CW'S GIN JOINT
633 N FRANKLIN ST · TAMPA · Hillsborough County · FL 33602
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 3
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler : cook ham cook rib raw shrimp held in rop over 48 hours. Reach in cooler on cooks line Short rip 14 individually packaged. Packed 5-23 beef 40 lbs packed 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler door under flat top grill pork 46 f pork belly 46 f 2nd temp 43 for both items employee moved to reach in freezer Reach in cooler by dry dish storage shield ambient air temperature 38f-51 f cheese reach in cooler cheese 46 f feta 46 f cut lettuce 48 f **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: butter 80 f sitting on oven holding area . Employee moved to warmer of the oven. **Warning**
Intermediate 4
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At bar and hand washing sink in room behind the bar. **Warning**
53B-01-5Intermediate – 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. For all employees some employees are food managers **Warning**
11-26-1Intermediate – 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. **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Short rip 14 individually packaged. Packed 5-23 beef 20 lbs packed individually 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop **Warning**
Basic 2
10-08-5Basic – Ice scoop handle in contact with ice. Bar area. **Warning**
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Short rip 14 individually packaged. Packed 5-23 beef 20 lbs packed individually 5-22-25 raw beef packaged 5-21 raw chicken 5-21 over the 48 hour limit not removed from rop Walk in cooler : cook ham cook rib raw shrimp held in rop over 48 hours. **Warning**
Inspector observations synchronized from DBPR on September 9, 2026 12:26 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.