FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE

Name: FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE
Address: 4400 W CYPRESS ST, TAMPA, FL, 33607, US
Rating: 39.1

4400 W CYPRESS ST, TAMPA, FL 33607

License #3906227

🏨 Hotel/Resort ℹ️

39.1 Grade F / 100

Failing Health Score

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Latest inspection

February 17, 2026 · 8 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE in TAMPA currently holds an InspectFL Health Score of 39.1 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 February 17, 2026. Across those visits, inspectors documented 89 total violations — 19 critical, 18 major, 52 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 16, 2025

The latest inspection on February 17, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE 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: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[35A-03-4] Dead roaches on premises. 4 dead roaches under dish machine. 8 dead roaches in office. Operator cleaned and sanitized area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on clean dishes on dish drying rack. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and multiple items on dish drying rack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting of metal pans on dish drying rack near 3 compartment sink.
[14-11-5] Equipment in poor repair. Door handle broken on large reach in cooler on cooks line.
[16-46-4] Old labels stuck to food containers after cleaning On metal pans on dish drying rack near 3 compartment sink.
[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. Dish machine hot water temperature 148 F,

Disposition: Emergency order recommended
[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. Observed 16 pieces of salmon fillets thawed remained in sealed ROP packages in walk-in cooler.
[35A-03-4] Dead roaches on premises. 3 dead roaches on floor under ice machines. 1 dead roach on floor under tables in ice machine room. 8 dead roaches on floor behind large reach-in cooler by walk-in cooler. 14 dead roaches on floor under chemical storage shelves behind dry good storage room. 12 dead roaches on floor under tables at dish machine room. 1 dead roach on floor behind cooler at cook line. Employee vacuumed the dead roaches, cleaned and sanitized the contacted floor.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee cooking at back cook line. Employee put on hat.
[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 high temperature dish machine multiple times, temped 145.8F-155.4F. After ran dish machine a few more times during inspection, re temped 162.0F, 165.2F.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on floor at food prep area in kitchen. Operator eliminated it and discarded, cleaned and sanitized the floor.
[35A-23-4] Roach excrement and/or droppings present. 3 roach egg sacs on chemical storage shelves. Employee vacuumed the roach eggs, cleaned and sanitized the shelves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale. Commercially ROP salmon fillets.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of sliced ham (45F - Cold Holding) stored in ice well at cook line. Ice level too low and not directly contact with container. Operator moved item to reach-in cooler.
[22-59-4] Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Gauge read over 200F at final rinse.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. High temperature dish machine wash gauge read 145F.

Disposition: Emergency order recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 3 dead roaches on floor at prep room cook line. 2 dead roaches on floor at main cook line. 2 dead roaches on floor by mop,sink. 8 dead roaches on floor under chemical storage shelves. 42 dead roaches on sticky trap at chemical storage room.
[14-11-5] Equipment in poor repair. Reach-in freezer door handles broken.
[14-38-4] Food storage container/container lid cracked or broken. Observed the lid broken and chipped on bread crumbs bin.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 spatulas stored in a container with water temped 84 F on stove top. Operator turned on fire to reheat water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw chicken stored over a container of pancake batter and French toast in reach-in cooler. Operators rearranged items to prevent cross contamination.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches on floor and wall at prep room cook line. 2 live roaches under grill stand at prep room cook line. 2 live roaches on floor on floor at main cook line. 3 live roaches on floor under shelves in clean dish room. 4 live roaches at three-compartments sink area. 1 live roach on floor under dish machine. Approximately 40 live roaches on floor under reach-in coolers and ice machines in the room by walk-in cooler.
[35A-23-4] Roach excrement and/or droppings present. 1 roach egg sac on shelf at cook line. 1 roach egg sac on floor in chemical storage room. 1 egg sac on floor at three-compartments sink area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced American cheese 47 F stored on reach-in cooler. Operator moved into reach-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used handwash sink to make sanitizer in sanitizer buckets next to ice machine. Discussed with operator about handwash sink for hand wash only.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Emergency order recommended
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches on floor and wall at prep room cook line. 2 live roaches under grill stand at prep room cook line. 2 live roaches on floor on floor at main cook line. 3 live roaches on floor under shelves in clean dish room. 4 live roaches at three-compartments sink area. 1 live roach on floor under dish machine. Approximately 40 live roaches on floor under reach-in coolers and ice machines in the room by walk-in cooler.
[35A-03-4] Dead roaches on premises. 3 dead roaches on floor at prep room cook line. 2 dead roaches on floor at main cook line. 2 dead roaches on floor by mop,sink. 8 dead roaches on floor under chemical storage shelves. 42 dead roaches on sticky trap at chemical storage room.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced American cheese 47 F stored on reach-in cooler. Operator moved into reach-in cooler.
[35A-23-4] Roach excrement and/or droppings present. 1 roach egg sac on shelf at cook line. 1 roach egg sac on floor in chemical storage room. 1 egg sac on floor at three-compartments sink area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used handwash sink to make sanitizer in sanitizer buckets next to ice machine. Discussed with operator about handwash sink for hand wash only.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw chicken stored over a container of pancake batter and French toast in reach-in cooler. Operators rearranged items to prevent cross contamination.
[14-38-4] Food storage container/container lid cracked or broken. Observed the lid broken and chipped on bread crumbs bin.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 spatulas stored in a container with water temped 84 F on stove top. Operator turned on fire to reheat water.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Reach-in freezer door handles broken.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a container of pickles and a box of potatoes stored on floor in walking cooler Corrected -observed employee place on shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside M3 2-door freezer
[16-46-4] Old labels stuck to food containers after cleaning. Observed stored on clean dishes Corrected -observed employee remove labels and place in dish area to be cleaned
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 3 bottles of water stored in reachin cooler on cookline Corrected -observed employee remove
[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 make burrito with bare hands on cookline Observed employee discard and inspector explained proper hand washing procedures and how to prepare ready to foods without bare hand contact
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee make burrito with bare hands on cookline Observed employee discard and inspector explained proper hand washing procedures and how to prepare ready to foods without bare hand contact
[31A-10-4] Equipment drain line draining into handwash sink. Observed ac line draining into hand sink on service line next to coffee maker and soda machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of 3-door reachin freezer soiled with old food debris
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a glass cup stored in hand sink at bar Corrected observed employee remove