GAUGING KITCHEN & BAR

Name: GAUGING KITCHEN & BAR
Address: 111 W FORTUNE ST, TAMPA, FL, 336023206, US
Rating: 8.7

111 W FORTUNE ST, TAMPA, FL 336023206

License #3900418

🍺 Bar/Pub ℹ️

8.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 1, 2026 · 9 findings · 8 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GAUGING KITCHEN & BAR in TAMPA currently holds an InspectFL Health Score of 8.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 78 total violations — 23 critical, 27 major, 28 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

September 24, 2025

The latest inspection on October 1, 2026 shows 9 observation rows: 8 critical, 1 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

GAUGING KITCHEN & BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[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. Bar area tested at 0 ppm operator stated they washed dishes today , discussed to take dishes to back kitchen.
[35A-02-7] Live, small flying insects found 7 flies by the soda boxes shelf. 1 live fly on the top shelf of the seasonings not landing on food. 25 live flies inside the mop sink landing on water hose and wall 5 live flies in dry storage room landing on shelf.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. 16 raw shelled eggs stored in bottom reach in fridge on cooks line. Manager discarded
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White board for salad prep station back pizza area Can opener blade Microwave front kitchen.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 16 raw shelled eggs stored in bottom reach in fridge on cooks line. Manager discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook rice 53F see stop sale reach in cooler by kitchen entrance
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 93F gravy 93F manager turned on burners.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat in the bar above 200-500 ppm manager discarded the sanitizer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook rice 53F see stop sale butter 70F sitting on counter employee moved to reach in cooler. Tomato sauce 47F cream mix 47F butter 48F reach in cooler by kitchen entrance. Manager moved to walk In Cooler.

Disposition: Warning Issued
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm bar area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melons 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under flat top grill Cold holding: raw beef 48F mozzarella cheese 52F sitting in ice on cook line cut tomatoes 46F Walk in cooler ambient air temperature 54F no temperatures taken. Gravy sauce 52F mellow glaze 52F cook onions 52F cut melons 53F butter 60 F cook rice 53F sausage patties 52F spinach artichoke 52F liquid eggs 52F egg filling 54F egg filling 54F butter 52F turkey cook 54F cooked carrots/ celery 53F Gouda cheese 53F cheddar cheese 53F cook pork 54F quinoa rice 54F Mac and cheese 53F cook potatoes 54F cook chicken 54F chicken wings 54F raw salmon 53F raw fish 53F raw chicken in box 51F raw chicken portions 53F raw beef 52F cook ham 7 lbs sweet potatoes 53F cook beans 53F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut ham roast beef half and half walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Richard Markko
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front cooks line

Disposition: Warning Issued
[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. Raw salmon walk in cooler not removed from packaging see stop sale
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cooks line.
[08B-38-4] Food stored on floor. Bread boxes stored on floor walk in freezer Walk in cooler produce raw shelled eggs stored on floor in boxes.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens under washed bagged cabbage produce walk in cooler
[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. Bar area tested 2 times at 0 ppm discussed with operator to use back kitchen high temperature machine
[01B-03-5] Stop Sale issued due to adulteration of food product. 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. Raw salmon walk in cooler not removed from packaging see stop sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler underneath flat top grill See stop sale : cheese 69 held over night the flattop grill was not turned on Cold holding. Raw beef 47 f held in reach in cooler on cooks Line across from stone held overnight no temperatures take ambient air temperature 47 f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at breakfast counter 58 f employee moved to freezer 2nd temp 43 f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Stephanie
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no food manager present
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.ware-washing areas
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 3 employees
[31B-03-4] No soap provided at handwash sink. Ware washing area
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 3 employees