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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EDDIE’S OF WESTCHASE in TAMPA currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 1, 2026. Across those visits, inspectors documented 8 total violations — 3 critical, 3 major, 2 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 1, 2026 shows 8 observation rows: 3 critical, 3 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
EDDIE’S OF WESTCHASE has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shredded chicken 88°F at 2:31 PM place on top of front line Grill at 2:20 PM - reheated to 182°F at 2:55 PM . Cooked ground beef 91°F at 2:31 PM place on top of front line Grill at 2:20 PM - reheated to 184°F at 3:10 PM.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Front line hand washing sink is blocked by a speed cart. Employee unblocked sink at time of inspection.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine is soiled. Located at back exterior of establishment next to mop sink.
- [41-10-4] Toxic substance/chemical improperly stored. One chemical spray bottle stored on equipment drying shelf next to dish machine. Employee relocated, chemical spray bottle to an approval location at time of inspection.
- [08B-38-4] Food stored on floor. One bag of Panko stored on floor inside food storage room. Employee relocated food off the floor at time of inspection.
- [29-34-4] Vacuum breaker missing at hose Bibb and at splitter added to hose bib. Located at rear exterior of establishment next to ice machine.
- [41-17-4] Spray bottle containing toxic substance not labeled. Two unlabeled chemical spray bottles inside dish pit area.
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