DEL FRISCO'S GRILLE

Name: DEL FRISCO'S GRILLE
Address: 4138 BOY SCOUT BLVD, TAMPA, FL, 33607, US
Rating: 87.2

4138 BOY SCOUT BLVD, TAMPA, FL 33607

License #3917487

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

DEL FRISCO'S GRILLE in TAMPA currently holds an InspectFL Health Score of 87.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 5 major, 5 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 27, 2026 shows 6 observation rows: 2 critical, 3 major, and 1 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
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by roller carts at dish machine area. Operator removed carts away from handwash sink.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips (160F) or irreversible thermometer.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at salad station Cold Holding: crumbled blue cheese 47 F, Sour cream 48 F, tomato sauce 47 F, butter 53 F. Operator moved items to walk-in freezer to rapid chill. Re temped: crumbled blue cheese 41 F, Sour cream 39 F, tomato sauce 43 F, butter 45 F.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, temped 144.8F, 144.1F, 144.7F. Operator converted with chlorine sanitizer and ran dish machine multiple times, tested 50ppm chlorine and temped 163.2F.

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