FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE

Name: FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE
Address: 4400 W CYPRESS ST, TAMPA, FL, 33607, US
Rating: 68.8

4400 W CYPRESS ST, TAMPA, FL 33607

License #3906227

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FOUR POINTS SHERATON TAMPA AIRPORT WESTSHORE in TAMPA currently holds an InspectFL Health Score of 68.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 39 total violations — 13 critical, 7 major, 19 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.

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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

December 16, 2025

The latest inspection on February 17, 2026 included 1 critical violation, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Door handle broken on large reach in cooler on cooks line.
[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.
[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,
[24-08-4] Equipment and utensils not properly air-dried - wet nesting of metal pans on dish drying rack near 3 compartment sink.

Disposition: Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale. Commercially ROP salmon fillets.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee cooking at back cook line. Employee put on hat.
[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.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse