SABINE'S GOUT CREOLE

Name: SABINE'S GOUT CREOLE
Address: 6014 N 40 ST STE D, TAMPA, FL, 33610, US
Rating: 54.9

6014 N 40 ST STE D, TAMPA, FL 33610

License #3917757

🫔 Latin American ℹ️

54.9 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 11 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

SABINE'S GOUT CREOLE in TAMPA currently holds an InspectFL Health Score of 54.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 73 total violations — 4 critical, 27 major, 42 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 3, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

SABINE'S GOUT CREOLE 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: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in food preparation table in back kitchen area.
[08B-38-4] Food stored on floor. Grease stored on floor in kitchen area.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in kitchen area.
[08B-12-5] Stored food not covered. Cooked turkey stored uncovered inside double door refrigerator in back kitchen area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken stored overtop plantains inside double door refrigerator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in back kitchen area has stains and is no longer cleanable.
[05-08-4] No probe thermometer provided to measure temperature of food products. No pro thermometer. Provided operator with probe thermometer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cooked turkey, cooked goat, all cooked and held longer then 24 hours stored inside reach in cooler has no date markings.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris.
[36-17-5] Floor tiles missing and/or in disrepair.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[29-08-4] Plumbing system in disrepair. Hand sink in back kitchen area plumbing is in disrepair and cold water faucet missing.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-10-4] Toxic substance/chemical improperly stored. Observed unlabeled toxic bottle stored on top of prep table
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of soap powder stored inside hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled toxic bottle stored on top of prep table
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.