JOE'S NEW YORK DINER LLC
11701 N FLORIDA AVE · TAMPA · Hillsborough County · FL 33612
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-07-4High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Multiple flies in back kitchen
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 56° potatoes 48° steak 46° tuna 48° cheese 49° eggs room temp all items placed on ice
03D-04-4High Priority – Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Potatoes cooked at 6am temped at 54°
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Meatballs 116° string beans 100° reheated to 200°
35A-09-4High Priority – Presence of insects, rodents, or other pests. 5 spiders under table
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw eggs over pickles and olives
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 5 live roaches by slicer under table and on table 2 live roaches on floor
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.potatoes
Intermediate 3
22-05-4Intermediate – Cutting board(s) stained/soiled.
53A-01-6Intermediate – Manager lacking proof of food manager certification. 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-01-5Intermediate – 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.
Basic 11
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
14-11-4Basic – Equipment in poor repair. Reach in cooler not working and has been plug out and items in cooler on ice but items are not staying cold
36-18-4Basic – Floor tiles cracked, broken or in disrepair. With pockets of water
23-07-4Basic – Gaskets with slimy/mold-like build-up.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
08B-13-4Basic – Stored food not covered in walk-in cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
36-10-4Basic – Worn, torn and/or soiled floors/carpeting. All around kitchen
Inspector observations synchronized from DBPR on August 11, 2026 1:58 AM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.