TRUE FOOD KITCHEN

Name: TRUE FOOD KITCHEN
Address: 3645 MIDTOWN DR, TAMPA, FL, 33607, US
Rating: 82.9

3645 MIDTOWN DR, TAMPA, FL 33607

License #3918799

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TRUE FOOD KITCHEN in TAMPA currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 11 total violations — 2 critical, 4 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on May 15, 2026 included 2 critical violations, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Cutting board stained on reach-in cooler at cook line.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Employee removed unwrapped silverware from tables at outdoor dining 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 backpacks stored on pasta bins and bag of flour in back kitchen. Operator moved personal items to office.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A full 6 inches in depth hotel pan of mashed potato cooling in walk-in cooler not reached to 70 F from 135F within 2 hours. Discussed with operator about proper cooling method at time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. A pan of mashed potato not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A employee drink with no lid stored on prep table at food prep station. Operator discarded drink.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. A pan of mashed potato (cooked at 9:10am, 92-98F at 1:25pm - Cooling) in walk-in cooler.

Community reaction

What do locals think?

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

Community pulse