TABLE 22

Name: TABLE 22
Address: 4924 E BUSCH BLVD STE G, TAMPA, FL, 33617, US
Rating: 32.1

4924 E BUSCH BLVD STE G, TAMPA, FL 33617

License #3919171

🍽️ American ℹ️

32.1 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 11 findings · 0 critical

Routine - Food

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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

TABLE 22 in TAMPA currently holds an InspectFL Health Score of 32.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 83 total violations — 11 critical, 25 major, 47 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 5, 2023

The latest inspection on October 19, 2026 shows 11 observation rows: no critical rows, 3 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Community pulse

Would you eat here?

TABLE 22 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: Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop for the ice touching the product, discussed proper storage. Manager corrected.
[14-17-4] Walk-in cooler shelves heavily rusted that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top unit. Observed the interior of the soda gun being soiled with soda residue. Discussed cleaning with manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the interior of the hot box being soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near dish machine. Manager provided paper.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled tiles in the kitchen cook line area. Observed broken ceiling tile in the storage room area.
[14-09-4] Cutting board has cut marks and is no longer cleanable on flip top unit.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket at the handwashing sink. Discussed proper usage of the handwashing sink.
[29-49-6] Standing water in bottom of reach-in-cooler in bar area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee beverage being stored above the flip top unit. Manager removed and discussed proper storage locations.
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no light bulbs in ceiling in the dry storage area.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed great build up on the hood system. Observed food debris on the bottom of the hotbox unit.
[16-46-4] Old labels stuck to food containers after cleaning. Observed pans with old labels in the clean dish drying area.
[25-32-4] Reuse of single-service or single-use articles. Observed food being stored in several single-use containers in the walk in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of the reach in cooler in the bar area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet clothes being stored on the counter in the bar area. Manager removed clothes.
[36-34-5] Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with dust. Observed missing and broken floor tiles in the dry storage area. Observed standing water on the floor in the walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a cutting board with cut marks all throughout to where it is no longer easily cleaned.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee beverages stored in the shelf above a food prep table. Observed 1 employee drink on the counter in the bar area. Both the kitchen manager and bar manager removed employee drinks and stored them properly.
[08B-38-4] Food stored on floor. Observed two containers of fruit being stored on the floor in the walk in cooler. Manager placed containers 6 inches off the floor. Observed 1 bag of potatoes being stored on the floor in the dry storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs being stored on the handle of the fryer. Manager removed the tongs.
[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. Observed the dish machine testing at 0ppm. Told manager that they must set up their three compartment sink for sanitizing. Tested 3 compartment sink at 100ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flies in the kitchen in front of the walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a large pan of ox tails that were removed from the walk in cooler and placed in the hot box at 9am temping at 82F at 12:30pm. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two pans of homemade sauces, one made with milk and margarine temping at 91F, the other made with margarine and heavy cream temping at 90F. Manager stated that they were made at 9am. Started heating sauces. Observed a large pan of ox tails that were removed from the walk in cooler and placed in the hot box at 9am temping at 82F at 12:30pm. Stop sale issued.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed the establishment doing non continuous with their chicken wings. The manager pre fries the wings and stops at 141 F then re-fries them until they reach 165F or higher.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the bottom interior of the reach in freezer soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket at the handwashing sink. Educated the employee that handwashing sinks are meant for handwashing only.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at the hand washing sink in the back of the kitchen next to the back exit door. Observed no paper towels at the hand washing sink in the bar area. Manager replaced paper towel at both sinks and added soap at the sink in the back kitchen.
[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. Manager was unable to provide proof of any employee training.
[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. No proof 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.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves eggs raw or undercooked as the customer requests but does not have a consumer advisory. Emailed manager a copy, manager printed it out and posted.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle in the bar area, when manager was asked what it contained, they stated that it was sanitizer. Manager labeled bottle.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a bottle of perfume being stored above a food prep table. Manager removed the perfume.