PLATE TAMPA

Name: PLATE TAMPA
Address: 13134 N DALE MABRY HWY 15A, ST PETETRSBURG, FL, 33618, US
Rating: 74.5

13134 N DALE MABRY HWY 15A, ST PETETRSBURG, FL 33618

License #3917535

74.5 Grade C / 100

Mixed Health Record

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Latest inspection

April 29, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PLATE TAMPA in ST PETETRSBURG currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 45 total violations — 9 critical, 9 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 25, 2026

The latest inspection on April 29, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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PLATE TAMPA has some meaningful issues on record. Would you still eat here?

C 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
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating a bowl of food in a food prep area by the dishwasher, employee went to eat in an employee designated area.
[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 top of the reach in cooler cutting board across from the fryers on the front line, employee moved phone off the cutting board.
[08B-38-4] Food stored on floor. 3 boxes of fryer oil stored on floor in dry food storage area, manager raised items off of the floor to an approved location.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink container with straw inside reach in cooler across from the handwashing sink in the back kitchen, employee moved item out of cooler .
[42-01-4] Wet mop not stored in a manner to allow the mop to dry, in mop bucket next to the mop sink in the back kitchen, manager placed mop in the right position to properly dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef in a ziplock bag stored over ready to eat rice in the walk in cooler, manager moved item to appropriate location.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a glass in handwashing sink behind the bar, employee moved item out of the sink.
[31B-03-4] No soap provided at handwash sink located behind the bar, employee placed soap at the handwashing sink at time of inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured located next to mop sink in back kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on shelf adjacent to dish machine. Ice bucket not inverted at ice machine.
[21-17-4] Clean linens stored on floor in back storage area near chemical station. Employee placed on shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table on refrigerator in bar area adjacent to sushi make station. Employee bag and cup stored on cutting board in bar area. Employee removed.
[08B-47-4] Food not stored at least 6 inches off of the floor. 4 containers of soy sauce ,1 bucket of pickles ginger, 4 containers of oil located on floor in storage area adjacent to back door. 1 box of sriracha sauce stored on floor in back storage area near chemicals. Employee placed all food items off ground.
[14-69-4] Ice buildup in reach-in freezer on cookline adjacent to microwave.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop stored in ice bucket. Employee removed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored inside reaching freezer in back kitchen adjacent to ice machine. Employee removed.
[25-05-4] Single-service articles improperly stored. 1 box of straws stored on floor in back storage area adjacent to chemical station. Employee placed on shelf.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler under sushi make station.
[08B-12-5] Stored food not covered. Cooked shredded chicken stored uncovered in Avantico reachin coller adjacent to prep sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored in yellow mop bucket not inverted at mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in prep table in bar area at sushi make station.
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 Bottles of Oil not labeled on cookline. Employee labeled. Bulk flour not labeled under microwave on cookline.
[41-07-4] Container of medicine improperly stored. Observed a bottle of Advil and back aid medicine stored on shelf above prep table. Employee removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw calamari and raw pork in reach in freezer adjacent to walk-in cooler. Raw chicken stored over raw beef and raw pork belly in reachin cooler adjacent to walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon ( operator placed in cooler at 11am, temped at 49 F at 2:00pm, retemped at 36F at 2:37pm( - Cold Holding), yellow tail tuna ( operator placed in cooler at 11am, temped at 49 F at 2:00pm, retemped at 34F at 2:38pm( - Cold Holding), Talapia ( operator placed in cooler at 11am, temped at 49 F at 2:00pm, retemped at 32F at 2:38pm( - Cold Holding), tuna ( operator placed in cooler at 11am, temped at 50F at 2:00pm, retemped at 38F at 2:39pm( - Cold Holding), smoked salmon ( operator placed in cooler at 11am, temped at 50 F at 2:00pm, retemped at 31F at 2:39pm( - Cold Holding); Krab meat (43F - Cold Holding); cream cheese (41F - Cold Holding); fish eggs ( operator placed on top of bar area at 1:30pm, temped at 65 F at 2:05pm, retemped at 37F at 2:40pm( -Cold Holding) blanched broccoli in front line Reach in cooler at 2:16pm cooked at 11am (57F - Cold Holding - retemped at 38F at 2:56pm
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry coconut sauce heated up at 11am on cook line, and hot held in warmer at 100F at 2:28pm , operator voluntarily discarded. butter on cookline next to grill top pulled out and melted at 11am (93F at 2:25pm - hot holding),reheated to 195 F at 2:43pm.
[41-10-4] Toxic substance/chemical improperly stored. Stainless steel cleaner stored at hand sink next to 3-compartment sink. Employee voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both soda gun nozzles soiled with mold like substance in bar area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cups stored in hand sink in bar area next to register station. Employee removed.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine final rinse temped at 162F. Operator set up 3-compartment sink and chlorine sanitizer was tested at 100ppm. Inspector explained that dish machine can be used to wash dishes but the 3-compartment sink up must be used to sanitize dishes until dish machine is repaired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and soap missing at hand sink in bar area next to front registers. Employee replaced.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided manager with a Time as a public health control form at time of inspection.

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PLATE TAMPA

Mixed Health Record

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

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

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Restaurant in Hillsborough County

LOS RUIZ SENORES

ROOMS TO GO-70062

ROOMS TO GO-72285 CORPORATE BREAKROOM

SUITE PANTRY USB PUSB

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