. Fish,squid eggs, stored in undrained ice on front buffet line. Staff drained water from items.
[08B-38-4] Food stored on floor. Buckets of soy sauce stored on floor in back kitchen area. Owner removed and properly stored soy sauce.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Owner removed cloth and placed board at dishwasher.
[51-18-6] No copy of latest inspection report available.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Owner placed fish under running water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in front lobby. Owner removed and properly stored mop.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw scallops stored overtop unwashed onions inside walk in cooler. Owner removed and properly stored scallops.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit expired in 2021.
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink has dishes stored inside it in front of house. Owner removed dirty dishes and placed at dishwasher.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any food inside walk in cooler cooked and held longer then 24 hours.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in server station.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in water heater room.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Clean pot, cutting board stored on floor. Operator moved to 3 compartment sink to be washed at time of inspection.
[35A-03-4] Dead roaches on premises. Two dead roaches, one in microwave screen One dead roach in cabinet under handwashing sink. Two dead roaches under back hand sink in kitchen.
[35A-20-4] Dead rodent present. Dead rodent in water heater room, Operator cleaned at time of inspection. Discussed sanitizing.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating In dish washing area. Operator had employee moved at time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in cooler not separated, operator moved at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored wet, discussed with operator.
[14-11-5] Equipment in poor repair. Dry storage shelf near 3 dish area in disrepair, rust pitted. Reach in cooler shelves in server station with plastic coating cracking.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Ashtray in dry storage.
[08B-38-4] Food stored on floor. Oil, soy sauce stored of floor. Operator moved at time of inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on top of soiled ice machine. Operator rewashed at time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven, discussed with operator. Operator moved at time of inspection.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper installed over prep sink, discussed with operator. Operator removed at time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sign at side hand sink faded and no longer legible.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler, and walk in cooler soiled.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and plates at salad bar not inverted.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall not smooth and easily cleanable , in dry storage shed next to mop sink. Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Open rafters over part of buffet and server station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind wok station. Floor soiled/has accumulation of debris. Floor soiled under wok stato
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe under 2 compartment sink.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer stored on floor, operator moved to approved location at time of inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. 3 - 10 pound cans sliced peaches dented.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands approximately 5-10 seconds, discussed with operator.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat watermelon while prepping, operator hand employee rewash hands and put on gloves at time of inspection.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flies under 3 compartment sink in dish area.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings in water heater room 7 rodent droppings under dry storage shelf. 10 rodent droppings under dry storage pallet 22 rodent droppings under dry storage shelf near back storage area. 1 rodent dropping on top of food storage shelf. 12 rodent droppings observed on top of dishwasher. Discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomato (50F - Cold Holding) operator voluntarily discarded at time of inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in back missing vacuum breaker.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink, discussed with operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicing machine near restroom soiled, operator began cleaning at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink used to store sanitizer bucket. Operator removed at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back handwashing sink near 3 compartment sink, operator stocked at time of inspection.
[08B-07-4] Serving utensil not provided for each food item at self-service salad bar/buffet. No separate utensils used for each protein at buffet. Operator placed new tongs at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles containing quaternary sanitizer not labeled, operator labeled at time of inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in service corner soiled. Ice machine next to dry storage soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on noodle rack in server station. Operator moved at time of inspection to approved location.
[08B-38-4] Food stored on floor. Oil stored on floor next to three compartment sink, operator moved to approved location at time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on oven handle next to wok station. Operator moved to approved location at time of inspection.
[35B-02-4] Insect control device installed over food preparation area. Insect control device hung on ceiling above prep table in kitchen , discussed with operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler next to three compartment sink soiled.
[36-04-5] Utility lines are unnecessarily exposed. Ceiling in dining area above buffet and server station. Discussed with operator.
[41-07-4] Container of medicine improperly stored. Vitamins stored above dry storage rack in server station. Lotion stored on reach in cooler next to three compartment sink. Mouth wash stored on prep table in kitchen area next to dry storage. Operator moved at time of inspection to approved location.
[12A-13-4] 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. Observed employee loading dirty equipment into machine and unloading dish machine without hand washing.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw mussels stored over ready to eat lemons and squash. Operator moved to approved location at time of inspection.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Revolving conveyor belt that goes throughout dining room to dispense food for cooking at table not protected, discussed with operator about wrapping ingredients. Operator agreed to cover dishes with plastic wrap.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in dishwashing area used to store sanitizer bucket. Operator moved at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to three compartment sink in kitchen. Operator stocked at time of inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed with operator about filling out time as a public health control form.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Books not complete, operator states class has been taken but has not filled out certificates.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server station soiled with black debris. Operator states ice machine will be cleaned by end of day today.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at server station stored next to ready to eat tea. Operator removed and stored to designated area.
[13-03-4] Employees with no hair restraint while engaging in food preparation.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Wood pallets racks storing food in walk in cooler not properly sealed and covered in black debris. Discussed with operator about removing or cleaning.
[08B-38-4] Food stored on floor. Frog legs on floor under three compartment sink in kitchen. Hot oil on ground near cookline burners in kitchen. Hot oil on ground next to reach in freezer in kitchen . Soy sauce on ground, near back door in kitchen. Operator removed and stored off ground.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Fly zapper stored above prep station in kitchen.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Household ant pesticide at server station. Operator moved to designated location.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready to eat sliced potatoes in walk in cooler. Operator moved to correct shelf. Provided operator with education packet.
[41-10-4] Toxic substance/chemical improperly stored. Household ant pesticide at server station next to stored tea. Operator moved to designated location. WD40 stored above make station cooler in kitchen by back walk-in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink outside in back or restaurant.
[11-27-4] 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 operator with education packet containing vomiting and diarrheal clean up procedure.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Discussed with operator importance of keeping shell stock tags on file for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Iced water container stored in sink at conveyor belt station. Sanitizer bucket in sink near dish washing station. Drink stored in hand wash sink in server station Operator removed items and stored properly. Discussed with operator importance of keeping handwashing sink clear and accessible.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in back hand sink near dish washing area. Operator provided towels at hand wash area.
[31B-03-4] No soap provided at handwash sink. No soap in handwashing sink in employee bathroom. No soap at hand wash sink in dish area. Operator provided soap at hand wash areas.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with Time as a Public Health Control form #HR 5022-100 .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has documents and employees have gone through training, operator states he will fill out documents. One employee has current employee certificate.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with printout of consumer advisory for raw/undercooked oysters.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle near back buffet unlabeled. Discussed with operator about proper labeling.