DOUBLETREE BY HILTON TAMPA ROCKY POINT WATERFRONT

Name: DOUBLETREE BY HILTON TAMPA ROCKY POINT WATERFRONT
Address: 3050 N ROCKY POINT DR, TAMPA, FL, 33607, US
Rating: 48.1

3050 N ROCKY POINT DR, TAMPA, FL 33607

License #3906242

🏨 Hotel/Resort ℹ️

48.1 Grade F / 100

Failing Health Score

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Latest inspection

April 3, 2026 · 16 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DOUBLETREE BY HILTON TAMPA ROCKY POINT WATERFRONT in TAMPA currently holds an InspectFL Health Score of 48.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 82 total violations — 20 critical, 20 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 30, 2025

The latest inspection on April 3, 2026 shows 16 observation rows: 4 critical, 5 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DOUBLETREE BY HILTON TAMPA ROCKY POINT WATERFRONT has a rough inspection history. Would you risk it?

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
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 bags of commercially ROP raw tuna cubes thawed remains in sealed packages.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on reach-in coolers.
[35A-03-4] Dead roaches on premises. 2 dead roaches on floor in office. Operator cleaned and sanitized the floor.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled with mold like substance in walk-in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Individually wrapped apples at buffet line have stickers remained on apples.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] 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. Ran dish machine and tested 0ppm chlorine. Operator prime sanitizer manually, then ran multiple times, tested 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream, raw steak stored over cooked chicken wings in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4 bags of commercially ROP raw tuna cubes thawed remains in sealed packages.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced ham (50F - Cold Holding) and sliced cheddar cheese (52F - Cold Holding) stored at prep area for sandwiches. Operator moved to reach-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained stored on reach-in coolers at cook line and prep area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Large trash can blocked handwash sink at prep kitchen. Operator removed trash can away from handwash sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mark Balog, Food and Beverage Manager.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided.
[31B-03-4] No soap provided at handwash sink. At prep kitchen. Provided.

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead spider on wall next to manager office 6 dead flies on wall under 2-compartment sink
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans wet nesting on storage shelf in dish area Corrected -observed employee inverted
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee remove
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint Corrected- observed employee place hat on head
[14-11-5] Equipment in poor repair. Observed broken gaskets in reachin freezer on cookline
[36-73-4] Floor soiled/has accumulation of debris. Observed grease build up along floor under cookline grill top
[36-24-5] Hole in or other damage to wall. Observed 2 holes in wall on service line
[08B-12-5] Stored food not covered. Observed limes and lemons in reachin cooler on in bar area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in dish area Corrected -observed employee invert
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table next to soda machine Observed operator place in dirty hamper
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed sanitizer test at 0ppm Operator set up 3-compartment sink, sanitizer was test at 200ppm
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies landing on top of soda machine in back kitchen 2 flies landing on dry storage shelf next to manager office 1 fly on soda bib in dry storage room 5 flies on container of vinegar in dry storage room 2 flies on hallway mirror next to chemical room 7 flies on wall behind 3-compartment sink 2 flies on wall above prep table on cookline 2 flies landing on clean dishes in storage area 5 flies landing on door,wall, and trash cans in dish area 1 fly in buffet lobby landing on table
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed muffins and croissants stored on buffet line with no sneeze guard Corrected observed employee remove
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter (84 - Cold Holding) on buffet line Operator discarded
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer tested at 500ppm Corrected observed employee discard, refill, and test at 200ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink blocked by push cart on cookline Corrected -observed employee removed push cart
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand sink on cookline Corrected -observed employee fix
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ham not date marked in walkin cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with clear sanitizer store in bar area Corrected observed employee discard liquid

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch stored in 2-door reachin cooler on service line adjacent to dish pit
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed oil stored on floor and and soda bib stored on floor in dry storage room
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along fan and freezer door
[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 trash can and then proceed to prepare salad Observed employee remove gloves, wash hands, replace gloves and re-wash salad
[28-13-5] Raw sewage on ground of establishment. Observed gray water from dish machine flowing on floor in dish pit. Operator was advised to discontinue use of dish machine until leak is fixed, isolate dish area , and to set up 3-compartment sink. Operator has a service estimate for a company to fix the water leaking under dish machine. 3-compartment sink has been set up and tested at
[31A-09-4] Handwash sink not accessible for employee use at all times. Push cart blocking hand sink on cookline Corrected -observed employee remove
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw beef and turkey missing date marks in walk-in cooler