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Mixed Health Record
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.
TRUE FOOD KITCHEN in TAMPA currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 22 total violations — 4 critical, 5 major, 13 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on May 15, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
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?
TRUE FOOD KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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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
- [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.
- [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.
- [24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Employee removed unwrapped silverware from tables at outdoor dining area.
- [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.
- [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.
- [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.
- [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.
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