KING OF THE COOP
6607 N FLORIDA AVE · TAMPA · Hillsborough County · FL 33604
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooks Line: pork shank (95°F – Cooling 11am temped 2pm); pork broth (125°F – Cooling 11am temped 2pm). See stop sale. Operator discarded during inspection. **Corrective Action Taken**
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled properly due to storage of food being too deep. **Corrective Action Taken**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 7 live roaches observed on door frame to back prep area. 6 live roaches observed on wall under dish machine in kitchen and in electrical socket under dish machine. Observed 5 live roaches behind shelving unit next to door frame. 1 live roach observed on ceiling in back prep area. 10 live roaches observed in between thistles of dry broom.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. Cooks Line: cooked greens (56°F – Cooling Overnight); pasta (56°F – Cooling Overnight); pork shank (95°F – Cooling 11am temped 2pm); pork broth (125°F – Cooling 11am temped 2pm). Reach-in cooler: pasta (58°F – Cold Holding); coleslaw (60°F – Cold Holding); cheese sauce (50°F – Cold Holding); cut lettuce (55°F – Cooling). Operator discarded during inspection.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: pasta (58°F – Cold Holding); coleslaw (60°F – Cold Holding); cheese sauce (50°F – Cold Holding); cut lettuce (55°F – Cooling). Cold held above 41°F longer than 4 hours. See stop sale. Operator discarded at time of inspection.
03D-05-5High Priority – Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Reach-in cooler: cooked greens (56°F – Cooling Overnight); pasta (56°F – Cooling Overnight). See stop sale. Operator discarded during inspection. **Corrective Action Taken**
Intermediate 2
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in restroom.
51-16-7Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Wall removed without plan review in back prep area, making bathroom inaccessible to guests.
Basic 6
32-09-4Basic – A minimum of one bathroom facility is not available for public use. Wall removed in back kitchen. Bathroom is located in back prep area of establishment.
36-22-4Basic – Floor area(s) covered with standing water. Under dish machine. Wall soiled behind cooks line. Wall soiled in back prep area.
16-46-4Basic – Old labels stuck to food containers after cleaning. On pans in dish machine.
14-67-4Basic – Reach-in cooler gasket torn/in disrepair. At reach-in cooler in kitchen. Ice buildup in reach-in freezer.
23-05-4Basic – Soil residue build-up on nonfood-contact surface. Exterior of equipment on cooks line soiled.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Under handwash sink in back prep area.
Inspector observations synchronized from DBPR on August 10, 2026 5:20 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.