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Solid Health Score
How is this score calculated? → 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.
THE GRAND RESTAURANT & LOUNGE in TAMPA currently holds an InspectFL Health Score of 92.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 20, 2025. Across those visits, inspectors documented 18 total violations — 4 critical, 5 major, 9 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on November 20, 2025 shows 18 observation rows: 4 critical, 5 major, and 9 minor.
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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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
THE GRAND RESTAURANT & LOUNGE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [01B-07-4] Food with mold-like growth. See stop sale. Moldy can of pineapple chunks. Rotten milk dated 10/09/2025.
- [14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Manager removed bowl.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table in kitchen area.
- [08B-38-4] Food stored on floor. Fryer oil and soy sauce stored on floor on cooks line.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle on cooks line.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Chef removed cloth and placed in dirty rag bin.
- [51-13-4] No Heimlich maneuver/choking sign posted.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in front counter area.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloths stored on food preparation table.
- [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. Empty bucket of sanitizer connected to dishwasher. Manager placed a full bucket of sanitizer to dishwasher.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop green beans inside reach in cooler on cooks line.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef raw chicken cooked crab all stored in same pan inside reach in cooler on cooks line.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
- [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/
- [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.
- [31B-03-4] No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area. Employee placed soap at handwashing 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. No dates on any food in kitchen.
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